Mini Red Velvet Cupcakes with Cream Cheese Icing
Description
Whip up these easy mini red velvet cupcakes topped with cream cheese icing for an eye-catching bridal shower dessert that's sure to please.
Ingredients
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2 1/2 cups sifted all-purpose flour
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1 1/2 cups white sugar
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon unsweetened cocoa powder
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1 1/2 cups vegetable oil
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1 cup buttermilk
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2 large eggs
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2 tablespoons red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
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3 (6 ounce) packages cream cheese, at room temperature
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1 cup unsalted butter, at room temperature
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3 cups sifted confectioners' sugar
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
2
Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
3
Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
4
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
5
Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.