Name: Mini Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 medium free range eggs; 100 g self-raising white flour (self rising flour); 100 g white caster sugar (superfine sugar); 100 g margarine; 2 tbsp whole milk; 1 tbsp cocoa powder (dutch processed); 1 tsp red food colouring gel; 100 g full fat cream cheese; 1/2 tsp vanilla extract; 300 g icing sugar (powdered sugar)

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These dainty mini red velvet cupcakes can baked in minutes, and they're extra delicious once topped with delicious cream cheese frosting.

Overhead shot of mini red velvet cupcakes with cream cheese frosting.

This recipe makes 23 cute little mini cupcake treats that's are if you're entertaining guests or just fancy an indulgent, velvety treat.

mini red velvet cupcakes with cream cheese frosting being unwrapped from the wrapper surrounded by additional mini red velvet cupcakes with cream cheese frostings on a grey table.

What do these mini red velvet cupcakes taste like?

They taste incredible! The sponge is made rich and satisfying with the addition of cocoa, while the cream cheese frosting is taken to the next level with a dash of vanilla extract.

And these homemade red velvet cupcakes also boast that all-important soft, smooth, delicate texture that earns it the "velvet" title.

This simple recipe requires only simple ingredients and ensures you get the perfect texture every single time. Plus the finished look is super cute, don't you think?

Here’s what to do to bake these mini red velvet cupcakes from scratch.

Ingredients

For the red velvet sponges

2 medium free range eggs
100 g (3.5 oz) self-raising white flour (self rising flour)
100 g (3.5 oz) white caster sugar (superfine sugar)
100 g (3.5 oz) margarine
2 tbsp whole milk
1 tbsp cocoa powder (dutch processed)
1 tsp red food colouring gel

For the cream cheese frosting

100 g (3.5 oz) full fat cream cheese
1/2 tsp vanilla extract
300 g (10.6 oz) icing sugar (powdered sugar)

Equipment

Instructions

Overhead shot of mini red velvet cupcakes with cream cheese frosting. The centred cupcate is sat on its side with a bite taken out.

Make the red velvet sponges

Preheat the oven to 180C (160C fan, 350F).

Put the eggs, flour, sugar, margarine, cocoa, milk and food colouring in a bowl and whisk for about a minute until pale and smooth.

Overheadshot of multiple bowls with ingredients inside required to make the mini red velvet cupcakes with cream cheese frosting.

Mixing together some of the ingredients required to make the mini red velvet cupcakes with cream cheese frosting in a glass bowl.

Line a 24-hole mini cupcake tray with mini cupcake cases. If you don't have a suitable cupcake tray, double up the cupcake cases to create 24 thicker cases (this helps them keep their shape) and arrange on a baking tray.

Share the batter equally between the cases, then tap the tray on the countertop to level the batter.

Overhead shot of lining a cupcake tray with cupcake liners and filling it with the cake mixture to make the mini red velvet cupcakes with cream cheese frosting.

Overhead shot of the mini red velvet cupcakes in a cupcake tray having been cooked in the oven.

Place your cakes in the oven for 10-12 mins until springy on top.

Transfer to a wire rack to cool completely.

Overhead shot of the mini red velvet cupcakes cooling on a wire rack.

Make the cream cheese frosting

Beat the cream cheese and vanilla in a clean bowl to loosen.

Overhead shot of a bowl of ingredients for the cream cheese frosting being mixed togethered surrounded by additional ingredients which are required for the recipe.

Overhead shot of mixing together ingredients for the cream cheese frosting.

Sieve in the icing sugar.

Adding icing sugar to the bowl of ingredients to make the cream cheese frosting.

Whisk until smooth..

Cream cheese frosting having been mixed together in a bowl.

Pipe or spoon a little icing over each cake, except one.

Adding the cream cheese frosting to the cooled mini red velvet cupcakes on a wire rack.

With the last remaining cake, crumble it up as finely as you can and sprinkle it over the frosting on the other 23 cakes from a height to create decorative red speckles.

Adding the crumbled red velvet to the top of the mini cupcakes.

These little treats are so cute and moreish, you could pop them in your mouth whole or savour theme

Mini red velvet cupcakes with cream cheese frosting on a grey table top.

They'd make great gifts at Valentines or Christmas, and are wonderful to take to work for a little snack time treat.

Mini red velvet cupcakes with cream cheese frosting unwrapped from it's case sat on a grey table top surrounded by additional cupcakes.

Print this mini red velvet cupcake recipe

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4.9 from 8 votes

Mini Red Velvet Cupcakes with Cream Cheese Frosting

Dainty little velvety sponges, topped with cream cheese frosting.

Prep Time15

Cook Time12

Total Time27

Course: cakes and bakes, Cookies

Cuisine: American

Diet: Vegetarian

Servings: 23 mini cupcakes

Author: Emily Leary