Mini Red Velvet Cupcakes with Cream Cheese Icing recipe
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Ingredients
- 2 ½ cups sifted all-purpose flour 1 ½ cups white sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon unsweetened cocoa powder 1 ½ cups vegetable oil 1 cup buttermilk 2 large eggs 2 tablespoons red food coloring 1 teaspoon vanilla extract 1 teaspoon white vinegar 3 (6 ounce) packages cream cheese, at room temperature 1 cup unsalted butter, at room temperature 3 cups sifted confectioners' sugar 1 teaspoon vanilla extract
Nutrition Info
- 344.3 caloriescarbohydrate: 31.4 gcholesterol: 47.7 mgfat: 23.5 gfiber: 0.3 gprotein: 3.1 gsaturatedFat: 9.5 gservingSize: -sodium: 184.3 mgsugar: 22.8 gtransFat: : -unsaturatedFat: : -
Directions Mini Red Velvet Cupcakes with Cream Cheese Icing
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
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.
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.
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.