Mini-Red Velvet Cupcakes Filled With Cinnamon Vanil

Name: Mini-Red Velvet Cupcakes Filled With Cinnamon Vanilla Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 cups Flour; 1 teaspoon Salt; 1 teaspoon Cinnamon, Ground; 1/2 cups Cocoa Powder, Unsweetened; 1 teaspoon Baking Soda; 1 cup Butter, Softened; 2 cups Sugar; 4 whole Eggs; 1 bottle (1 Oz) Red Food Color; 4 teaspoons Vanilla; 1 teaspoon Almond Extract; 1 cup Sour Cream; 1/2 cups Milk; _____; FOR THE FILLING/FROSTING:; 1/4 cups Butter, Softened; 1 package (8 Oz.) Cream Cheese, Softened; 4 teaspoons Vanilla; 1 teaspoon Almond Extract; 1-1/2 teaspoon Cinnamon, Ground; 16 ounces, weight Powdered Sugar

Servings: persons

FOR THE CUPCAKES:
2-1/2 cups Flour
1 teaspoon Salt
1 teaspoon Cinnamon, Ground
1/2 cups Cocoa Powder, Unsweetened
1 teaspoon Baking Soda
1 cup Butter, Softened
2 cups Sugar
4 whole Eggs
1 bottle (1 Oz) Red Food Color
4 teaspoons Vanilla
1 teaspoon Almond Extract
1 cup Sour Cream
1/2 cups Milk
_____
FOR THE FILLING/FROSTING:
1/4 cups Butter, Softened
1 package (8 Oz.) Cream Cheese, Softened
4 teaspoons Vanilla
1 teaspoon Almond Extract
1-1/2 teaspoon Cinnamon, Ground
16 ounces, weight Powdered Sugar

1
["For the cupcakes:", "1. Preheat oven to 350F", "2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combined. Set aside.", "3. Cream butter and sugar until combined and fluffy.", "4. Pour in eggs and mix until fully combined.", "5. Add food coloring, vanilla extract, almond extract, sour cream and milk. Mix until completely combined.", "6. Snip off the corner tip of the Ziploc bag and slowly pour the dry ingredients into butter and sugar mixture. Mix until fully combined.", "7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.", "8. Bake for 10-11 minutes. Remove and let cool completely.", "9. Once cooled carefully (using a knife) cut a small slit into the center of each cupcake.", "10. Take the frosting (see below for instructions) and put it into a gallon size Ziploc bag, with a small tip of a corner cut off.", "11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.", "12. Continue to frost tops of each cupcake.", "13. Put in fridge for a few hours then enjoy.", "Cinnamon Vanilla Cream Cheese Frosting", "1. Cream butter and cream cheese until smooth.", "2. Add vanilla, almond extract, and cinnamon until fully combined.", "3. Gradually mix in powdered sugar until completely smooth."]

2097

kcal

Calories

100

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 cups Flour, 1 teaspoon Salt, 1 teaspoon Cinnamon, Ground, and more.

Yes, Mini-Red Velvet Cupcakes Filled With Cinnamon Vanilla Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini-Red Velvet Cupcakes Filled With Cinnamon Vanilla Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions