Red Velvet Mini Cupcakes Recipe

Name: Red Velvet Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white whole wheat flour; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon fine salt; 3/4 cup canola oil; 3/4 cup granulated sugar; 1 large egg; 1 tablespoon red food coloring; 1 teaspoon pure vanilla extract; 1/2 cup lowfat (1-percent) buttermilk; 1 teaspoon baking soda; 1 teaspoon distilled white vinegar; Nonstick cooking spray, for coating ice cream scoop; 8 ounces reduced-fat cream cheese, at room temperature; 1 cup confectioners' sugar

Servings: persons

1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar

1
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
2
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl.
3
Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined.
4
Add the egg and beat until well blended.
5
Beat in the food coloring and 1/2 teaspoon of the vanilla.
6
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition.
7
Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
8
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners.
9
Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes.
10
Remove the cupcakes from the tins and cool completely on a wire rack.
11
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy.
12
Sift the confectioners' sugar over the mixture and beat until smooth.
13
Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla.
14
Spread or pipe the frosting over the cooled cupcakes.

1343

kcal

Calories

Fat

127

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.
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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups white whole wheat flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon fine salt, 3/4 cup canola oil, and more.

Yes, Red Velvet Mini Cupcakes 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!

Red Velvet Mini Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions