Christmas Tea 2022–Mini Red Velvet Cupcakes with Cream Cheese Frosting
A bright pop of red for your tea sweets plate
Equipment
- Mini cupcake pan
Ingredients
Cupcakes
- 2 1/2 cups cake flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tsp red food coloring gel
- 1 tbsp vanilla extract
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 tbsp sour cream
- 1 tbsp vanilla extract
- 4 cups powdered sugar
Instructions
For cupcakes
- Preheat oven to 350 degrees. Using a pastry brush, oil each mini-muffin pan hole. Set aside.
- In a large bowl, whisk flour, cocoa, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time. Whisk in sour cream, milk, food coloring and vanilla until combined. Stir in flour until barely mixed–do not overmix.
- Using a small cookie scoop, spoon batter into holes 3/4 of the way full. Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Cool 8-10 minutes in pans and then remove to a wire rack to continue to cool.
For Frosting
- In the bowl of a stand mixer, cream butter until white. Add cream cheese, and blend until smooth. Add sour cream and vanilla. Add powdered sugar one cup at a time until smooth and incorporated.
- Pipe a small amount of frosting onto each mini cupcake. Refrigerate up to 12 hours. Allow to come to room temperature before serving
Notes
- This cake can be baked in two 9-inch pans and baked for 30-35 minutes, or in 24 regular cupcake pans and baked for about 20 minutes
- Adapted from Dinnerthendessert.com