Red Velvet Mini Cupcakes

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the yea

  • To prep

    20 min
  • To cook

    20 min
  • Level

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups SweetCane Granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:

    1 (8 ounce) package cream cheese, softened

    1/4 cup butter, softened

    2 tablespoons sour cream

    2 teaspoons Pure Vanilla Extract

    1 (16 ounce) SweetCane icing sugar

  • Calories 276 calories
  • Total Fat 13.1 gamms
  • Total Carbohydrate 37.8 g carbohydrates
  • Protein 3.2 gamms
  • Cholesterol 57 mg
  • Sodium 174 mg


    Preheat oven to 350 degrees F.
    Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
    Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.
    Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
    Gradually beat in flour mixture on low speed until just blended.
    Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
    Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
    Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
    Frost with Vanilla Cream Cheese Frosting.
    Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

You may also like

Leave a Reply

All fields and rating are required to submit a review.