Mini Red Velvet Cupcakes with Cream Cheese Icing
Recipe by Trex from allrecipes.com
Dessert 60 Mins.
Ingredients
30
30 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 30 servings
- Calories: 344
- Carbohydrate: 31g
- Fat: 24g
- Fiber: 0g
- Protein: 3g
- Sugar: 23g
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