Mini Red Velvet Cupcakes

February 14, 2011

Happy Valentine’s Day! I made this recipe for Red Velvet Cupcakes last year. This year I made a miniature version, and frosted them with cream cheese frosting. Delectable.  I don’t know what it is about dessert in miniature. Besides the cute factor, it means that I can eat more than one without feelings of guilt. Of course, that could really just be me. I’m pretty well-versed in the art of dessert justification.

These little bite sized cupcakes are just so delicious and I like them even better this year with the cream cheese frosting. The cupcake is so tiny that they ended up being about a 50/50 ratio of cupcake to frosting. Given how fantastic the cream cheese frosting was I thought they were perfect!

Red Velvet Cupcakes ~ I used the same yummy cupcake recipe that I posted last year. I just baked them in mini muffin pans instead. This recipe will make almost 3 dozen mini cupcakes. I baked them as stated in the original recipe but decreased the baking time to about 12 minutes.

Cream Cheese Frosting~

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla

With a mixer, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth and creamy.

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{ 4 comments… read them below or add one }

Brittany February 14, 2011 at 10:46 am

I love the generous ratio of icing – and what a pretty swirl you’ve done of icing too. Happy V Day!

Becky February 14, 2011 at 10:55 am

Thanks Brittany! Happy Valentine’s Day to you too!

artichoke March 24, 2011 at 10:37 am

How do you get the icing so perfect?!

Becky March 24, 2011 at 11:23 am

I tinker with icing tips quite a bit…and practice:-)

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