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.