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Red Velvet Cake Minis

Decadent Red Velvet Cake Minis for Any Celebration

These Red Velvet Cake Minis are delightful, soft, bite-sized treats perfect for any celebration.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 minis
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 tablespoon cocoa powder opt for high-quality unsweetened cocoa for best results
  • 1 teaspoon baking soda check freshness for optimal rise
  • a pinch salt fine sea salt ensures even distribution
  • 1 cup granulated sugar coconut sugar can be used for a natural alternative
  • 0.5 cups vegetable oil melted butter can replace for extra richness
  • 2 eggs room temperature eggs blend smoothly into the batter
  • 0.5 cups buttermilk milk with a splash of vinegar or lemon juice works as a substitute
  • 1 teaspoon vanilla extract feel free to swap for almond extract for a nutty twist
  • 2 tablespoons red food coloring gel coloring is best for richness without altering texture
For the Frosting
  • 8 oz cream cheese ensure it's softened for easy mixing
  • 0.25 cups butter room temperature butter blends smoothly
  • 2 cups powdered sugar sift to avoid lumps

Equipment

  • Mini Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it lightly or lining it with paper cups.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, beat together granulated sugar and vegetable oil until smooth. Then add eggs, buttermilk, vanilla extract, and red food coloring and mix until fully combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, gently folding them together until just combined.
  5. Carefully pour the batter into your prepared mini muffin tin, filling each cup about two-thirds full.
  6. Place the filled muffin tin in the preheated oven and bake for 15 to 18 minutes, checking for doneness with a toothpick.
  7. Allow the Red Velvet Cake Minis to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating together cream cheese and butter, then gradually add powdered sugar until fluffy.
  9. Frost the top of each cooled mini with your cream cheese frosting.

Nutrition

Serving: 1miniCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to keep the texture fluffy.

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