Om Nom Nom: Mini Red Velvet Cupcakes

I know, I know, this post is a little late for V-day. But who says it has to be some corporate holiday to enjoy delicious miniature red velvet cupcakes that melt in your mouth and are super easy and non messy to eat? NO ONE SAYS THAT. There is never a BAD time for cupcakes, in my humble opinion.

These cupcake photographs are actually about a year old... exactly! They are from a HUGE batch of red velvet cupcakes I made with a friend for her Anti Valentine Day party. These little bites of heaven were snatched up and devoured pretty early on in the night, and they certainly helped the people getting wasted on absinthe not to get sick.

Without further ado, here is my favourite recipe for red velvet cupcakes:


  • 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 sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons  Pure Vanilla Extract

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) box confectioners' sugar

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. 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. 
  3. Bake 20 to 25 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. 

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. Tada!


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