Mini Red Velvet Cupcakes

These Mini Red Velvet Cupcakes are the perfect bite sized treat. Their classic red velvet flavor pairs perfectly with their sweet cream cheese frosting and adding mini heart sprinkles on top helps them look extra festive for Valentine's Day.

These mini cupcakes come together so quickly and you don't even need a mixer. All of the dry ingredients will be whisked together in one bowl while all of the wet ingredients are whisked together in another. The two are combined, scooped, and baked.

The cream cheese frosting is also easy to make with just a few ingredients and a Wilton 1M piping tip helps give the cupcakes their beautiful design.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Egg: You also want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Prep a mini cupcake pan by filling it with mini cupcake liners.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt and set aside.

In a medium bowl, whisk together the melted butter, vanilla, egg, buttermilk, vegetable oil, vinegar, and a few drops of red food coloring.

Pour the liquid batter into the bowl of dry ingredients and whisk just until combined, scraping down the sides of the bowl with your spatula as needed. Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner.

Bake for 10-11 minutes until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes on a cooling rack before removing the cupcakes from the pan and allowing them to cool completely on a cooling rack.

Cream the softened cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
Scrape down the sides of the bowl and mix just until combined.

Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a Wilton 1M piping tip. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Top each cupcake with heart sprinkles. Enjoy!

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