Mini Red Velvet Cupcakes

1. Preheat oven to 350º F.
2. Prep a mini cupcake pan by filling it with mini cupcake liners.
3. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt and set aside.
4. In a medium bowl, whisk together the melted butter, vanilla, egg, buttermilk, vegetable oil, vinegar, and a few drops of red food coloring.
5. 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.
6. Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner.
7. Bake for 10-11 minutes until a toothpick inserted in the center comes out clean.
8. 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 Cheese Frosting

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

Assembly

1. Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a Wilton 1M piping tip.
2. 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.
3. Top each cupcake with heart sprinkles. Enjoy!