Mini Red Velvet Cupcakes with Rich Cream Cheese Frosting
I made some mini red velvet cupcakes to take to a friend’s Christmas party. I used the recipe that I posted earlier for cupcakes (click - World's Best Red Velvet Cupcakes ) but for this batch, I switched to a rich cream cheese frosting. I sprinkled them wit…
8 tablespoons (1 stick) unsalted butter softened, but still cool
2 tablespoon sour cream
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar (7 ounces)
The method
Directions
01
Preheat oven to 350 degrees. Line mini muffin tins (24 cup tin) with paper liners and spray papers lightly with non stick cooking spray
02
Whisk together cake flour, cocoa, and salt in a small bowl and set aside
03
With an electric mixer on medium-high speed, beat together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
04
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
05
Divide batter evenly among lined cups, filling each three-quarters full. Bake, until a cake tester inserted in centers comes out clean, about 16-18 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
06
To finish, use a decorating bag with star tip attachment, frost cupcakes with cream cheese frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
07
Mix cream cheese, butter, sour cream, and vanilla at medium high speed in bowl of standing mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.
08
Add confectioners’ sugar and mix until very fluffy, about 1 minute.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Mini Red Velvet Cupcakes with Rich Cream Cheese Frosting
Prep
Cook
Yield
I made some mini red velvet cupcakes to take to a friend’s Christmas party. I used the recipe that I posted earlier for cupcakes (click - World's Best Red Velvet Cupcakes ) but for this batch, I switched to a rich cream cheese frosting. I sprinkled them wit…
8 tablespoons (1 stick) unsalted butter softened, but still cool
2 tablespoon sour cream
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar (7 ounces)
Cook Like James · The method
Directions
1
Preheat oven to 350 degrees. Line mini muffin tins (24 cup tin) with paper liners and spray papers lightly with non stick cooking spray
2
Whisk together cake flour, cocoa, and salt in a small bowl and set aside
3
With an electric mixer on medium-high speed, beat together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
4
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
5
Divide batter evenly among lined cups, filling each three-quarters full. Bake, until a cake tester inserted in centers comes out clean, about 16-18 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
6
To finish, use a decorating bag with star tip attachment, frost cupcakes with cream cheese frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
7
Mix cream cheese, butter, sour cream, and vanilla at medium high speed in bowl of standing mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.
8
Add confectioners’ sugar and mix until very fluffy, about 1 minute.
Cook Like James
Mini Red Velvet Cupcakes with Rich Cream Cheese Frosting
Prep
Cook
Yield
I made some mini red velvet cupcakes to take to a friend’s Christmas party. I used the recipe that I posted earlier for cupcakes (click - World's Best Red Velvet Cupcakes ) but for this batch, I switched to a rich cream cheese frosting. I sprinkled them wit…
8 tablespoons (1 stick) unsalted butter softened, but still cool
2 tablespoon sour cream
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar (7 ounces)
Directions
1
Preheat oven to 350 degrees. Line mini muffin tins (24 cup tin) with paper liners and spray papers lightly with non stick cooking spray
2
Whisk together cake flour, cocoa, and salt in a small bowl and set aside
3
With an electric mixer on medium-high speed, beat together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
4
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
5
Divide batter evenly among lined cups, filling each three-quarters full. Bake, until a cake tester inserted in centers comes out clean, about 16-18 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
6
To finish, use a decorating bag with star tip attachment, frost cupcakes with cream cheese frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
7
Mix cream cheese, butter, sour cream, and vanilla at medium high speed in bowl of standing mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.
8
Add confectioners’ sugar and mix until very fluffy, about 1 minute.
