If you're craving a dessert that's as charming as it is delicious, this Mini Red Velvet Cakes with Cream Cheese Frosting Recipe is just what you need. Imagine tender, velvety little cakes bursting with a mild cocoa flavor, brightly red and topped with a luxuriously creamy, tangy frosting that melts on your tongue. I love making these for cozy afternoons when the air feels a little cooler, and they never fail to spread warm smiles all around. Plus, their miniature size makes them the perfect bite-sized treat for sharing or savoring one (or two) with your coffee.
Jump to:
- The Cozy Reasons You'll Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Again
- Ingredients You'll Actually Use
- How to Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Without Stress
- Little Tricks That Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Better
- Serving Ideas That Look Great
- Storing & Reheating Mini Red Velvet Cakes with Cream Cheese Frosting Recipe
- Mini Red Velvet Cakes with Cream Cheese Frosting Recipe FAQs
- You Made It - Now Tell Me!
- Complete Recipe
The Cozy Reasons You'll Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Again
This recipe stands out because it takes the timeless charm of red velvet and wraps it up in cute, perfectly portioned mini cakes. You'll love the way they look on a dessert plate, and even more, how their tender crumb pairs with the smooth, tangy cream cheese frosting. I find this recipe strikes the perfect balance-it's straightforward enough to whip up on a weekday, but special enough to impress at gatherings.
- Big flavor, simple steps: You'll get that classic red velvet taste without complicated techniques or weird ingredients.
- Comfort-food energy: Each bite offers a snug, cocoa-tinged sweetness wrapped in creamy richness-like a little hug in cake form.
- Everyday ingredients: Chances are you've got everything you need right in your pantry and fridge, making this easy to dive into anytime.
- Easy to customize: Whether you want to add a slight twist with spices or adjust the frosting texture, this recipe welcomes your creativity.
Ingredients You'll Actually Use
When making Mini Red Velvet Cakes with Cream Cheese Frosting Recipe, sourcing quality ingredients can make a world of difference. For instance, I always opt for full-fat cream cheese and real butter to get that lush, creamy frosting everyone loves. You can tweak a few things here and there though-like swapping buttermilk with milk plus a touch of lemon juice if you're in a pinch, or using natural cocoa powder instead of processed. Those little swaps won't throw off the magic but will keep things flexible according to what's on hand.
- Butter & Cream Cheese: Use unsalted butter and full-fat cream cheese for the richest texture. If needed, you can substitute light cream cheese, but the frosting may be less creamy.
- Red Food Coloring & Cocoa: The red food coloring gives that iconic ruby hue, so choose a quality gel or liquid. The cocoa powder adds subtle depth-don't skip it, or the flavor won't be quite right.
- Flour & Buttermilk: Plain flour keeps your mini cakes tender but structured, and the buttermilk adds softness and a slight tang. No buttermilk? Add 1 tablespoon white vinegar to 125 ml milk.
- Extras & Customizations: Feel free to add a teaspoon of cinnamon or a pinch of espresso powder to deepen the flavors. For a lighter twist, reduce sugar slightly or swap half the butter for Greek yogurt.
Ingredient Note: Exact measurements for Mini Red Velvet Cakes with Cream Cheese Frosting Recipe are listed in the printable recipe card at the bottom of the post.
How to Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Without Stress
Step 1 - Set Up for Success
Start by preheating your oven to 180ºC (160º fan). I like to prep the 12-hole mini cake tin with a little butter or non-stick spray to ensure those little beauties pop out easily later. This is a great time to gather and measure all your ingredients (mise en place), so you're not rushing through the mixing. Trust me, having everything ready keeps the process smooth and fun. If you want to get ahead, you can even prep your frosting earlier and refrigerate it-it tastes just as amazing!
Step 2 - Cook Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Until It Smells Amazing
In a mixing bowl, beat the butter and caster sugar until you see a light, creamy texture-that moment when the mixture starts to look fluffy is your cue. Then, add in the eggs, vanilla, and red food coloring, beating again until everything's beautifully combined. Next, sift cocoa powder in and mix gently before adding flour, buttermilk, baking powder, bicarbonate of soda, and vinegar. Beat just enough to blend the batter-it should be smooth with a hint of that vivid red. Spoon the batter evenly into the mini cake holes and slide them into the oven. You'll notice the warm, comforting aroma fill your kitchen as they bake for about 20 to 25 minutes. Use a skewer to test doneness-the cakes should come out clean without any sticky crumbs. That crisp little peak on top means they're ready!
Step 3 - Finish Strong
Once they're out of the oven, let your mini cakes cool completely on a wire rack. While you wait, whip up the cream cheese frosting. Start with room-temperature butter beaten with icing sugar until fluffy-this takes around five minutes and is key to that airy texture you want. Add the cream cheese and vanilla next, beating gently until smooth and thick. Be sure not to overbeat or the frosting might get a bit runny. When frosting your cakes, I like to level off any tall peaks so the layers sit nicely. Slice each mini cake in half, pipe a generous layer of frosting on the bottom half, sandwich with the top, and pipe a lovely swirl of frosting on top. For a little extra flair, sprinkle with some cake crumbs you've chopped off earlier. The sweetness and tanginess blend effortlessly once you take a bite-you'll know you nailed it!
Little Tricks That Make Mini Red Velvet Cakes with Cream Cheese Frosting Recipe Better
Over the years, I've picked up some handy tips for perfect mini red velvet cakes every time. These small adjustments truly elevate the baking experience and the final result.
- Doneness cues: Watch for golden edges with a slight spring-back in the center-skewer tests are your best friend here.
- Heat control: If your oven runs hot, reduce the temperature by 10ºC and keep an eye on the baking time to avoid drying out.
- Make-ahead options: Cakes can be baked a day in advance and kept airtight. Frost on the day for freshest flavors, or chill frosted cakes overnight for a firmer frosting.
- Common issues + fixes: If frosting is too soft, chill it briefly. If cakes come out dense, check your baking powder's freshness and don't overmix batter.
Serving Ideas That Look Great
Finishing Touches
Add a pop of freshness by topping your mini cakes with a few fresh berries-like raspberries or strawberries-which contrast beautifully with the rich red velvet and creamy frosting. A tiny dusting of cocoa powder or edible gold flakes can make them extra special. If you're feeling adventurous, a drizzle of dark chocolate or a sprinkle of toasted nuts adds an exciting crunch that keeps each bite interesting.
Perfect Pairings
I often serve these mini cakes alongside a lightly brewed cup of coffee or an earthy black tea to balance their sweetness. On the sweeter side, a scoop of vanilla bean ice cream pairs wonderfully, especially if the cakes are slightly warmed. For a dessert platter, include some fresh fruit slices or a simple green salad tossed with a citrus vinaigrette to provide a refreshing contrast.
Make It Photo-Ready
When plating, aim for contrast-place the rich red cakes against a clean white or pastel backdrop to really make those colors pop. Stack them slightly for height and dimension, and pipe frosting with neat, confident swirls. Finish with a single berry or mint leaf on top for a fresh, inviting look. Clean edges on your plating surface and natural light will make your photos shine, just like your baking skills.
Storing & Reheating Mini Red Velvet Cakes with Cream Cheese Frosting Recipe
Fridge Storage
You can keep your mini red velvet cakes with cream cheese frosting fresh in the fridge for up to 3-4 days. Store them in an airtight container to prevent the frosting from absorbing other odors, and be aware the texture may firm up a bit, which I actually enjoy! Just bring them to room temperature for 15-20 minutes before serving to soften the frosting and cake.
Freezing Tips
These mini cakes freeze surprisingly well. To freeze, separate the layers or freeze unfrosted cupcakes, wrapped tightly in cling film and stored in a freezer container. When you're ready to enjoy them, thaw overnight in the fridge and frost them fresh. If frozen after frosting, let them thaw slowly in the fridge with the container closed to avoid moisture affecting the frosting texture.
Reheating Without Drying Out
To warm your mini cakes without drying out the crumb, I recommend using a microwave for about 10 seconds on medium power-just enough to take the chill off. Alternatively, a quick 5-minute stint in a preheated 150ºC oven wrapped loosely in foil works magic, especially if you want a gentle warm-up without melting the frosting completely.
Mini Red Velvet Cakes with Cream Cheese Frosting Recipe FAQs
Yes! You can substitute dairy butter with plant-based margarine and choose a dairy-free cream cheese alternative. Just note the flavor and texture might be slightly different, but still delicious.
The white wine vinegar reacts with the baking soda to help the cakes rise nicely and also boosts the tangy notes that complement the cocoa flavor, contributing to the classic red velvet taste.
Absolutely! Just adjust baking time accordingly, typically 15-20 minutes longer depending on size, and check for doneness with a skewer.
Make sure your cream cheese and butter are both at room temperature, not too warm. Beat gently after adding cream cheese to avoid overmixing. If frosting feels too soft, chill it briefly before piping.
You Made It - Now Tell Me!
I'm so excited for you to try this Mini Red Velvet Cakes with Cream Cheese Frosting Recipe! After you bake, I'd love to hear how it turned out for you-did you stick to the classic, or do something fun like adding a hint of spice? Don't forget to rate the recipe and leave a comment sharing your tips or questions. And if these little cakes made your day, save or pin this post so you can come back anytime you need a sweet bite of comfort. Happy baking, friend!
PrintComplete Recipe
Mini Red Velvet Cakes with Cream Cheese Frosting Recipe
Delight in these charming Mini Red Velvet Cakes, featuring moist, cocoa-infused cupcakes with a classic tangy cream cheese frosting. Perfectly portioned in a 12-hole mini cake tin, these bite-sized treats are ideal for parties or an elegant dessert. The cupcakes boast a tender crumb enhanced with red food coloring and a subtle hint of vinegar for that authentic red velvet tang, crowned with a rich and smooth cream cheese frosting made from full-fat cream cheese and real butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 75 g unsalted butter
- 150 g caster sugar
- 2 medium eggs
- 1 teaspoon red food colouring (see notes)
- 1 teaspoon vanilla extract
- 15 g cocoa powder
- 125 ml buttermilk
- 175 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon white wine vinegar
Cream Cheese Frosting
- 200 g unsalted butter (room temperature)
- 200 g icing sugar
- 400 g full-fat cream cheese (e.g. Philadelphia, drained if needed)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180ºC (160ºC fan). Prepare a 12-hole mini cake tin by greasing or lining it appropriately to prevent sticking.
- Mix Butter and Sugar: In a mixing bowl, beat together the unsalted butter and caster sugar until the mixture is smooth and creamy, which creates a fluffy base for the cupcakes.
- Add Eggs and Flavorings: Incorporate the eggs, vanilla extract, and red food colouring into the mixture. Beat again thoroughly to combine and achieve a consistent color and texture.
- Add Cocoa Powder: Mix in the cocoa powder evenly to add the characteristic chocolate flavor typical of red velvet cakes.
- Combine Dry and Wet Ingredients: Add the plain flour, buttermilk, baking powder, bicarbonate of soda, and white wine vinegar to the bowl. Beat the mixture again until smooth, ensuring no lumps remain.
- Fill the Mini Cake Tin: Evenly divide the batter between the 12 holes of the mini cake tin, filling each to an appropriate level for even baking.
- Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a skewer into the center of a cake; it should come out clean. Once baked, remove and cool on a wire rack completely before frosting.
- Prepare the Cream Cheese Frosting: Ensure the butter is at room temperature. Beat the butter and icing sugar together for about 5 minutes until the mixture becomes light and fluffy, similar to a standard buttercream texture.
- Add Cream Cheese and Vanilla: Add the full-fat cream cheese to the butter and sugar mixture. Beat for about a minute, then scrape down the bowl.
- Final Mix: Add the vanilla extract, beat again for another minute, scraping the bowl as necessary. The frosting should be thick, smooth, and ready for piping.
- Decorate the Mini Cakes: Level any peaked cakes off to create a flat top. Slice each mini cake in half horizontally. Pipe cream cheese frosting onto the bottom half, sandwich with the top half, then pipe extra frosting on top.
- Optional Decoration: Sprinkle cake crumbs on top of the frosting for a decorative touch and added texture.
- Serve and Enjoy: Your charming Mini Red Velvet Cakes are ready to be enjoyed immediately or stored in the refrigerator for later indulgence.
Notes
- Ensure to use real unsalted butter, not margarine or spreads, for the best texture and flavor, especially in the frosting.
- Use full-fat cream cheese for frosting stability and richness; drain any excess liquid before use to avoid runny frosting.
- Red food colouring can be adjusted depending on desired intensity; gel colors often provide more vibrant hues without affecting batter consistency.
- Allow the cupcakes to fully cool before frosting to prevent melting or runoff.
- If cake crumbs are used for decoration, reserve a small amount of cupcake crumbs before slicing the cakes.
- Store finished cakes in an airtight container in the refrigerator; consume within 2-3 days for best freshness.
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