Everything is more fun to eat when they are bite-sized and these Mini Red Velvet Cupcakes are no exception, especially with a nice dollop of Cream Cheese Frosting! For these Minis, I definitely like how each bite is so flavourful and you just need one of these to keep you going (Or just have a few more!).

The other day while baking these, I was pleasantly surprised that I have yet to shared a mini cupcake recipe. Therefore, I thought it is the perfect occasion to share some of the recipes I have developed with these 24-mini muffin/cupcake mould. I am absolutely a fan of these moulds because you can make more mini cupcakes to go around in your circle!

Furthermore, these Mini Red Velvet Cupcakes are so much easier to enjoy in their cute mini forms!

For the making of these Mini Red Velvet Cupcakes, it is pretty much foolproof as it requries only simple mixing. However, do note that the recipe is dense and more muffin-like than cupcake-like. If I have to be precise, I will say its a combination of both just as how I like my cupcakes. Also for those curious why vinegar is used, it helps to create buttermilk. As such, if you have buttermilk to begin with, feel free to skip the vinegar!

Furthermore, the cream cheese frosting just goes so well as the cream-to-cake ratio is perfect. However, do alter it accordingly to your liking and the current amount of cream cheese produced from my suggested frosting recipe is just a guideline.

In addition, feel free to check our my Red Velvet Cupcake and Red Velvet Cake recipes! Without further ado, the recipe!

Mini Red Velvet Cupcakes
by Javier Tan April-04-2021

These Mini Red Velvet Cupcakes are bite-sized pleasures with a solid cream cheese to cake ratio, adjustable to your liking. Top it off with some nuts to finish!


For the Cupcakes:

  • 1 Cup + 1 Tbspn or 135g All Purpose Flour
  • 1/3 Cup + 1 Tbspn or 80g Granulated White Sugar
  • 1 and 1/2 Teaspoons or 4g Unsweetened Cocoa Powder, Sifted
  • 1/2 Teaspoon or 3g Baking Soda
  • 1/2 Teaspoon or 2g Baking Powder
  • 1/4 Teaspoon or 1.4g Salt
  • 1/3 Cup or 80g Unsalted Butter, Softened at Room Temperature
  • 1/3 Cup + 2 Tsp or 90ml Buttermilk, at Room Temperature
  • 1/2 Teaspoon or 2.5ml Distilled White Vinegar
  • 1 Large Egg, approx 55-60g
  • Personal Preference Red Food Colouring
  • 1 Teaspoon or 5ml Vanilla Essence

For the Cream Cheese Frosting:

  • 1 Cups or 120g Powdered or Icing Sugar, Sifted (+20g more for a stiffer finish)
  • 1/2 Teaspoon or 2.5ml Vanilla Extract
  • Up to 2 Teaspoons or 10ml of Milk
  • 85g or 1/3 Cup Cream Cheese, Softened at Room Temperature
  • 2 Teaspoons or 9g of Butter, Softened at Room Temperature


For the Cupcakes:

  1. Preheat your oven to 180 degrees C or 350F and line your muffin tray with paper liners if using.
  2. Cream together the butter and sugar until light and fluffy.
  3. Then, add in the large egg, salt and vanilla stir well until well incorporated.
  4. Sift in the baking powder, baking soda and cocoa powder.
  5. Add in the buttermilk and white vinegar, stir well. (Or simply add white vinegar to milk and let it curdle for 10 minutes to make butter milk).
  6. Add red food colouring until it reaches your desired intensity of redness.
  7. Next, sift in the flour and stop mixing immediately when there are no longer lumps of flour.
  8. Divide equally into the 24-mini muffin mould until 3/4 full.
  9. Bake for about 12-15 minutes or until a toothpick inserted in the middle comes out clean and sides are light brown. Leave to cool for about an hour before frosting.

For the Cream Cheese Frosting:

  1. Firstly, mix the softened cream cheese and butter until they are light and fluffy.
  2. Then, add in the vanilla and stir well.
  3. Finally, mix in the sifted powdered sugar half cupfuls at a time.
  4. For adjustments to stiffness, add teaspoonfuls of milk until it reaches your desired consistency.


  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: 24 – 36 Mini Red Velvet Cupcakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve at room temperature (within a day), or store in the fridge for up to 4 days!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan