The Cutest Mini Red Velvet Cupcakes

So, I have a confession to make.

I don't like chocolate cake that much. I know, I know. What's wrong with me? There's something about it. I mean, I might crave it on a very, very rare occasion. 

The only type of chocolate cake I really, truly love is red velvet. And we all know that cupcakes are always better than regular cake. 

Yesterday I got home from class and didn't feel like getting to my homework immediately (still haven't gotten to that feeling yet, ever). I decided to make red velvet cupcakes instead. 

After searching for about ten minutes for the perfect recipe, I found this recipe. I tweaked it a little (what's new?)

Y'all. They were PERFECT. The consistency of the cupcake was so smooth and soft, and I used my personal favorite cream cheese frosting to top them off. This is now my go-to recipe for red velvet. 

Adapted from The Boastful Baker. 

Mini Red Velvet Cupcakes

Yields: 36 adorably mini cupcakes

Ingredients:

1/2 cup buttermilk (1/2 cup milk plus 1 tsp white vinegar)

3/4 cup vegetable oil

1 egg

1 tsp red food coloring

2 tsp vanilla extract

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking soda

1 1/2 tbsp cocoa powder

Best Ever Cream Cheese Frosting

1 (8 oz) block cream cheese, slightly softened

5 tbsp butter (slightly softened-- pliable but not room temperature)

2 tsp vanilla extract

2 cups powdered sugar

1. Preheat oven to 350 degrees fahrenheit. Line the mini muffin pans with 36 mini cupcake papers. 

2. Mix the buttermilk, vegetable oil, egg, food coloring, and vanilla extract with a hand mixer on the lowest setting until it's well incorporated. 

It looks like I had a red egg.

3. In a separate bowl, mix the flour, sugar, baking soda, and cocoa powder. Add the dry ingredients slowly to the wet ingredients with the hand mixer until there are no more lumps. 

4. Using a cookie scoop, scoop the batter into the mini cupcake papers, filling each one up almost 3/4 of the way up. 

Super out of focus. Sorry, guys. 

5. Tap the filled muffin pans lightly on the counter a few times to get the bubbles out. Bake at 350 for 10 minutes, or until they bounce back up when you touch the top. (You can also test with a toothpick but I always just touch the top. If your finger leaves a dent, they're not ready.)

6. Using a hand mixer or stand mixer, combine the cream cheese and butter. Whip until it's light and fluffy. Add the vanilla and mix. Really slowly, add the powdered sugar while the mixer is going. Mix it until it's really smooth and fluffy. 

7. Tape the corner of a quart-sized bag (for reinforcement), then cut the corner off about 1/2 inch from the very tip. Insert a decorator's star tip. Add the frosting to the bag and decorate the cupcakes once they've cooled. Add sprinkles (because sprinkles make everything happier). 

Haha! Thanks for helping with the eating process, Haley!