Red Velvet Mini Cupcakes with Smooth Cream Cheese Frosting

Ingredients

Cupcake Ingredients:
• 1 1/4 c. all-purpose flour
• 1/4 c. baker's sugar (superfine)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 c. unsweetened cocoa powder
• 1/4 c. vegetable oil
• 1 1/2 c. buttermilk, room temperature
• 1 large egg, room temperature
• 1 Tbsp. red food coloring (or more depending on how deep red you like your cake)
• 1/2 tsp white distilled vinegar
• 1 1/2 tsp vanilla extract
Cream Cheese Frosting Ingredients:
• 4 oz unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 2 c. powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 F.
2. In a bowl, sift together cocoa powder, flour, sugar, salt, and baking soda.
3. In another bowl (or mixing bowl of standing mixer), gently beat together egg, buttermilk, oil, vinegar, food coloring, and vanilla using a paddle attachment or hand mixer.
4. Slowly add the dry ingredients to the wet and mix until smooth and blended well. Be careful to not over mix.
5. Divide batter evenly among cupcake tins (about 2/3 full) and bake for about 8-10 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and cool on a rack before frosting.
7. To prepare frosting, in a mixing bowl (with paddle attachment or using a hand mixer), beat together butter and cream cheese until well combined.
8. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
9. Beat in the vanilla extract.