Mini Red Velvet Cupcakes with Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These raspberry-topped cupcakes are smaller than the classic version, but just as sweet.
Ingredients
nonstick cooking spray
1 1/4 c. all-purpose flour
3/4 c. granulated sugar
1 tsp. Unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. vegetable oil
1/2 c. low-fat buttermilk
1 tbsp. red food coloring
1 1/2 tsp. vanilla extract
1/2 tsp. vanilla extract
1/2 tsp. distilled white vinegar
1 egg
4 tbsp. butter
4 tbsp. cream cheese
1 c. powdered sugar
24 raspberries
Instructions
Preheat oven to 350 degrees F. Line 24 mini muffin slots with cupcake liners, or spray with cooking spray; set aside. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a large bowl, whisk together oil, buttermilk, food coloring, 1 1/2 teaspoons vanilla, vinegar, and egg. Add flour mixture to egg mixture and stir until well combined. Spoon batter evenly into muffin cups; bake until cooked through and a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. Set aside and cool completely. In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar and remaining 1/2 teaspoon vanilla; beat until smooth and creamy, about 1 minute more. Frost cupcakes, then top each one with a raspberry.
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