Mini Red Velvet Cakes with Cream Cheese Glaze

5 from 1 vote

Mini Red Velvet Cakes with Cream Cheese Glaze

These Mini Red Velvet Cakes drizzled with cream cheese glaze and topped with sprinkles make the perfect holiday treat!

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Keyword: red velvet

Servings:

Calories: 289kcal

Ingredients

Mini Red Velvet Cakes

175 g flour all-purpose or cake (approx. 1½ cups minus 1 tbsp)
15 g cocoa powder unsweetened (approx. 2 tbsp.) + extra for dusting
1 tsp. baking powder
¼ tsp. salt
pinch baking soda
112 g unsalted butter softened (½ cup) + extra (melted) for greasing
200 g granulated sugar (1 cup)
2 medium-sized eggs
½ tsp. vanilla extract
125 mL buttermilk (½ cup)
½ to 1 tbsp. red food coloring liquid or gel

Cream Cheese Glaze

90 g cream cheese (½ cup) softened
30 g unsalted butter (2 tbsp.) softened
120 g powdered sugar (1 cup)
½ tsp. vanilla extract optional
2-4 tbsp. milk semi-skimmed or whole
1-2 tbsp. heart-shaped sprinkles optional

Instructions

Mini Red Velvet Cakes

Preheat oven to 200°C (400F). Grease a muffin pan with melted butter or baking spray and lightly dust with some cocoa powder or flour. Tap the pan and discard excess flour. You can also use a silicone (non-stick) muffin pan.
Sift and mix flour, cocoa powder, baking powder, salt, and baking soda in a medium-sized bowl and set aside.
Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (around 2 minutes). Use a spatula to scrape any ingredients from the side of the bowl.
Add eggs, one by one, mixing well after each addition. Add vanilla extract and mix in red food coloring (liquid or gel). You'll need to add enough food coloring to achieve a deep red color (amount depends on the type of coloring used).
Add half of the dry ingredients, alternating with half of the buttermilk and mix on slow speed until just combined. Repeat for the remaining dry ingredients and buttermilk.
Divide the batter between 12 muffin pan cavities, filling ⅔ to ¾ of the way (do not overfill).
Bake for 5 minutes on 200°C (400F), then without opening the oven, decrease the temperature to 190°C (375F) and bake for another 12-18 minutes or until a skewer inserted into the center comes out clean.
Let the cakes cool in the muffin pan for 5-10 minutes, then transfer upside down (like an inverted muffin) to a wire rack (you may need to use a palette knife to scrape the edges from the side of the muffin pan). Let the cakes cool completely before glazing.

Cream Cheese Glaze

Place butter and cream cheese in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Beat until soft and fluffy.
Add vanilla extract and powdered sugar and mix until smooth.
Stir in milk, one tablespoon at a time, until the desired consistency is reached.
You can cover and refrigerate the glaze for up to 2 days, then bring out to room temperature (you may need to warm the glaze for a few seconds in the microwave) before using.
Drizzle over mini cakes and allow to set. The glaze will set but will not harden completely. Top with your favourite sprinkles or extra red velvet crumbs.

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