Red velvet, cream cheese mini cupcakes


For the cupcakes:

  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon red food colouring
  • 2 teaspoons vanilla extract

For the cream cheese icing:

  • 1 small tub of cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 400g icing sugar


  1. Preheat oven to 180°C. Mix flour, cocoa powder, baking soda and salt in a bowl, then set aside.
  2. In another bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs to the mix one at a time, followed by the sour cream, milk, food colouring and vanilla essence.
  3. Gradually beat in the flour mixture on low speed until just blended. Do not overbeat.
  4. Spoon batter into 30 paper-lined muffin cups, filling each cup three quarters full.
  5. Bake for 20 minutes or until toothpick inserted into cupcake comes out clean.
  6. Cool on a wire rack for 5 minutes, before removing the cupcakes. Cool completely before frosting.

For the icing

  1. Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in icing sugar until smooth.
  2. Frost cooled cupcakes with the icing and top with a strawberry slice and black jelly sweet to create your little lady bird.

Red velvet cupcakes

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