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Perfect Mini Red Velvet Stars and Stripes Cupcakes Recipe with Cream Cheese Frosting

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These mini red velvet stars and stripes cupcakes with cream cheese frosting are a festive, bite-sized treat perfect for patriotic holidays and casual get-togethers. They combine a moist red velvet crumb with a velvety smooth cream cheese frosting and playful star-shaped sprinkles.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (neutral oil like canola or sunflower recommended)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar, let sit 5 minutes)
  • 2 tablespoons red food coloring (gel food coloring preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz (225g) cream cheese, softened (full-fat)
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)
  • Red, white, and blue star-shaped sprinkles
  • Fresh blueberries and sliced strawberries (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with mini cupcake liners.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar, vegetable oil, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth and well blended.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as the flour disappears and the batter is smooth and thick.
  5. Fill each mini muffin cup about 2/3 full using a small cookie scoop or spoon.
  6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. Using an electric mixer, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt. Beat on medium-high speed until light and fluffy.
  9. Pipe or spread the cream cheese frosting onto each cooled cupcake. Top with star-shaped sprinkles and optionally add a fresh blueberry or sliced strawberry.
  10. If frosting is too soft, chill in the fridge for 15 minutes before decorating.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter to keep cupcakes tender. Chill frosting if too soft before decorating. Mini cupcakes bake quickly; watch closely after 10 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unfrosted cupcakes wrapped tightly for up to 2 months.

Nutrition

Keywords: red velvet cupcakes, mini cupcakes, cream cheese frosting, patriotic dessert, stars and stripes cupcakes, Fourth of July dessert, easy cupcakes, festive cupcakes

Find it online: https://magnetmeal.com/perfect-mini-red-velvet-stars-and-stripes-cupcakes-recipe-with-cream-cheese-frosting/