Mini Red Velvet Cupcakes (Vegan)

Soft, vibrant, and topped with dreamy frosting.

Mini Red Velvet Cupcakes are tender little cocoa-kissed cakes with that signature red hue and subtle tang — finished with a swirl of creamy vegan frosting. They’re classic, elegant, and perfectly bite-sized.

They feel fancy. They taste nostalgic. They disappear fast.

Let’s bake.

Why You’ll Love These

First: they’re moist and fluffy, not dense.

Second: mini size = ideal frosting-to-cake ratio.

Third: they’re perfect for parties, holidays, or gifting.

Red velvet is basically chocolate’s sophisticated cousin.

Ingredients

Cupcakes

• 1¼ cups all-purpose flour
• 2 tbsp cocoa powder
• ¾ cup sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup plant milk
• 1 tsp apple cider vinegar
• ⅓ cup neutral oil
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Red food coloring (gel or liquid)

Vegan Cream Cheese Frosting

• 1 cup vegan cream cheese
• ¼ cup vegan butter (softened)
• 2–3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Batter

1. Preheat oven to 350°F (175°C).
2. Line a mini muffin tin with liners.
3. In a small bowl, mix plant milk and vinegar. Let sit 5 minutes (this makes vegan “buttermilk”).
4. In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
5. Add oil, vanilla, lemon juice, food coloring, and milk mixture.
6. Mix until just combined.

Don’t overmix — that keeps them soft.

2. Bake

1. Fill liners about ¾ full.
2. Bake 10–14 minutes.
3. A toothpick should come out clean.
4. Cool completely before frosting.

3. Make the Frosting

1. Beat vegan cream cheese and butter until smooth.
2. Gradually add powdered sugar.
3. Add vanilla and salt.
4. Beat until fluffy.

If too soft, chill 15–20 minutes before piping.

4. Decorate

Pipe or spoon frosting onto cooled cupcakes.

Optional toppings:

• Cake crumbs
• White chocolate shavings
• Sprinkles
• Tiny heart decorations

Common Mistakes to Avoid

• Too much cocoa powder.
  Red velvet has subtle chocolate flavor.
• Overbaking.
  Minis bake quickly — watch closely.
• Overmixing batter.
  Causes dense texture.
• Frosting warm cupcakes.
  It will melt.

Flavor Tips

• Add a tiny splash of almond extract for depth.
• Use gel food coloring for richer red.
• Add a pinch of espresso powder to enhance cocoa.

Storage

• Refrigerate up to 4 days.
• Bring to room temperature before serving.
• Freeze unfrosted cupcakes up to 2 months.

FAQ

Do they taste like chocolate?
Lightly — red velvet is more vanilla-forward with subtle cocoa.

Can I make them without food coloring?
Yes — they’ll just look like chocolate cupcakes.

Can I make regular-size cupcakes?
Yes — bake 18–22 minutes instead.

Is the vinegar necessary?
Yes — it reacts with baking soda for fluffiness.

Final Thoughts

Mini Red Velvet Cupcakes are soft, lightly chocolatey, and topped with creamy frosting that balances everything perfectly.

They’re festive, elegant, and completely irresistible in mini form.

Tiny cakes. Big charm. ❤️