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Mini-Red Velvet Cupcakes filled with Cinnamon Vanilla Cream Cheese Frosting

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Level: Easy

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Description

A classic….jazzed up a bit. (Adapted from McCormick’s recipe).

Ingredients

  • FOR THE CUPCAKES:
  • 2-½ cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon, Ground
  • ½ cups Cocoa Powder, Unsweetened
  • 1 teaspoon Baking Soda
  • 1 cup Butter, Softened
  • 2 cups Sugar
  • 4 whole Eggs
  • 1 bottle (1 Oz) Red Food Color
  • 4 teaspoons Vanilla
  • 1 teaspoon Almond Extract
  • 1 cup Sour Cream
  • ½ cups Milk
  • _____
  • FOR THE FILLING/FROSTING:
  • ¼ cups Butter, Softened
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 4 teaspoons Vanilla
  • 1 teaspoon Almond Extract
  • 1-½ teaspoon Cinnamon, Ground
  • 16 ounces, weight Powdered Sugar

Preparation

For the cupcakes:
1. Preheat oven to 350F
2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combined. Set aside.
3. Cream butter and sugar until combined and fluffy.
4. Pour in eggs and mix until fully combined.
5. Add food coloring, vanilla extract, almond extract, sour cream and milk. Mix until completely combined.
6. Snip off the corner tip of the Ziploc bag and slowly pour the dry ingredients into butter and sugar mixture. Mix until fully combined.
7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
8. Bake for 10-11 minutes. Remove and let cool completely.
9. Once cooled carefully (using a knife) cut a small slit into the center of each cupcake.
10. Take the frosting (see below for instructions) and put it into a gallon size Ziploc bag, with a small tip of a corner cut off.
11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
12. Continue to frost tops of each cupcake.
13. Put in fridge for a few hours then enjoy.

Cinnamon Vanilla Cream Cheese Frosting

1. Cream butter and cream cheese until smooth.
2. Add vanilla, almond extract, and cinnamon until fully combined.
3. Gradually mix in powdered sugar until completely smooth.

5 Comments

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forevernowandthen on 4.27.2011

Im sure you could. I would maybe reduce the amount of sour cream…just so it is not to tart tasting.

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karac on 4.24.2011

We loved the cupcakes. Next time I will double the icing recipe so we can have more icing for the top of the cupcakes. Thanks for sharing!

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karac on 4.23.2011

Can buttermilk be substituted for milk in this recipe?

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justchefmom on 2.3.2011

This is quite possibly my new favorite frosting! I punched up the vanilla flavor by adding vanilla bean. LOVE IT!!

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newmomhomemaker on 2.1.2011

these were very good and not too hard to make. But they did not taste like red velveta cake. they were more like a spice cake. Really good!

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