Bite-Sized Red Velvet Cupcakes with Cream Cheese Swirl
These mini red velvet cupcakes are soft, rich, and perfectly portioned, with a luscious swirl of tangy cream cheese baked right in. Every bite delivers that classic cocoa flavor and vibrant red hue—ideal for parties, holidays, or sweet everyday moments.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 mini cupcakes 1x
Ingredients
For the Cupcakes:
1 cup all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
½ cup vegetable oil
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
For the Cream Cheese Swirl:
4 oz cream cheese, softened
2 tablespoons sugar
1 egg yolk
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, mix buttermilk, oil, sugar, egg, vanilla, vinegar, and food coloring.
Add dry ingredients to wet and stir until just combined.
For the swirl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Fill each liner ¾ full with batter. Top with a small dollop of cream cheese mixture and swirl gently with a toothpick.
Bake 12–15 minutes or until a toothpick comes out clean. Cool before serving.
Nutrition
- Calories: 130
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 15g
- Cholesterol: 20mg