Imperial Sugar
Imperial Sugar

Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes


  • Mini cupcake
  • 1/2 cup vegetable oil
  • 1 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 egg, room temperature
  • 2 tablespoons (1 ounce) liquid red food color
  • 1/2 tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour*
  • 3/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 tablespoon vinegar
  • Frosting
  • 1 1/2 package (8 ounces) cream cheese, soft
  • 3/4 sticks unsalted butter, soft
  • 1/2 tablespoon vanilla extract
  • 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar


      1. Preheat oven to 350°F.
      2. Place 24 mini cupcake baking cups in a muffin tin and set aside.
      3. Mix oil and sugar for 5 minutes on medium speed. Add egg.
      4. Mix food coloring with cocoa powder very well and add to above. Add salt and vanilla.
      5. Sift together flour and baking soda and add one third to above mixture, mix until just until combined.
      6. Combine buttermilk with vinegar and add half of buttermilk to above, mix until just combined. Add another third of flour and mix until combined. Repeat with remaining buttermilk and remaining flour.
      7. Fill each mini cupcake 2/3 full. Bake for approximately 13-15 minutes or when an inserted toothpick comes out clean.
      8. Allow to cool for 5-10 minutes before removing from pan. Let cool before frosting.
      9. For frosting, mix soft cream cheese with soft and lump free butter on low speed. Add vanilla extract.
      10. Gradually add powdered sugar.
      11. Ice each mini cupcake with a knife or a pipe with an icing bag. Sprinkle with red sprinkles if desired.
      Imperial Sugar Insight

      Sift sugar and flour as you combine ingredients. Sifting makes for a smoother batter and frosting - less chance for clumps.