Description
These Easy Mini Red Velvet Cakes are delightful, multi-layered treats made using a simple box mix and a creamy homemade cream cheese frosting. Perfectly sized for parties or as a sweet indulgence, these mini cakes combine moist red velvet layers with rich, smooth frosting, topped with festive red sprinkles or cake crumbs.
Ingredients
Scale
For the Cake:
- 1 box red velvet cake mix
- 1 1/4 cups water
- 1/3 cup butter (melted)
- 3 eggs
For the Frosting:
- 16 oz cream cheese (softened)
- 2 sticks unsalted butter (softened and cut into 1/2″ cubes)
- 3 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Bake the Cupcakes: Prepare the cupcakes according to the box directions, mixing the red velvet cake mix with water, melted butter, and eggs as specified. Pour the batter into a muffin tin lined with cupcake liners and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Cool the Cupcakes: Immediately after baking, turn the cupcakes onto a clean surface to cool completely. This ensures they firm up and are easier to assemble and frost without falling apart.
- Prepare the Frosting: In a stand mixer, beat the softened cream cheese until creamy. Gradually add the softened butter cubes, beating until fully combined and smooth. Add powdered sugar half a cup at a time, mixing thoroughly after each addition for a smooth and well-incorporated frosting. Stir in vanilla extract. Transfer the frosting to a pastry bag fitted with a Wilton 1M piping tip or a zip-top bag with a corner snipped off for piping.
- Assemble the Mini Cakes: Remove the cupcake wrappers carefully. Using a serrated knife, cut the top off each cupcake and reserve for another use. Then slice each cupcake horizontally into three thin layers. Pipe frosting between each layer to build a three-tiered mini cake, finishing with frosting on the top layer.
- Garnish: Decorate the tops of assembled mini cakes with cake crumbs saved from the tops or with red sprinkles for a festive look.
Notes
- You can save the trimmed cupcake tops for cake pops, snacking, or adding texture as garnish.
- Ensure all frosting ingredients are softened to room temperature for a smooth mixture.
- Use a serrated knife to cut cupcakes cleanly and prevent crumbling.
- If you don’t have a piping tip, simply use a zip bag with a small corner cut for frosting application.
- Store assembled mini cakes in an airtight container in the refrigerator for up to 3 days.
