Mini-Red Velvet Cupcakes Filled With Cinnamon Vanilla Cream Cheese Frosting

  1. For the cupcakes:
  2. 1.treheat oven to 350F
  3. 2.tn a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combined. Set aside.
  4. 3.tream butter and sugar until combined and fluffy.
  5. 4.tour in eggs and mix until fully combined.
  6. 5.tdd food coloring, vanilla extract, almond extract, sour cream and milk. Mix until completely combined.
  7. 6.tnip off the corner tip of the Ziploc bag and slowly pour the dry ingredients into butter and sugar mixture. Mix until fully combined.
  8. 7.tcoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
  9. 8.take for 10-11 minutes. Remove and let cool completely.
  10. 9.tnce cooled carefully (using a knife) cut a small slit into the center of each cupcake.
  11. 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.
  12. 11.tnsert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
  13. 12.tontinue to frost tops of each cupcake.
  14. 13.tut in fridge for a few hours then enjoy.
  15. Cinnamon Vanilla Cream Cheese Frosting
  16. 1.tream butter and cream cheese until smooth.
  17. 2.tdd vanilla, almond extract, and cinnamon until fully combined.
  18. 3.tradually mix in powdered sugar until completely smooth.

flour, salt, cinnamon, cocoa, baking soda, butter, sugar, eggs, red, vanilla, almond extract, sour cream, milk, ubc, cream cheese, vanilla, almond extract, cinnamon, sugar

Taken from tastykitchen.com/recipes/desserts/mini-red-velvet-cupcakes-filled-with-cinnamon-vanilla-cream-cheese-frosting/ (may not work)

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