One Bowl Mini Red Velvet Cupcakes with Whipped Vanilla Frosting

My regular, go-to, red velvet cupcake recipe requires the use of 5 different bowls (no lie), so I was beyond excited to try a recipe that uses only ONE BOWL!

Instead of the same old red velvet cupcakes, I felt like changing things up a bit this time.  Rather than regular cream cheese frosting, I went with my favorite whipped vanilla frosting.  This frosting is the lightest frosting I have ever eaten, similar to whipping cream, but it holds its shape very very well and it is extremely easy to work with.  It's the same frosting I used in these Oatmeal Cream Pies and the same type I used in this Eggnog Frosting.  

I thought these cupcakes turned out super yummy.  The cake itself reminded me of the flavor and texture of a box mix, which I think a lot of people will love!  The whipped frosting was awesome, as always, but since it takes a bit of planning, you could always use regular cream cheese frosting.  

One Bowl Mini Red Velvet Cupcakes

adapted from: Boastful Baker

(Printable Recipe) or (Printable with Picture)

1/2 c. buttermilk

3/4 c. vegetable oil

1 egg

1/2 tsp. white vinegar

3 tsp. red food coloring

1 tsp. vanilla

1 1/4 c. all-purpose flour

3/4 c. sugar

1/2 tsp. baking soda

3 tsp. cocoa powder

1/2 batch Whipped Vanilla Frosting

  or you could always use cream cheese frosting

Preheat oven to 350 degrees.  Combine the buttermilk, vegetable oil, egg, vinegar, food coloring and vanilla.  Beat for two minutes.  Add the flour, sugar, baking soda and cocoa and beat two more minutes.  Divide batter between mini muffin tins that have been lined with paper liners and sprayed lightly with cooking spray (about 1 Tablespoon batter per cupcake).  Bake 10-11 minutes or until a toothpick comes out clean.  Yield: 40 mini cupcakes.  Cool completely and top with frosting.  

Jenn's Notes: No notes today.  These are awesome.