Description
Delicious Red Velvet Cookie Cups topped with creamy homemade cream cheese frosting. These bite-sized treats combine the classic red velvet flavor with the convenience of a cookie cup, perfect for parties or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 2 tbsp red food coloring
- 1/2 tsp white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes using a mixer or by hand.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until fully incorporated. Then add the buttermilk and vinegar and mix well.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Form Cookie Cups: Scoop about 1 tablespoon of cookie dough into each muffin cup. Press the dough down gently to form an even base.
- Bake: Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the centers comes out clean. Remove from oven and cool in the pan for 5 minutes.
- Cool Completely: Transfer cookie cups to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat the mixture until fluffy and creamy, about 3-4 minutes.
- Frost Cookie Cups: Using a piping bag or spoon, spread or pipe the cream cheese frosting onto each cooled cookie cup. Optionally, decorate with sprinkles or red velvet crumbs.
- Serve or Store: Serve the cookie cups immediately, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
Notes
- Make sure butter and cream cheese are softened to room temperature for smooth mixing.
- Press dough gently into muffin cups to form an even layer without overpacking.
- Cool cookie cups completely before frosting to prevent melting or sliding of frosting.
- Use mini muffin tins for perfectly sized cookie cups.
- Store leftovers in an airtight container refrigerated for up to 3 days.
