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Red Velvet Cupcakes – der amerikanische Klassiker in Mini-Variante

Red velvet cupcakes

These sweet red velvet cupcakes are made with a fluffy, moist sponge with kefir and creamy, fluffy cream cheese frosting. They not only taste incredibly delicious, but also look magically pretty with their red muffins and the white cream frosting on top. This makes these mini cakes perfect for a special occasion. What's more, you can make them yourself quickly and easily with ordinary ingredients using this recipe.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 16 pieces


  • muffin tin
  • piping bag with star nozzle


for the dough

  • 180 g kefir (room warm)
  • 120 ml vegetable oil (neutral in taste)
  • 180 g sugar
  • 2 eggs (room warm)
  • 220 g flour
  • 10 g cocoa powder
  • 8 g vanilla sugar
  • 5 g baking powder
  • 5 g baking soda (sodium bicarbonate)
  • food coloring red
  • possibly butter to grease the muffin tin
  • possibly flour for dusting the muffin tin

for the frosting

  • 390 g cream cheese (cold)
  • 130 g butter (room warm)
  • 130 g powdered sugar


  • Grease the muffin tin with butter and dust with flour, tapping off the excess flour. Or line them with paper muffin cups.

Making the dough

  • Beat eggs, sugar and vanilla sugar until fluffy and light.
  • Add red food coloring and mix briefly until evenly distributed.
  • Put kefir in a tall container, dissolve baking soda in it and wait briefly until the chemical reaction is through.
  • Add kefir with baking soda and vegetable oil to the red egg-sugar mixture and mix until homogeneous.
  • Mix flour with cocoa powder and baking powder and add it to the liquid kefir mixture to make a thick batter.
  • Fill the muffin tins about 2/3 full with the batter, bake the muffins in a preheated oven at 180 °C top and bottom heat for about 20 minutes and let them cool down.

Making the frosting

  • Beat softened butter and powdered sugar until fluffy and creamy.
  • Add cream cheese and whip briefly to a homogeneous cream.
  • Fill the frosting into the piping bag with the star nozzle and pipe cream toppings onto the muffins.


  • Kefir for the batter needs to be room warm. You can substitute buttermilk for kefir.
  • You can adjust the amount of sugar for the batter and for the frosting according to your taste.
  • Do not mix the dough too long. Once it has a homogeneous consistency, it is ready.
  • Do not bake the muffins longer than necessary so they taste moist and not dry. Use a wooden skewer to check if they are done baking.
  • Be sure to let the muffins cool thoroughly before piping the frosting on top or it will melt.
  • The time to cool the muffins is not included in the preparation time.
  • Note the detailed tips and tricks for making the red velvet cupcakes at the top of the post.