Mini Red Velvet Cupcakes with Italian Meringue Frosting

Mini Red Velvet Cupcakes with Italian Meringue Frosting

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"Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar."
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35 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.
  2. In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
  3. In another small bowl, whisk together buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour mixture and whisk until smooth and well-combined. Divide batter among prepared muffin cups.
  4. Bake in the preheated oven for about 15 minutes or until toothpick in centre comes out clean. Remove from pan and let cool completely on rack.
  5. Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.
  6. Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form. While beating, add the hot sugar syrup in a steady stream and beat for about 5 minutes or until glossy stiff peaks form. Beat in vanilla.
  7. Frost the cupcakes and sprinkle with gold flakes or sugar as desired.


  • Tips:
  • Once frosted, store cupcakes in the refrigerator for up to 2 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days or frozen in an airtight container for up to 2 weeks.
  • If you don't have buttermilk, sour milk easily to use as a substitute. For this recipe stir together 1/2 cup milk and 1 1/2 teaspoons lemon juice and let stand for a few minutes before using to thicken.


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I substituted butter for oil bcos ran out of butter, so it was a little dry. Though I wonder if it'd be moist with butter. I made 8 regular sized cupcakes with the recipe, which I followed most ...

Yes!! It's delish!!

This recipe is great. However, I had to add 1/2 cup more milk (or buttermilk) because the batter was too thick. I also made 12 regular sized cupcakes out of this recipe instead of mini cupcakes....

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