Mini Red Velvet Cupcakes with Homemade Cream Cheese Frosting

This past weekend I made some cupcakes for Mother's Day and a picnic for my husband's work. I still had plenty left over afterward. I may have eaten more than my fair share but hey they're mini so that's mini calories, right?

Cupcakes

Duncan Hines Red Velvet Cake mix

Water

Eggs

Oil

For mini cupcakes mix together recipe as it says on the box. Bake for 10-13 minutes at 400 degrees. Recipe makes 6 dozen mini cupcakes. To help with pouring the cupcakes I put the mix in a measuring cup with a pour spout.

Homemade Cream Cheese Frosting

 (source here)

8 oz. cream cheese (softened)

1 stick butter (softened)

1 Tbsp vanilla (I would use clear vanilla for this)

3-4 cups powdered sugar

Beat cream cheese until smooth in a medium bowl. Add butter until fluffy. Add vanilla then add powdered sugar 1/4 cup at a time.

The cupcakes cool quickly after they are taken out of the tin. I took mine out with a spoon so I didn't burn my fingers. When they are cool pipe on swirl of frosting. I used a plastic baggie with the corner snipped off because I didn't have any pastry bags. I started making the frosting as the last batch went in the oven and it was perfect timing.

They were delicious and I plan on making them again!