Description
These Red Velvet Cookie Cups are soft, chewy, and perfectly shaped to hold a generous swirl of creamy, tangy cream cheese frosting. The perfect treat for Valentine’s Day or any special occasion!
Ingredients
Scale
For the Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 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
For the 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 the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with cupcake liners.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and red food coloring, and mix until combined. Add the buttermilk and vinegar, then gradually add the dry ingredients, mixing until just combined.
- Shape the Cookie Cups: Scoop about 1 tablespoon of cookie dough into each muffin cup, pressing the dough down gently. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the cookies to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy and creamy, about 3-4 minutes.
- Assemble the Cookie Cups: Once the cookie cups have cooled completely, use a piping bag or a spoon to pipe or spread the cream cheese frosting onto each cookie cup. You can decorate with sprinkles or extra red velvet crumbs if desired.
- Serve and Enjoy: Serve immediately, or store the cookie cups in an airtight container in the refrigerator for up to 3 days.
Notes
- If you don’t have buttermilk, you can substitute with regular milk, or make a quick buttermilk substitute by adding 1 tsp of vinegar to 2 tbsp of milk.
- For an extra special touch, drizzle with a little melted white chocolate or garnish with a few fresh raspberries or heart-shaped sprinkles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 10g
- Sodium: 90 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg