RedChileVelvetCupcakes1 e1567878692665

Red Chile Velvet Cupcakes

These Red Chile Velvet Cupcakes are New Mexican at their heart. The New Mexico-grown red chile puree gives a slight kick to these delicious cupcakes.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 48 mini cupcakes
Calories 50 kcal


Red Velvet Mini Cupcakes

  • 1 cup all-purpose flour
  • 1 Tbsp. all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 5 Tbsp. unsalted butter
  • 6 Tbsp. BUENO® Mild Red Chile puree
  • 1 cup brown sugar packed
  • 1/3 cup cream cheese
  • 1 tsp. vanilla extract

Red Chile-Cream Cheese Frosting

  • 1 cup cream cheese
  • 2 Tbsp. BUENO® Red Chile Puree cooked to 165°
  • 3 Tbsp. white sugar


  • Preheat oven to 350°.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
    1 cup all-purpose flour, 1 Tbsp. all-purpose flour, ¼ tsp. baking soda, ¼ tsp. salt
  • Melt butter in a large saucepan over medium heat. Remove from heat; stir in red chile puree and sugars. Add cream cheese and vanilla, stirring to combine.
    5 Tbsp. unsalted butter, 6 Tbsp. BUENO® Mild Red Chile puree, 1 cup brown sugar, 1/3 cup cream cheese, 1 tsp. vanilla extract, 1 cup cream cheese, 3 Tbsp. white sugar, 2 Tbsp. BUENO® Red Chile Puree
  • Add flour mixture, stirring until moist.
  • Drop 1 heaping teaspoon into mini cupcake cups.
  • Bake at 350° for 10 to 15 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.
  • Remove cupcakes from pans; cool on wire racks.
  • Combine frosting ingredients and stir until smooth. Pipe frosting onto each cupcake and enjoy!


Calories: 50kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.1gCholesterol: 4mgSodium: 99mgPotassium: 27mgFiber: 0.2gSugar: 5gVitamin A: 42IUCalcium: 27mgIron: 0.2mg
Tried this recipe?Let us know how it was!