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!