There’s been a serious surge in the popularity of red velvet cake in recent years, but this crimson confection has actually been satisfying sweets lovers for decades. With a vibrant scarlet color and subtle chocolatey-vanilla flavor, red velvet cake has been a Southern soul food staple for over a century, was the signature dessert at NY’s Waldorf-Astoria in the 1920’s and even made its big screen debut in one of my favorite flicks, Steel Magnolias (the groom’s cake in the film was an armadillo-shaped red velvet)!

Now one of the hottest varieties around, the insanely delicious dessert can be seen flying out of bakeries from coast to coast (it’s the most popular flavor at NYC’s Magnolia) and has recently gone international—Parisian bakery, Cupcakes & Co., began offering a red velvet cupcake on their menu. Ooh la la!

A flavor that truly makes me weak in the knees, red velvet is one that I will find any excuse to bake. For a friend’s recent holiday party, I made mini cupcakes and sprinkled some spice into the cream cheese icing for a fun and festive twist—a swirl of nutmeg & cinnamon created a very merry topper.

Red Velvet Mini Cupcake Recipe (makes about 48 miniature cupcakes)

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