Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.
Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.