Small Batch Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These small batch red velvet cupcakes are perfect when you want a sweet treat without making a large dozen. Moist, tender, and topped with classic cream cheese frosting, they’re just the right size for a cozy dessert.

Ingredients

• 2/3 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup buttermilk
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 1 teaspoon red food coloring
• 1 egg
• 4 oz cream cheese (softened)
• 3 tablespoons unsalted butter (softened)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a separate bowl, beat the sugar, buttermilk, oil, vanilla extract, white vinegar, red food coloring, and egg until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined to keep the cupcakes tender.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 14 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
7. Step 7: For the frosting, beat the softened cream cheese and butter in a medium bowl until smooth and creamy.
8. Step 8: Add the powdered sugar, vanilla extract, and a pinch of salt, then whip until light and fluffy.
9. Step 9: Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Use a star tip for a decorative finish, and add sprinkles if desired.

Tips & Variations

• Use neutral oil like canola or vegetable oil for a moist texture without impacting flavor.
• If you prefer a milder red color, adjust the food coloring to your liking or try natural alternatives like beet juice.
• For a richer flavor, use homemade buttermilk or add a teaspoon of espresso powder to the batter.
• Try piping the frosting with different tips for unique cupcake decorations.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover frosting can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without buttermilk?

Yes, you can substitute buttermilk by combining 1/4 cup milk with 1/2 teaspoon lemon juice or white vinegar. Let it sit for a few minutes before using to mimic buttermilk’s acidity.

How do I prevent the cupcakes from drying out?

Be careful not to overmix the batter and avoid overbaking. Also, storing the cupcakes in an airtight container helps maintain moisture.

Small Batch Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 62 reviews

These small batch Red Velvet cupcakes are perfectly moist and tender, baked with classic red velvet flavors including cocoa, vanilla, and a hint of vinegar. Topped with a smooth and creamy homemade cream cheese frosting, these cupcakes are ideal for a quick treat or a small celebration. The recipe makes 6 cupcakes, making it perfect for when you want a smaller portion without compromising on flavor.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 6 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 2/3 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup buttermilk
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 1 teaspoon red food coloring
• 1 egg

Cream Cheese Frosting

• 4 oz cream cheese (softened)
• 3 tablespoons unsalted butter (softened)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside to combine the leavening agents evenly with the flour and cocoa.
3. Combine wet ingredients: In a separate bowl, beat together the granulated sugar, buttermilk, neutral oil, vanilla extract, white vinegar, red food coloring, and the egg until all ingredients are well combined to create a smooth wet batter.
4. Combine dry and wet ingredients: Pour the wet ingredient mixture over the dry ingredients and gently mix until just combined. Avoid overmixing to maintain cupcake tenderness.
5. Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 14 minutes or until a toothpick inserted into the center comes out clean.
6. Cool cupcakes: Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make cream cheese frosting: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
8. Add powdered sugar and flavoring: Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture and whip until the frosting is light and fluffy.
9. Frost cupcakes: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting using a star tip or your preferred method. Add sprinkles if desired and serve.

Notes

• Do not overmix the batter to keep cupcakes tender and moist.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Use neutral oil like vegetable or canola oil for best flavor.
• Red food coloring intensity can be adjusted for your preferred shade of red velvet.
• For a dairy-free option, substitute cream cheese and butter with vegan alternatives.

Keywords: Red Velvet Cupcakes, small batch cupcakes, cream cheese frosting, easy cupcake recipe, homemade cupcakes