Small Batch Red Velvet Cupcakes with Cream Cheese Frosting Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make cream cheese frosting: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- 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.
- 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
