Small Batch Red Velvet Cupcakes Recipe
Introduction
These small batch red velvet cupcakes are perfect when you want just a handful of delicious treats without leftover batter. Moist, tender, and topped with creamy homemade cream cheese frosting, they’re sure to satisfy your sweet tooth in no time.
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
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
- Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 3: In a separate bowl, beat together the sugar, buttermilk, oil, vanilla extract, white vinegar, red food coloring, and egg until well combined.
- Step 4: Pour the wet ingredients over the dry ingredients and mix gently until just combined; avoid overmixing to keep cupcakes tender.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 6: Bake for 14 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Step 8: For the frosting, beat together the softened cream cheese and butter until smooth and creamy.
- Step 9: Add the powdered sugar, vanilla extract, and a pinch of salt, then whip until light and fluffy.
- Step 10: Once the cupcakes have cooled completely, frost them with the cream cheese frosting. Add sprinkles if desired and enjoy!
Tips & Variations
- Use buttermilk or make your own by adding 1 tablespoon lemon juice or vinegar to 1/4 cup milk and letting it sit for 5 minutes.
- For a richer flavor, substitute half the oil with melted butter.
- Add a teaspoon of espresso powder to the batter to enhance the cocoa flavor without adding coffee taste.
- If you don’t have red food coloring, the cupcakes will still be tasty but without the classic red hue.
- Experiment with cream cheese frosting by adding a touch of lemon zest for a fresh twist.
Storage
Store the frosted 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. You can freeze unfrosted cupcakes for up to 2 months; thaw fully then frost before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without cream cheese frosting?
Yes, you can use a simple vanilla buttercream or even a dusting of powdered sugar if you prefer. The cupcakes are moist and flavorful on their own.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, they are ready. Avoid overbaking for the most tender texture.
PrintSmall Batch Red Velvet Cupcakes Recipe
These small batch Red Velvet cupcakes are a perfect treat when you want just a few delightful desserts. Featuring a tender, cocoa-flavored cupcake with a hint of tanginess from buttermilk and vinegar, and topped with a smooth, creamy homemade cream cheese frosting, these cupcakes are perfect for any occasion or a cozy at-home indulgence.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a separate bowl, beat together the sugar, buttermilk, oil, vanilla extract, white vinegar, and egg until everything is well combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Gently mix until just combined – be careful not to overmix to maintain a tender cupcake texture.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes 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 tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Add Remaining Frosting Ingredients: Add the powdered sugar, vanilla extract, and a pinch of salt to the bowl. Whip the mixture until it becomes light, fluffy, and easy to spread.
- Frost and Decorate: Once the cupcakes are completely cooled, frost them with the cream cheese frosting. For a professional look, use a star tip. Optionally, add sprinkles to decorate. Enjoy your delicious cupcakes!
Notes
- Be careful not to overmix the batter to keep the cupcakes tender.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1/4 cup milk and letting it sit for 5 minutes.
- Make sure cupcakes are completely cool before frosting, or the frosting may melt.
- Red food coloring amount can be adjusted depending on the desired intensity of the red color.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: Red Velvet Cupcakes, Small Batch Cupcakes, Cream Cheese Frosting, Easy Cupcakes, Classic Red Velvet
