Small Batch Red Velvet Cupcakes

This post may contain affiliate links. Please read my disclosure policy.

These Small Batch Red Velvet Cupcakes are moist, fluffy and most importantly covered in a generous swirl of cream cheese frosting!

Small Batch Red Velvet Cupcakes with cream cheese frosting

These Small Batch Red Velvet Cupcakes are perfect for Valentine’s Day, a small group gathering or whenever you’re craving red velvet but can’t justify making an entire cake or a whole batch of cupcakes! This recipe comes together in just 30 minutes and yields six perfectly moist and fluffy cupcakes along with a small batch of cream cheese frosting to pile on top of them. If you’re craving more red velvet try my Red Velvet Cookies with Cream Cheese Frosting!

What is Red Velvet?

Contrary to popular belief, red velvet is not just chocolate cake dyed red. The three ingredients that create red velvet’s distinct flavor are buttermilk, white vinegar and a little bit of cocoa powder!

Ingredient Breakdown

All-purpose flour – this gives the cupcakes structure.

Baking soda – works with the white vinegar to help the cupcakes rise.

Vegetable oil – adds moisture and tenderizes cupcakes.

Granulated sugar – provides sweetness and texture.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Cocoa powder, buttermilk and white vinegar – gives the cupcakes their red velvet flavor.

Small Batch Red Velvet Cupcakes with cream cheese frosting

How To Make Small Batch Red Velvet Cupcakes

1. Make the Red Velvet Cupcakes: in a small bowl combine the all-purpose flour, cocoa powder, granulated sugar, baking soda and salt. Set aside.

2. In a small bowl whisk the buttermilk, vegetable oil, egg, white vinegar, vanilla extract and red food coloring to desired shade.

3. Pour the wet ingredients into the dry ingredients then fold until just combined. Evenly divide the cupcake batter between 6 cupcake liners then bake at 350°F for 15 minutes or until a toothpick comes out clean.

4. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cupcakes as desired. Store frosted Small Batch Red Velvet Cupcakes in an airtight container for up to 5 days in the fridge and unfrosted Small Batch Red Velvet Cupcakes in an airtight container for up to 4 days at room temperature.

Pro Tips For Small Batch Red Velvet Cupcakes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does.
  • Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy!
  • Do not over mix the cream cheese frosting otherwise it will begin to break down and become runny.
  • Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the cream cheese frosting will melt and slide off.

My Favorite Cupcake Tools

More small Batch Recipes You’ll Love

Red Velvet Cupcake with cream cheese frosting cut in half

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Small Batch Red Velvet Cupcakes

Maria Azzarelli
These Small Batch Red Velvet Cupcakes are moist, fluffy and most importantly covered in a generous swirl of cream cheese frosting!
5 from 2 votes
Save To Inbox Recipe Card Form

✉ Want to save this recipe?

Enter your email and I’ll send it straight to your inbox! As a bonus, you’ll receive new recipes ideas weekly. ♥︎

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes
Calories 401 kcal

Equipment

  • Cupcake pan
  • Stand mixer or hand mixer

Ingredients
  

Red Velvet Cupcakes

  • 60 g (1/2 cup) all-purpose flour
  • 50 g (1/4 cup) granulated sugar
  • 1 tbsp cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 60 g (1/4 cup) buttermilk
  • 60 g (1/4 cup) vegetable oil
  • 1 egg
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • red food coloring

Cream Cheese Frosting

  • 56 g (4 tbsps) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 210 g (1 3/4 cups) confectioners' sugar
  • 1 tsp vanilla extract
  • salt, to taste

Instructions
 

Red Velvet Cupcakes

  • Preheat the oven to 350°F and line a cupcake pan with six paper liners.
  • In a small bowl combine the all-purpose flour, cocoa powder, granulated sugar, baking soda and salt. Set aside.
  • In a small bowl whisk the buttermilk, vegetable oil, egg, white vinegar, vanilla extract and red food coloring to desired shade.
  • Pour the wet ingredients into the dry ingredients then fold until just combined. Evenly divide the cupcake batter between 6 cupcake liners then bake for 15 minutes or until a toothpick comes out clean.

Cream Cheese Frosting

  • Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cupcakes as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store frosted Small Batch Red Velvet Cupcakes in an airtight container for up to 5 days in the fridge and unfrosted Small Batch Red Velvet Cupcakes in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 401kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 51mgSodium: 344mgPotassium: 104mgFiber: 1gSugar: 44gVitamin A: 300IUCalcium: 87mgIron: 1mg
Tried this recipe?Leave a comment below & tag @myhappybakes on social!

Similar Posts

One Comment

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating