Small Batch Red Velvet Cupcakes

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These Small Batch Red Velvet Cupcakes are moist, fluffy and most importantly covered in a generous swirl of 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.

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

• Kitchen scale I love this scale, I’ve been using it for years!
• Stand Mixer
• 12-count cupcake pans
• Cupcake liners
• Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
• Mini offset spatula
• Piping tips and piping bags
• Red gel food coloring

More small Batch Recipes You’ll Love

• Small Batch Cheesecake
• Small Batch Chocolate Chip Cookies
• Small Batch Brownies
• Small Batch Cinnamon Rolls

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! 🙂