Small Batch Red Velvet Cupcakes
Small Batch Red Velvet Cupcakes- The perfect batch that makes 6 beautiful red velvet cupcakes. Packed full of flavor, moisture and topped with a tangy cream cheese frosting that's perfect for Valentine's Day.
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Red velvet cupcakes are velvety, rich, and slightly tangy with a cream cheese frosting. In my opinion, red velvet just isn’t right without it. I love red velvet in every form red velvet brownie, Red Velvet Oreo cake (oh so dreamy), and even cookies for two. These cupcakes hit that same indulgent craving without making a full batch.
Why You'll love these small batch red velvet cupcakes:
- Perfect for small cravings: Makes just 6 cupcakes, no more and no less! Perfect for a small gathering. Looking for more small batch recipes? You'll love my small batch chocolate cupcakes.
- Rich and flavorful: I use 2 tablespoons of cocoa powder, which is more than most recipes, for a deeper chocolate flavor
- Easy: No stand mixer is required. A hand mixer works better in smaller batched recipes.
Small Batch Red Velvet Cupcakes Ingredients
- Flour: Use cake flour, not all-purpose flour. It gives the cupcakes a lighter, softer texture.
- Cocoa Powder: Dutch-processed cocoa powder works best here for a richer cocoa flavor. But feel free to use natural cocoa if that's what you have on hand. There will be a more subtle chocolate flavor, and the color will be a brighter red color.
- Baking Soda: A leavening agent that helps the cupcakes rise and stay tender.
- Salt: I use sea salt, is using table salt use about half of what the recipe calls for.
- Buttermilk: Don’t skip it. Always use full fat for the best flavor and texture. You can also make your own buttermilk with 1 cup of whole milk and 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
- Vinegar: White vinegar or apple cider vinegar both works. This creates a chemical reaction with the cocoa powder and enhances the classic red velvet color. It’s essential for red velvet cupcakes.
- Butter: Use unsalted butter. If you use salted butter, omit the added salt.
- Oil: Vegetable oil or another neutral oil like canola oil keeps the cupcakes moist, without altering the flavor.
- Sugar: White granulated sugar only, substitutions will change the flavor and texture.
- Egg: Use large eggs. All my recipes are tested this way.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Red Food Coloring: I use gel food coloring, but feel free to use liquid, you may need to add more than what the recipe calls for if using liquid.
Fully listed and measured ingredients are on the recipe card below. For best results don't substitute or alter the ingredients.
Let's Make Small Batch Red Velvet Cupcakes:
Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
Mix the wet ingredients.
In a large bowl, whisk together the sugar, egg, oil, melted butter, buttermilk, vinegar, vanilla extract, and red food coloring until fully combined.
Mix the dry ingredients.
In a separate bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
Combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Bake.
Divide the cupcake batter evenly between the 6 cupcake liners. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
Cool.
Let the cupcakes cool completely on a wire rack while you prepare the frosting.
Cream Cheese Frosting:
Add the room temperature cream cheese and unsalted butter to your mixing bowl and mix on low speed for 1 minute. Scrape down the sides and bottom.
Next, add the powdered sugar and vanilla extract. Mix on medium speed for about 2 minutes, until smooth and creamy.
Transfer the frosting to a piping bag fitted with your favorite piping tip (optional). Pipe frosting onto cooled cupcakes and enjoy. This cream cheese frosting makes just enough to pipe on all 6 red velvet cupcakes.
Storage:
Place any leftover piped red velvet cupcakes in an airtight container and place in the refrigerator for up to 3 days. Place any unfrosted cupcakes in an airtight container on the counter.
Jen's Small Batch Red Velvet Cupcakes Tips:
- Use Room temperature ingredients: Take out your cold ingredients at least 30 minutes before baking. This step ensures that the batter will be thoroughly mixed without lumps. I like to place my eggs in a cup of warm water and it helps warm up the egg a bit faster.
- Kitchen scale: I can't say this enough, use a scale for accuracy. They way you measure your flour is not the same way I measure mine.
- Don't overmix: Once the dry ingredients and the wet ingredients touch you want to mix it as less as possible. Over mixing creates gluten and you don't want a tough overmixed cupcake.
- Know your oven: My oven is not the same as yours. I don't have a fancy oven, but my oven is brand new and as soon as I put something in my oven the temperature drops. So I increase the temperature just by 5 degrees higher and then what recipes call for and it works for me. I recommended checking your cupcakes at 12 minutes and added time as needed. I would also recommend getting an oven thermometer if you have an older oven.
Frequently asked Questions
Can I use beet juice instead of food coloring?
I have never tried; it may alter with the texture of the cupcake because you're adding more liquid to the batter. For best results I would search online for another recipe.
Can i double this red velvet cupcake recipe to make 12 cupcakes?
Yes! Double the frosting too!
How can I make these into mini cupcakes?
You should get about 12 mini cupcakes or if not more. They should bake for 8 to 10 minutes.
Can I use all-purpose flour instead of cake flour?
Yes, the texture will be less fluffy but will still taste great.
Small Batch Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- ¾ cup Cake Flour
- 2 tablespoon Dutch Process Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Buttermilk
- ½ teaspoon Vinegar
- 2 tablespoon Unsalted Butter melted
- ¼ cup Vegetable Oil
- ½ teaspoon Red Gel Food Coloring
- ½ cup Sugar
- 1 large Egg
Cream Cheese Buttercream
- 6 ounces Cream Cheese room temperature
- 4 tablespoon Unsalted Butter room temperature
- ½ teaspoon Vanilla Extract
- ½ cup Powdered Sugar
- Pinch Salt
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
- In a large bowl, whisk together the sugar, egg, oil, melted butter, buttermilk, vinegar, vanilla extract, and red food coloring until fully combined.
- In a separate bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Divide the cupcake batter evenly between the 6 cupcake liners. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack while you prepare the frosting.
Cream Cheese Frosting
- Add the room-temperature cream cheese to your mixing bowl and mix on low speed for 1 minute. Scrape down the sides and bottom.
- Add the room-temperature unsalted butter and cream butter and cream cheese on low for another minute. Scrape again, then mix for one more minute.
- Add the powdered sugar and vanilla extract. Mix on medium speed for about 2 minutes, until smooth and creamy.
- Transfer the frosting to a piping bag fitted with your favorite piping tip (optional). Pipe frosting onto cooled cupcakes and enjoy!
