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.
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!