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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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Prep Time 35 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 19 minutes
Course Dessert
Cuisine American
Servings 6 Cupcakes
Calories 464 kcal

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!

Nutrition

Calories: 464kcalCarbohydrates: 41gProtein: 6gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 402mgPotassium: 112mgFiber: 1gSugar: 28gVitamin A: 798IUCalcium: 56mgIron: 1mg
Keyword cream cheese frosting, cupcakes, Red Velvet, small batch
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