Go Back
Print Recipe

Small Batch Red Velvet Cupcakes

These small batch red velvet cupcakes are soft, lightly chocolaty, and topped with creamy frosting, making them a perfect cozy treat without a mountain of leftovers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cream Cheese Frosting, Dessert for Two, Easy Cupcakes, Red Velvet Cupcakes, Small Batch Baking
Servings: 6 cupcakes
Calories: 200kcal

Ingredients

For the cupcakes

  • 1 cup All-purpose flour
  • 1 tbsp Unsweetened cocoa powder 1 to 1.5 tablespoons keeps the flavor light
  • 1 cup Granulated sugar
  • 1/2 cup Buttermilk Can substitute with whole milk plus a teaspoon of vinegar or lemon juice
  • 1 tbsp Vegetable oil
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Baking soda Use fresh to ensure proper rise
  • 1/4 tsp Vinegar
  • 1 tbsp Red gel food color For a vivid color

For the cream cheese buttercream

  • 1/4 cup Brick-style cream cheese Not spreadable tub kind
  • 1/4 cup Unsalted butter Softened
  • 1/2 cup Powdered sugar Sifted to avoid lumps
  • a pinch Salt To balance sweetness

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, mix together the flour, cocoa powder, and baking soda.
  • In a large bowl, beat together the sugar, buttermilk, oil, egg, vanilla extract, vinegar, and red food coloring until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fill each cupcake liner about two-thirds full with batter.

Baking

  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Making the Frosting

  • In a medium bowl, beat the cream cheese and butter together until fluffy.
  • Gradually add the powdered sugar and a pinch of salt, beating until smooth.
  • If the frosting is too loose, add a spoon or two of powdered sugar to thicken.

Assembly

  • Once cupcakes are completely cool, frost them with the cream cheese buttercream.
  • Decorate as desired with chocolate chips, cocoa dusting, or berries.

Notes

Store unfrosted cupcakes at room temperature for up to two days. Frosted cupcakes should be stored in the fridge after two hours.