These easy small-batch red velvet cupcakes are moist and tender with the perfect red velvet flavor and swirls of cream cheese frosting. The recipe makes just 6 cupcakes and is so simple to make. Perfect for when you don't want leftovers!
Course Dessert
Cuisine American
Keyword Half-Batch Red Velvet Cupcakes, Small-Batch Red Velvet Cupcakes
2tablespoonsvegetable oil (30 ml) canola works too
2tablespoonsunsalted butter (28 grams) melted
1largeegg
1 teaspoonvanilla extract
¼cupbuttermilk (60 ml) or substitute with ¼ cup milk and ½ teaspoon fresh lemon juice
2teaspoonsred food coloringfeel free to use a little less if you prefer
½teaspoondistilled vinegarwhite vinegar works too
Cream Cheese Frosting
⅓cupunsalted butter (75 grams) softened
¼cupfull-fat cream cheese (56 grams) brick style, cut into chunks
1 - 1 ½cuppowdered sugar (110 - 165 grams)
½teaspoonvanilla extract
⅛ teaspoonsalt
Instructions
Red Velvet Cupcakes
Preheat the oven to 350F (180C). Line a muffin tin with 6-7 muffin papers using the middle 6 cavities of the muffin tin.
In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt. If the cocoa has lumps, sift it into the bowl.
In a separate bowl, whisk together the oil, melted butter, egg, vanilla extract, buttermilk, red food coloring and vinegar.
Make a well in the middle of dry ingredients. Then pour the wet ingredients into the well.
Whisk together until smooth and lump free. Stop whisking as soon as the batter is smooth.
Spoon the batter into the lined muffin tin, filling each about ⅔ to ¾ full. You should end up with 6-7 in total.
Bake in the preheated oven for 15-17 minutes, or until an inserted toothpick comes out clean.
Cool in the pan for at least 10 minutes, then continue to cool the cupcakes on a cooling rack.
Cream Cheese Frosting
Beat the butter until smooth. Then mix in the cream cheese.
Turn off the mixer and add in ½ cup powdered sugar, the vanilla and salt. Starting with the mixer on a low speed, beat in the ingredients.
Mix in a little more powdered sugar until the desired sweetness is reached.
Frost the cooled cupcakes - I used a piping bag and 1M tip, or a knife works too.
Notes
Buttermilk: If you don't have any on hand, add 1 /2 teaspoon of freshly squeezed lemon juice to ¼ cup milk. Whisk together before using.
Food Coloring: I used liquid red food coloring. Gel works too. Feel free to use a little less for a less vibrant red color, or a little more for a strong red color.
Storage: Store cupcakes in an airtight container at room temperature for up to 24 hours, then store in the fridge for up to 3 days.
Nutrition: Details provided are based on 1 cupcake with frosting, assuming the recipe yields 6 equal-sized cupcakes and all the frosting is used.