Small Batch Red Velvet Cupcakes Recipe

Introduction

These small batch red velvet cupcakes are perfect when you want a sweet treat without making a large quantity. Soft, moist, and topped with creamy cream cheese frosting, they are a classic favorite in a manageable size.

Ingredients

• 100 grams all purpose flour
• 100 grams granulated sugar
• 15 grams cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 75 grams buttermilk (room temperature)
• 60 grams sour cream (room temperature)
• 62 grams neutral oil
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1/2 tsp red gel food coloring
• 56 grams unsalted butter (softened)
• 113 grams full fat cream cheese (room temperature)
• 240 grams powdered sugar
• 1/2 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line 6 to 8 cups of a 12-cup cupcake pan with cupcake liners and set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
3. Step 3: In a separate bowl, whisk the buttermilk, sour cream, oil, egg, and vanilla extract together. Stir in the red gel food coloring until evenly mixed.
4. Step 4: Slowly pour the wet ingredients into the dry ingredients while gently stirring. Whisk until the batter is smooth with no lumps.
5. Step 5: Divide the batter evenly among the prepared liners, filling each about two-thirds full.
6. Step 6: Bake for 15 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Step 7: Remove the cupcakes from the oven and let them cool in the pan for 5 to 10 minutes. Transfer to a wire rack to cool completely before frosting.
8. Step 8: For the frosting, beat the softened butter and cream cheese together on medium-high speed until smooth and fluffy.
9. Step 9: Gradually add the powdered sugar in two additions, beating on low speed after each to combine well.
10. Step 10: Mix in the vanilla extract on low speed, then increase to medium and beat until the frosting is light and fluffy.
11. Step 11: Prepare a piping bag with a large star tip, fill with the cream cheese frosting, and pipe onto each cooled cupcake.
12. Step 12: Serve and enjoy your delicious small batch red velvet cupcakes!

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and fluffy cupcakes.
• If you don’t have buttermilk, make a substitute by mixing 75 grams of milk with 1 teaspoon of lemon juice or vinegar and letting it sit for 5 minutes.
• Adjust the red gel food coloring amount to achieve your preferred shade of red.
• For a different frosting flavor, try mascarpone cheese or whipped cream cheese frosting instead of the classic buttercream.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cupcakes for up to 1 month; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

Yes, regular cocoa powder works fine, but it will give a slightly different flavor and color. Dutch-processed cocoa tends to be milder and darker.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche for similar moisture and tang.

Small Batch Red Velvet Cupcakes Recipe

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4.9 from 637 reviews

These Small Batch Red Velvet Cupcakes are perfect for when you want a delicious treat without making a large batch. Featuring a tender and moist red velvet cupcake base topped with a luscious cream cheese frosting, this recipe yields 6 to 8 cupcakes—ideal for small gatherings or personal indulgence. The cupcakes are baked to perfection at 350°F and decorated with a classic cream cheese buttercream that’s smooth, fluffy, and rich.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 100 grams all purpose flour
• 100 grams granulated sugar
• 15 grams cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 75 grams buttermilk (room temperature)
• 60 grams sour cream (room temperature)
• 62 grams neutral oil
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1/2 tsp red gel food coloring

Cream Cheese Frosting

• 56 grams unsalted butter (softened)
• 113 grams full fat cream cheese (room temperature)
• 240 grams powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with 6 to 8 cupcake liners and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, sour cream, neutral oil, egg, and vanilla extract until smooth. Stir in the red gel food coloring thoroughly to achieve a vibrant red hue.
4. Combine Wet and Dry: Slowly pour the wet ingredient mixture into the dry ingredients, gently stirring to combine. Whisk until smooth and free of lumps, creating a uniform batter.
5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow space for rising during baking.
6. Bake: Place the cupcake pan in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
7. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 to 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
8. Prepare Frosting: Using a stand mixer or hand mixer, beat the softened unsalted butter and cream cheese together on medium-high speed until the mixture is smooth and fluffy, about 2 to 3 minutes.
9. Add Powdered Sugar: Gradually add the powdered sugar in two additions, beating on low speed after each addition to prevent sugar from flying out. Once fully incorporated, increase mixer speed to medium.
10. Add Vanilla: Mix in the vanilla extract on low speed, then increase the speed to medium and beat until the frosting is light, fluffy, and well combined.
11. Decorate: Fit a piping bag with a large star tip and fill it with the cream cheese frosting. Pipe the frosting onto each cooled cupcake in decorative swirls or desired patterns.
12. Serve and Enjoy: Serve the beautifully frosted red velvet cupcakes immediately or store in the refrigerator until ready to enjoy.

Notes

• Ensure all wet ingredients like buttermilk, sour cream, and egg are at room temperature to help achieve a tender cupcake texture.
• If red gel food coloring is unavailable, you can use liquid food coloring, but gel provides a more vibrant color without adding extra liquid.
• Do not overmix the batter; mix just until combined to keep cupcakes soft and fluffy.
• Allow cupcakes to cool completely before frosting to prevent melting the cream cheese frosting.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Keywords: red velvet cupcakes, small batch cupcakes, cream cheese frosting, moist cupcakes, easy cupcake recipe