Small Batch Red Velvet Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
