These Small Batch Red Velvet Cupcakes are perfect for when you’re craving something sweet but don’t want a whole lot. They are fluffy, rich, and have that lovely red color!
I love how quick and easy they are to whip up. Plus, just enough frosting to make every bite special. You won’t feel guilty about having a few extra! 😋
Key Ingredients & Substitutions
All-Purpose Flour: The base of these cupcakes. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It usually works well in sweet recipes.
Cocoa Powder: This adds a subtle chocolate flavor. Dutch-processed cocoa will give a richer taste, but unsweetened is just fine. If you’re out of cocoa, try using a bit of brown sugar for that molasses flavor.
Vegetable Oil: This keeps the cupcakes moist. You can substitute with melted coconut oil or melted unsalted butter, but the texture may differ slightly. Olive oil works too for a unique flavor!
Buttermilk: Essential for that light, tender crumb. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to sour.
Red Food Coloring: This gives that standout color. You can substitute it with beet juice for a more natural option, but keep in mind the color will be different.
How Do I Get Perfectly Moist Cupcakes?
Moist cupcakes are all about the right balance of ingredients and careful mixing. Here’s how to ensure you achieve that perfect texture:
- Use room temperature ingredients, especially the egg and buttermilk, for better emulsification.
- Be gentle when combining wet and dry ingredients to keep air bubbles intact. This will help with fluffiness!
- Do not overmix the batter. Mix just until you see no dry flour. Overmixing leads to tough cupcakes.
- Prevent overbaking by keeping an eye on your cupcakes. Start checking around the 18-minute mark—every oven is slightly different!
By paying attention to these key points, you’ll bake cupcakes that are not only pretty but also irresistibly moist and delicious! Enjoy your baking!
Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons (45 ml) vegetable oil
- 2 tablespoons (25 g) granulated sugar
- 1 large egg
- 1/4 cup (60 ml) buttermilk
- 1/2 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1/2 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 ounces (115 g) cream cheese, softened
- 2 tablespoons (30 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and around 20 minutes to bake. After baking, give your cupcakes about 30 minutes to cool down before frosting them. So, all in all, you’re looking at around 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
To start, preheat your oven to 350°F (177°C). While that’s heating up, line a muffin pan with 4 cupcake liners so you’re ready to go!
2. Prepare Dry Ingredients:
In a small bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to prevent clumps and ensures your cupcakes are light and fluffy.
3. Mix Wet Ingredients:
In a separate mixing bowl, whisk together the vegetable oil and granulated sugar until they’re well combined. Then, add in the egg and continue whisking until the mixture is smooth.
4. Add Buttermilk and Flavor:
Stir in the buttermilk, vanilla extract, red food coloring, and white vinegar. Mix gently until everything is evenly combined and has that beautiful red color!
5. Combine Dry and Wet Ingredients:
Now, gradually add the sifted dry ingredients into the wet mixture. Use a spatula to fold the batter carefully until just combined—be careful not to overmix!
6. Fill the Cupcake Liners:
Divide the batter evenly among the 4 cupcake liners, filling each about two-thirds full. This will give them room to rise without overflowing.
7. Bake Cupcakes:
Pop the muffin pan in your preheated oven and bake for 18-22 minutes. Keep an eye on them—the cupcakes are ready when a toothpick inserted into the center comes out clean.
8. Cool Down:
Once baked, take the pan out of the oven and let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting:
While your cupcakes are cooling, let’s make the frosting! In a mixing bowl, beat together the softened cream cheese and butter until they’re smooth and creamy. Then, add the sifted powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
10. Frost the Cupcakes:
Once your cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake. Be as fancy or as simple as you like!
11. Serve and Enjoy:
Now it’s time to enjoy your delicious small batch red velvet cupcakes. Serve them up to friends, family, or just treat yourself. 😊
With a vibrant red color, moist crumb, and classic tangy cream cheese frosting, these cupcakes are perfect for any small treat or intimate gathering! Enjoy!
Can I Use All-Purpose Flour as a Gluten-Free Option?
While the recipe calls for all-purpose flour, you can easily substitute it with a 1:1 gluten-free flour blend. Just check the packaging to ensure it’s a suitable option for baking!
What If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by mixing 1/4 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week, but they may dry out a bit.
Can I Frost the Cupcakes Ahead of Time?
Absolutely! You can frost the cupcakes a day in advance. Just keep them in the fridge to maintain freshness, and let them sit out for a few minutes before serving to soften the frosting a bit.
