These Small Batch Red Velvet Cupcakes are super cute and full of flavor! With their rich red color and light cream cheese frosting, they’re perfect for a little celebration or just a sweet treat.
Making a small batch means you won’t have a ton left over, which is great for snack time! I love how easy they are to whip up—perfect for when the cupcake craving strikes! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cupcakes. If you’re looking for gluten-free options, a 1:1 gluten-free flour can work just fine! I like to use a blend that mimics regular flour for the best results.
Cocoa Powder: Unsweetened cocoa adds a hint of chocolate flavor without making the cupcakes too rich. If you need a substitute, you could use Dutch-processed cocoa for a smoother taste or carob powder for a different flavor profile.
Buttermilk: Buttermilk keeps the cupcakes moist. If you don’t have any, mix 3 tbsp of milk with 1/2 tsp of vinegar or lemon juice, let it sit for 5-10 minutes, and it’ll work perfectly!
Red Food Coloring: This gives the beautiful red color. You can use gel coloring for more vibrant results. If you want a natural alternative, beet juice can substitute, but it may alter the flavor slightly.
Cream Cheese: This is essential for the frosting’s tangy flavor. If you need a dairy-free option, look for vegan cream cheese products available at most stores.
How Do You Achieve Light and Fluffy Cupcakes?
The key to light and fluffy red velvet cupcakes lies in how you mix your ingredients. Be sure to cream the butter and sugar well – this helps to incorporate air, which is vital for a fluffy texture. Here are some steps to follow:
- Start with softened butter for easier creaming.
- Beat together butter and sugar until it’s light and fluffy. This might take about 3-5 minutes.
- Add your egg and vanilla extract, mixing until just combined.
- Alternate adding dry ingredients and buttermilk—mix gently to avoid overworking the batter.
Overmixing can make your cupcakes dense, so stop as soon as the ingredients are combined! Happy baking!
Small Batch Red Velvet Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 6 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 3 tbsp unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 3 tbsp buttermilk
- 1 tsp red food coloring
- 1/2 tsp white vinegar
For the Cream Cheese Frosting:
- 2 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation and 20 minutes of baking, with an additional 10-15 minutes to let the cupcakes cool. In total, you should expect to spend around 45-50 minutes to enjoy these delightful treats!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that heats up, line 4-5 holes of a cupcake tin with paper liners to keep your cupcakes from sticking.
2. Mixing the Dry Ingredients:
In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps to remove any lumps and ensures your cupcakes rise nicely!
3. Creaming Butter and Sugar:
In another mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. You can use a hand mixer or a whisk—whatever you prefer!
4. Adding the Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. This will create a smooth base for your batter.
5. Combining Wet and Dry Ingredients:
Now it’s time to mix in your dry ingredients! Add them in two parts, alternating with the buttermilk. Stir gently after each addition, being careful not to overmix.
6. Final Touches:
Stir in the red food coloring and white vinegar until your batter has a beautiful, even color. Don’t be shy—this is what makes your cupcakes red velvet!
7. Filling the Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.
8. Baking:
Pop your cupcakes in the oven and bake for about 18-20 minutes. They’re done when a toothpick inserted into the center comes out clean. Smell that deliciousness!
9. Cooling:
Let your cupcakes cool completely in the pan for a few minutes before transferring them to a wire rack to cool completely. Frosting on warm cupcakes isn’t the best!
10. Making the Cream Cheese Frosting:
While the cupcakes cool, it’s time for the frosting! In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
11. Adding Sugar and Vanilla:
Gradually add in the powdered sugar and vanilla extract, beating until the frosting is fluffy and luscious. It should be perfect for topping your cupcakes!
12. Frosting the Cupcakes:
Once your cupcakes are cool, you can pipe or spread the frosting generously on top. For a little extra charm, sprinkle some red velvet crumbs or festive sprinkles.
Enjoy your small batch of moist, tender red velvet cupcakes topped with classic cream cheese frosting! They’re sure to make your day a little sweeter!
Can I Make These Cupcakes Without Buttermilk?
Absolutely! If you don’t have buttermilk, you can easily make a substitute by mixing 3 tablespoons of milk with 1/2 teaspoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it in the recipe.
Can I Use All-Purpose Gluten-Free Flour?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure your blend has a good mix of ingredients for the best results to mimic regular flour in texture and taste.
What’s the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To keep them at their best, you can also individually wrap each cupcake to lock in moisture.
Can I Frost the Cupcakes in Advance?
Yes, you can frost the cupcakes a day in advance! Just make sure to store them in the fridge in an airtight container. Allow them to sit at room temperature for a bit before serving, so the frosting softens slightly for easier enjoyment.
