These Small Batch Red Velvet Cupcakes are a delicious treat, perfect for when you just need a little something sweet. They’re soft, moist, and topped with creamy frosting that makes them hard to resist!
Honestly, who can say no to the rich color and yummy taste of red velvet? I love making these when I’m craving something special but don’t want a ton of leftovers. Just right for sharing or a cozy night in!
Key Ingredients & Substitutions
All-Purpose Flour: This recipe uses a modest amount, which keeps the cupcakes light. You can substitute with a gluten-free blend if you’re avoiding gluten, just ensure it has xanthan gum for structure.
Unsweetened Cocoa Powder: It’s key for that chocolatey hint. If you’re out, you can use Dutch-process cocoa for a smoother flavor or try carob powder for a caffeine-free alternative.
Buttermilk: It adds moisture and a slight tang. If you don’t have it, mix milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. It works just as well!
Red Food Coloring: For the classic red velvet look, liquid food coloring is great. For a natural approach, use beet juice or powder, although the color may not be as vibrant.
Cream Cheese: This is a must for the frosting! If you want a lighter option, Greek yogurt can work in a pinch, but the taste will be different.
How to Achieve Moist and Fluffy Cupcakes?
Getting the right texture is crucial for red velvet cupcakes. Here are my tips:
- Be gentle when mixing the dry and wet ingredients. Overmixing can lead to dense cupcakes.
- Make sure all ingredients, especially butter and eggs, are at room temperature. This helps them combine better and leads to a fluffier batter.
- Don’t skip letting them cool completely before frosting! Warm cupcakes can melt the frosting and make a mess.
Also, using an oven thermometer can ensure your oven is at the right temperature, helping these cupcakes bake perfectly. Happy baking!
Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 6 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup (50g) granulated sugar
- 2 tbsp unsalted butter, softened
- 1 large egg
- 1/4 cup buttermilk
- 1 tbsp red food coloring
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
Time Needed:
This delightful recipe takes about 30 minutes in total. You’ll spend around 10 minutes preparing the batter and another 18-20 minutes baking. Don’t forget to let the cupcakes cool, which takes about 10 minutes before you can frost them. So, in under an hour, you’ll have delicious red velvet cupcakes ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line six muffin cups with cupcake liners to keep your cupcakes nice and pretty!
2. Mix the Dry Ingredients:
In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. This will be the dry mix for your cupcakes.
3. Cream Butter and Sugar:
In another bowl, use a hand mixer or a whisk to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
4. Add the Egg:
Crack the egg into the butter and sugar mixture and beat it well until everything is nicely combined.
5. Stir in the Wet Ingredients:
Now, add in the buttermilk, red food coloring, vanilla extract, and vinegar. Mix everything until it’s smooth and uniform in color!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; it’s okay if there are a few small lumps!
7. Fill the Muffin Cups:
Using a spoon or a small scoop, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full to allow room for rising.
8. Bake the Cupcakes:
Place the muffin pan in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake; if it comes out clean, they’re ready!
9. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Cream Cheese Frosting:
While the cupcakes cool, prepare your frosting. In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually mix in the sifted powdered sugar and vanilla extract until light and fluffy.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a knife to spread or pipe the cream cheese frosting on top of each cupcake.
12. Garnish and Serve:
If you like, sprinkle some red cake crumbs or colorful sprinkles on top for a fun finish. Now your cupcakes are ready to enjoy—share them with friends or indulge by yourself!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! Simply combine 1/4 cup of regular milk with 1 teaspoon of white vinegar or lemon juice. Let it sit for about 5 minutes to mimic buttermilk’s acidity.
What if I Don’t Have Red Food Coloring?
If you’re out of red food coloring, you can use beet juice for a natural alternative, but the color may be less vibrant. You might also consider omitting it altogether for chocolate cupcakes!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you’ve frosted them, it’s best to refrigerate them to keep the cream cheese frosting fresh.
Can I Freeze These Cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just let them cool completely, then wrap each individually in plastic wrap and place them in a freezer bag. Frost them after thawing for the best texture!
