These Small Batch Red Velvet Cupcakes are cute and delicious! Each cupcake has a soft, fluffy texture with a lovely red color and a creamy frosting that makes them irresistible.
Making just a few means I don’t worry about leftovers—perfect for a little treat! Sometimes I add extra sprinkles because, why not? 🎉
I love that they are easy to bake and ready in a flash! Just whip up the batter, bake, and savor your mini sweetness without any fuss.
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re out, you can swap it with vegetable oil for a slightly different texture. I find that oil keeps the cupcakes super moist!
Buttermilk: It’s key for that tender crumb. If you don’t have it, no worries! You can make a quick substitute by mixing 1/3 cup milk with 1 tsp of lemon juice or vinegar. Let it sit for a few minutes, and you’re good to go!
Red Food Coloring: Don’t worry if you want a natural option! You can use beet juice, although it might alter the flavor a touch. I usually stick to food coloring because it gives that classic red hue without extra flavor changes.
Cream Cheese: For the frosting, if you want a lighter version, Greek yogurt can work too! It won’t be as thick, but it will still taste great and cut some calories.
How Can I Ensure My Cupcakes Rise Perfectly?
To get those cupcakes fluffing up nicely, a few small steps are important:
- Be careful not to overmix! When you combine your wet and dry ingredients, only mix until just combined. Overmixing can make them tough.
- Make sure your baking soda is fresh. Old baking soda won’t give the lift you need.
- Don’t skip the vinegar. It works with the baking soda to create that nice rise through a reaction. This step is key in achieving that light texture!
Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
- For the Cupcakes:
- 4 tbsp unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup buttermilk
- 1 tbsp red food coloring
- 1/2 tsp white vinegar
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 18-22 minutes for baking. After baking, allow the cupcakes to cool for about 5 minutes in the pan before transferring them to a wire rack. Make sure they cool completely (about 20-30 minutes) before frosting. So, total time is roughly 1 hour, including cooling!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 4 cupcake liners. This will give your cupcakes a lovely shape!
2. Cream Butter and Sugar:
In a medium bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes of mixing!
3. Mix in the Egg and Vanilla:
Add the egg and vanilla extract to your butter mixture. Beat until everything is well combined. This adds great flavor to your cupcakes!
4. Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, baking soda, and salt. This helps to ensure a lump-free batter!
5. Mix Wet and Dry Ingredients:
Now, slowly add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix until everything is just combined—don’t overmix!
6. Add Color and Vinegar:
Stir in the red food coloring and white vinegar until your batter is a beautiful uniform red color. It’ll look stunning once baked!
7. Fill the Cupcake Liners:
Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
8. Bake the Cupcakes:
Bake in the preheated oven for about 18-22 minutes, or until a toothpick comes out clean. This is the moment they’ll start smelling amazing!
9. Cool the Cupcakes:
Once baked, remove them from the oven and let the cupcakes rest in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This is important for perfect frosting!
10. Prepare the Frosting:
While your cupcakes are cooling, whip up the cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
11. Frost the Cupcakes:
When the cupcakes have completely cooled, pipe or spread the cream cheese frosting on top. If you’re feeling fancy, add a sprinkle of red velvet crumbs on top!
12. Serve and Enjoy:
Your delicious small batch red velvet cupcakes are ready to serve! Enjoy them fresh, and share with friends or keep them all to yourself. You deserve it!
Can I Use Other Types of Food Coloring?
Yes! While red food coloring provides the signature look, you can use natural alternatives like beet juice for a less intense color, though it may affect the frosting’s sweetness.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them, but note that the frosting may lose some of its fluffiness.
Can I Freeze the Cupcakes?
Absolutely! To freeze, ensure they are completely cooled, then wrap them individually in plastic wrap and place them in an airtight container. They’ll be good for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, a quick substitute is mixing 1/3 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes to curdle, and it’s ready to use!