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Home ยป Recipes ยป Desserts

Modified: May 5, 2023 ยท Published: Feb 14, 2022 by LaKita ยท This post may contain affiliate links.

Red Velvet Cupcakes {Small Batch}

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These Red Velvet Cupcakes are rich, sweet, and decadent. The perfect small batch dessert recipe that makes about five cupcakes topped with a cream cheese frosting.

If you're in the mood for some delicious dessert recipes that come in a much smaller batch, then be sure to try making some Small Batch Cinnamon Rolls or for more cupcakes try making the Vanilla Cupcakes for Two.

overhead view finished small batch red velvet cupcakes on white plate covered with candy hearts

I enjoy making cakes and cupcakes, but I don't always like to have large amounts leftover. If I make a whole cake or a regular batch of cupcakes, then I have to deal with having them in my house and eating way too many of them.

I have a big sweet tooth and can't help myself. I know my weakness.

As a way to prevent this from happening and still enjoy the sweet treats that I love, I opt to make smaller portions instead. When it comes to cupcakes instead of making a batch of 12 or 24, then I prefer to make a small batch of 4 to 6 cupcakes. This is just enough for me to enjoy and get my sweet fix and share with a few other people.

One of my favorite cupcakes is of course red velvet topped with cream cheese frosting. It is so fluffy, rich, and melt in your mouth delicious. I love the combination of sweet with a hint of sour that this amazing dessert gives. Be sure to make a batch for yourself and give this recipe a try.

Jump to:
  • Ingredient Notes
  • Instructions
  • Recipe Tips
  • Storage
  • ๐Ÿ“– Recipe
  • More Small Batch Recipe

Ingredient Notes

ingredients needed to make small batch red velvet cupcake in separate bowls on marble surface
  1. All-purpose flour - A necessary ingredient to baking and making these cupcakes. Be sure to use plain all-purpose flour for best results.
  2. Cocoa powder - Use unsweetened cocoa powder to balance the sour and sweetness of this cupcake recipe.
  3. Baking soda - Be sure to check the date to make sure that it has not expired. This will add acid to the mixture and allow the cupcakes to become soft and fluffy.
  4. Salt - I prefer to use kosher salt when baking, but use any that you have available.
  5. Oil - Use any neutral flavored oil. Canola and vegetable oil will work just fine.
  6. Granulated sugar - Adds sweetness to the mixture. Use granulated or pure cane sugar.
  7. Buttermilk - This ingredients is what makes the cupcake and frosting moist, rich, and creamy. Try to use straight buttermilk instead of making your own by mixing together milk and vinegar.
  8. Egg white - Use a single egg white for this cupcake recipe.
  9. Red food coloring - This will give our cupcakes that deep and rich red color.
  10. Vinegar - Use distilled white vinegar for more acid to the cupcakes.
  11. Vanilla extract - Vanilla bean paste in the same unit of measure can be used instead.
  12. Cream cheese - The primary ingredient needed to make the cream cheese frosting. Allow it to sit at room temperature to soften a bit for easier mixing. 
  13. Butter - This will help with making the creamy frosting to top the cupcakes.
  14. Powdered sugar - Also known as confectioners sugar, will make the frosting sweet and thick.

See the recipe card below for exact ingredient quantities.

Instructions

Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with muffin liners and set aside. In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

dry ingredients for red velvet cupcakes in small white bowl with spoon

In a separate small mixing bowl, add in the oil, granulated sugar, buttermilk, and egg white.

wet ingredients combined in white bowl with spoon

Use an electric mixer to mix these ingredients until combined. Add in the red food coloring, vinegar, vanilla extract, and continue mixing until the cupcake mixture comes together and is creamy and smooth. Now slowly add in the flour mixture a little at a time while continuing to mix until fully combined.

wet and dry red velvet cupcake ingredients combined together in white bowl with spoon

Pour the cupcake mixture into the prepared muffin pan. Fill the muffin liners with the batter until they are about ยพ full.

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cupcake mixture added to muffin pan with liners

Place the muffin pan into the oven and bake for about 15 to 20 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the pan on a baking rake for 5 minutes before removing them from the pan to cool completely before frosting.

To make the frosting, in a small mixing bowl using an electric mixer, add in the cream cheese, butter, buttermilk, powdered sugar, and vanilla extract until combined and smooth. If you would like a thicker frosting, then add in more powdered sugar and if you would like a thinner frosting, then add in more buttermilk until the frosting reaches the consistency that you prefer.

Frost the cupcakes and enjoy!

close up side view finished red velvet cupcakes on white plate

Recipe Tips

  • Before getting started allow the ingredients to come to room temperature for easier mixing.
  • Liquid or gel red food coloring can be used in the same unit of measure.
  • Allow the cupcakes time to cool before frosting.
  • If you do not have white vinegar, then apple cider vinegar can be substituted in the same unit of measure.
  • Do not over-mix the cupcake batter, mix until the ingredients are combined and then stop. This will insure a light and fluffy cupcake.

Storage

Store the red velvet cupcakes in an airtight container or plastic bag. They are fine to store at room temperature, but I prefer to keep them in the refrigerator for up to 4 days. I have never tried freezing the cupcakes topped with the frosting, but the cake part without the frosting can be frozen for up to 30 days.

๐Ÿ“– Recipe

five red velvet cupcakes on white plate

Small Batch Red Velvet Cupcakes

LaKita Anderson
These Red Velvet Cupcakes are rich, sweet, and decadent. The perfect small batch dessert recipe that makes about five cupcakes topped with a cream cheese frosting.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine American
Servings 5
Calories 314 kcal

Equipment

  • Muffin Pan

Ingredients
  

  • Red Velvet Cupcake Ingredients:
  • โ…“ cup plus 1 Tablespoon all-purpose flour
  • 2 teaspoons cocoa powder
  • โ…› teaspoon baking soda
  • โ…› teaspoon salt
  • ยผ cup canola oil
  • ยผ cup granulated sugar
  • 2 tablespoons buttermilk
  • 1 large egg white
  • 1 teaspoon red food coloring
  • โ…› teaspoon distilled white vinegar
  • ยผ teaspoon vanilla extract
  • Cream Cheese Frosting Ingredients:
  • 3 ounces cream cheese, softened to room temperature
  • 2 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1 teaspoon buttermilk
  • ยผ teaspoon vanilla extract

Instructions
 

  • Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with muffin liners and set aside.
  • In a small bowl, whisk together the โ…“ cup plus 1 tablespoon all-purpose flour, 2 teaspoons cocoa powder, โ…› teaspoon baking soda, and โ…› teaspoon salt. Set aside.
  • In a separate small mixing bowl, add in the ยผ cup canola oil, ยผ cup granulated sugar, 2 tablespoons buttermilk, and 1 large egg white. Use an electric mixer to mix these ingredients until combined.
  • Add in the 1 teaspoon red food coloring, โ…› teaspoon white vinegar, ยผ teaspoon vanilla extract, and continue mixing until the cupcake mixture comes together and is creamy and smooth.
  • Now slowly add in the flour mixture a little at a time while continuing to mix until fully combined.
  • Pour the cupcake mixture into the prepared muffin pan. Fill the muffin liners with the batter until they are about ยพ full.
  • Place the muffin pan into the oven and bake for about 15 to 20 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the pan on a baking rake for 5 minutes before removing them from the pan to cool completely before frosting.
  • To make the frosting, in a small mixing bowl using an electric mixer, add in the 3 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon buttermilk, 6 tablespoons powdered sugar, and ยผ teaspoon vanilla extract until combined and smooth.
  • If you would like a thicker frosting, then add in more powdered sugar and if you would like a thinner frosting, then add in more buttermilk until the frosting reaches the consistency that you prefer.
  • Frost the cupcakes and enjoy. Store the red velvet cupcakes in an airtight container or plastic bag. They are fine to store at room temperature, but I prefer to keep them in the refrigerator for up to 4 days.
Calories: 314kcalCarbohydrates: 27gProtein: 3gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 32mgSodium: 199mgPotassium: 61mgFiber: 1gSugar: 20gVitamin A: 380IUCalcium: 29mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword red velvet cupcakes
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Original post date 05/30/2016. Updated 02/14/2022.

close up side view single red velvet cupcake

More Small Batch Recipe

  • Vanilla Cupcakes for Two
  • Small Batch Cinnamon Rolls
  • Key Lime Pie for 2
  • Fudgy Brownies

Have any comments, questions, or other ideas for this Small Batch Red Velvet Cupcakes? Please share them in the comments below!

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Comments

    4.50 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Sonya says

    June 06, 2016 at 8:42 am

    I've only tried red velvet cake one time and it was just a small bite. My husband loves it, but I wasn't allowed to eat it as a kid so it's kind of stuck with me. I bought so all natural dye recently so I should try making your recipe for my husband.h
    I hope you enjoyed your holiday.

    Reply
    • admin says

      June 06, 2016 at 10:04 pm

      Thank you. I hope you enjoyed your holiday as well. I found a recipe on YouTube where she used beets as a more natural alternative to the food coloring for some cupcakes and I'm curious to try it with these next time.

      Reply
  2. Tamara says

    June 05, 2016 at 7:12 pm

    These are my mom's favorites. I made them with her for Valentine's Day but now I'm happy to have another reason to do it!

    Reply
    • admin says

      June 06, 2016 at 9:53 pm

      Your mom has great taste ๐Ÿ˜‰ I love making these for any reason.

      Reply
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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