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.

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
• Recipe
• More Small Batch Recipe

Ingredient Notes

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.

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

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.

Pour the cupcake mixture into the prepared muffin pan. Fill the muffin liners with the batter until they are about ¾ 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 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!

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.

Recipe

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

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!