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five red velvet cupcakes on white plate
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5 from 1 vote

Small Batch Red Velvet Cupcakes

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.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 5
Calories: 314kcal

Equipment

  • Muffin Pan

Ingredients

  • Red Velvet Cupcake Ingredients:
  • cup plus 1 Tablespoon all-purpose flour
  • 2 teaspoons cocoa powder
  • teaspoon baking soda
  • teaspoon salt
  • ¼ cup canola oil
  • ¼ cup granulated sugar
  • 2 tablespoons buttermilk
  • 1 large egg white
  • 1 teaspoon red food coloring
  • teaspoon distilled white vinegar
  • ¼ 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
  • ¼ 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 ⅓ cup plus 1 tablespoon all-purpose flour, 2 teaspoons cocoa powder, ⅛ teaspoon baking soda, and ⅛ teaspoon salt. Set aside.
  • In a separate small mixing bowl, add in the ¼ cup canola oil, ¼ 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, ⅛ teaspoon white vinegar, ¼ 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 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 3 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon buttermilk, 6 tablespoons powdered sugar, and ¼ 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.

Nutrition

Calories: 314kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 380IU | Calcium: 29mg | Iron: 1mg