Description
A manageable, moist, and deeply red small-batch red velvet cupcake recipe that yields just six servings, featuring a tangy cream cheese frosting and rich flavor without the waste of larger batches.
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder (Dutch-processed preferred)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1–2 teaspoons red gel food coloring
- 4 oz full-fat block-style cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and line two cups of a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition, then add vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Add red food coloring and mix until batter is a uniform red color.
- Divide batter evenly between the two lined cups (about 2/3 full).
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat softened cream cheese and butter until smooth.
- Add sifted confectioners’ sugar, vanilla, salt, and cocoa powder. Beat on low until combined, then increase to medium-high and beat until fluffy.
- Pipe or spread frosting onto completely cooled cupcakes and serve.
Notes
Ensure all dairy ingredients (butter, cream cheese, eggs) are at room temperature for proper creaming and texture. Do not overmix the batter once flour is added to avoid tough cupcakes. Sift confectioners’ sugar to prevent lumps in the frosting. If frosting is too soft, chill for 10-15 minutes before piping. Store unfrosted cupcakes in the freezer for up to 2 months; do not freeze frosted cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: red velvet cupcakes, small batch baking, cream cheese frosting, homemade cupcakes, easy dessert, weeknight baking