These small batch red velvet cupcakes are soft, fluffy, and oh-so-chocolatey! Topped with creamy cream cheese frosting, they’re perfect for a little treat without too many leftovers.
I love making these when I’m craving something sweet but don’t want a whole cake hanging around. Plus, baking in small batches means I can enjoy them fresh and share a few with friends!
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you don’t have cocoa powder, you could use carob powder, but be aware it has a unique taste.
Buttermilk: This ingredient adds moisture and a slight tang to the cupcakes. If you’re out of buttermilk, mix 3 tablespoons of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.
All-Purpose Flour: Regular all-purpose flour works best, but cake flour can be used for an even lighter texture. If you need a gluten-free version, consider a 1:1 gluten-free flour blend.
Butter: Unsalted butter is my go-to here for better control over the saltiness of the recipe. You can swap it for softened coconut oil for a dairy-free option.
Red Food Coloring: Liquid food coloring gives the best color, but if you want a natural alternative, beet juice is a great choice. It’ll give a subtle earthy flavor, so adjust the amount to your liking.
How Do I Achieve Fluffy Cupcakes?
Getting that fluffy texture in your red velvet cupcakes is all about how you mix the ingredients. Here’s a simple way to ensure success:
- Make sure your butter is at room temperature; it should be soft, not melted. This will help it beat up nicely with sugar.
- When mixing the butter and sugar, beat them together until light and fluffy. This step incorporates air, which helps the cupcakes rise.
- Be gentle when combining wet and dry ingredients. Overmixing can lead to tough cupcakes, so just mix until everything is combined.
- Don’t skip letting the cupcakes cool completely before frosting. This way, the frosting stays nice and fluffy instead of melting into a gooey mess!
How to Make Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk, room temperature
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 25 minutes for prep and baking and then about 15 minutes for cooling and frosting. Altogether, you’ll have about 40 minutes before you can enjoy these tasty cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grab a muffin tin and line it with 6 cupcake liners.
2. Mix the Cocoa and Buttermilk:
In a small bowl, combine the cocoa powder and room temperature buttermilk. Whisk them together until you have a smooth mixture. Set this aside for later.
3. Prepare the Dry Ingredients:
In another medium bowl, sift together the flour, baking soda, and salt. This helps to eliminate lumps and gives your cupcakes a lovely texture.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key to achieving a nice, airy cupcake.
5. Combine the Wet Ingredients:
Add the egg, red food coloring, vanilla extract, and white vinegar to the butter and sugar mixture. Mix everything together until well combined, giving it a beautiful red color!
6. Combine the Wet and Dry Ingredients:
Now, it’s time to bring it all together! Gradually add the flour mixture and the cocoa-buttermilk mixture to your wet ingredients. Start and end with the flour. Stir gently until just combined; be careful not to overmix!
7. Bake the Cupcakes:
Divide the cupcake batter evenly among the 6 liners, filling each about two-thirds full. Pop them into the oven and bake for 18-20 minutes. Check for doneness with a toothpick—if it comes out clean, they’re ready!
8. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting:
In the meantime, prepare the frosting! Beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and mix until well combined, then stir in the vanilla extract.
10. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each one with the cream cheese frosting. Feel free to get creative with your frosting technique!
11. Enjoy!
Your small batch of moist, delicious red velvet cupcakes is ready to be enjoyed! You can garnish with a sprinkle of red velvet crumbs for an extra touch if desired.
Can I Use Plain Milk Instead of Buttermilk?
Yes, you can substitute plain milk for buttermilk! Just mix 3 tablespoons of milk with 1 teaspoon of vinegar or lemon juice and let it sit for a few minutes to thicken, simulating buttermilk’s acidity.
What if I Don’t Have Red Food Coloring?
If you can’t find red food coloring, you can use beet juice or pomegranate juice for a natural alternative. Keep in mind that the color might be less vibrant, so adjust the amount based on your desired hue.
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If they’re frosted, it’s best to keep them in the fridge to prevent the cream cheese frosting from melting.
Can I Freeze the Cupcakes?
Absolutely! You can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and then place them in an airtight container. They will keep for about 2-3 months. Thaw them at room temperature before frosting and enjoying.
