These Small Batch Red Velvet Cupcakes are fluffy, bright, and topped with creamy frosting. Perfect for a cozy night in or a mini celebration without too many leftovers!
I love how easy these cupcakes are to make, and you won’t need to share much! Just mix, bake, and enjoy. Trust me, no one will complain about extra red velvet goodness! 😋
Key Ingredients & Substitutions
Unsalted Butter: The butter adds richness to the cupcakes. If you don’t have unsalted, you can use salted butter but reduce any added salt in the recipe by a pinch.
Granulated Sugar: Regular granulated sugar works perfectly, but you can substitute brown sugar for a slight hint of caramel flavor. Just remember that this may affect the texture slightly.
Red Food Coloring: Traditional red food coloring gives that classic look. If you’re looking for a natural option, you can use beet juice, although it may slightly alter the color.
Buttermilk: This ingredient gives the cupcakes a tender crumb. You can create a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar; let it sit for about 5 minutes.
Cocoa Powder: Unsweetened cocoa powder adds flavor without added sweetness. You can swap it for Dutch-processed cocoa if you prefer a richer chocolate flavor.
How Do I Ensure My Cupcakes Are Moist and Fluffy?
Getting your texture right is crucial for these cupcakes. Follow these tips to keep them deliciously moist and fluffy:
- Make sure your butter is at room temperature before creaming it with the sugar. This helps incorporate air for fluffiness.
- Do not overmix when adding flour and buttermilk. Mixing just until combined helps keep them airy.
- Bake immediately after mixing. This keeps the leavening action active for the best rise.
- Check for doneness a minute or two early; overbaking can lead to dry cupcakes.
Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 4 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring (or adjust to desired color)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 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 15 minutes of prep time, plus 18-22 minutes for baking, and a little time for cooling. In total, you’re looking at around 40-50 minutes, plus cooling time for the cupcakes. It’s quick and simple, perfect for a small treat any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a muffin tin with cupcake liners, which will hold about 6 cupcakes. This will make clean-up easier and give your cupcakes a lovely look!
2. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step helps to incorporate air, making your cupcakes nice and airy!
3. Mix in Wet Ingredients:
Add the large egg, red food coloring, and vanilla extract into the bowl. Beat the mixture until everything is well combined and smooth. The vibrant color from the food coloring should really shine at this point!
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting helps to prevent lumps and ensures even distribution of dry ingredients.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Alternately add the dry mixture and buttermilk to the wet ingredients. Start and end with the flour mixture. Mix gently after each addition, just until combined; you don’t want to overmix as this could lead to dense cupcakes!
6. Add Vinegar:
Stir in the white vinegar at the end. This may seem like an odd ingredient, but it reacts with the baking soda to help your cupcakes rise!
7. Fill the Muffin Tin:
Evenly divide the batter among the lined cupcake tins, filling them about 2/3 full. This will give them room to rise without overflowing.
8. Bake to Perfection:
Place your muffin tin in the oven and bake for about 18-22 minutes. They are done when a toothpick inserted in the center comes out clean. Set a timer so you don’t forget them!
9. Cool Down:
After baking, let the cupcakes cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them stay fluffy and prevents sogginess.
10. Make the Cream Cheese Frosting:
While your cupcakes are cooling, it’s time to prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing until it’s light and creamy.
11. Frost Your Cupcakes:
Once the cupcakes are completely cool, go ahead and frost them with your delicious cream cheese frosting. Use a knife for a simple finish or a piping bag for something more decorative!
12. Serve and Enjoy:
Finally, if you’d like, sprinkle some red velvet crumbs on top as a garnish before serving. Enjoy your delightful Small Batch Red Velvet Cupcakes with friends or keep them all to yourself for a special treat!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll get a similar tangy flavor!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before enjoying!
Can I Make These Cupcakes in Advance?
Yes! You can bake the cupcakes ahead of time and frost them the day you plan to serve. If frosting in advance, keep the cupcakes in an airtight container in the fridge, and allow them to come to room temperature before serving for the best flavor and texture.
What If I Don’t Have Red Food Coloring?
If you’re looking for a natural alternative, try using beet juice as a substitute! It provides a lovely red hue, although it may slightly change the flavor. Start with a small amount and adjust to reach your desired color.