These small batch red velvet cupcakes are soft, fluffy, and oh-so-delicious! Topped with creamy cream cheese frosting, they are perfect for a sweet treat without too many leftovers!
Who doesn’t love a good cupcake? Making just a few means you can enjoy them without feeling guilty about finishing a whole batch. I love adding sprinkles for a fun touch! 🍰
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for better control over saltiness. If you’re dairy-free, you can swap this for a plant-based butter or coconut oil. Just ensure it’s softened for easy mixing!
Granulated Sugar: Regular sugar gives the right sweetness and texture. If you’re looking for a healthier option, try using coconut sugar, but keep in mind it may slightly change the flavor.
Buttermilk: Buttermilk adds moisture and a slight tang. If you don’t have any, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes – voila!
Red Food Coloring: This ingredient gives the cupcakes their iconic color. If you prefer natural options, beet juice can work, but the shade will be different and the flavor might change slightly.
Cream Cheese: For the frosting, cream cheese is key for that tangy flavor. If you’re looking for a lower-fat option, you could use Greek yogurt, but the texture will be less creamy.
How Do I Get the Perfect Texture for My Cupcakes?
Getting that soft and fluffy texture is essential for bake perfection. Here’s how you can achieve it:
- Start with room temperature ingredients: Soft butter and eggs mix better, creating more air for those fluffy cupcakes.
- Creaming technique: When you cream the butter and sugar, really beat it well until it looks pale and fluffy. This takes about 2-3 minutes.
- Don’t overmix! When mixing in dry ingredients, stop as soon as you don’t see any flour. Overmixing can lead to dense cupcakes.
- Cool properly: Letting them cool completely before frosting helps keep the cream cheese from melting and makes for a beautiful finish!
Follow these tips, and you’ll have deliciously fluffy red velvet cupcakes every time!
Small Batch Red Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 30 minutes to prepare, and you’ll need an additional 18-22 minutes for baking. After baking, allow about 10 minutes for cooling before frosting. In total, you’re looking at about 1 hour from start to finish. Perfect for a quick and delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Liners:
First things first, preheat your oven to 350°F (175°C). While the oven heats up, line a muffin tin with 4-6 cupcake liners. This will help keep your cupcakes from sticking and make cleanup easy!
2. Creaming the Butter and Sugar:
In a large bowl, take the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s a crucial step for fluffy cupcakes!
3. Combining Wet Ingredients:
Next, add in the egg and vanilla extract and beat until everything is fully combined. The mixture should look smooth and creamy.
4. Mixing Dry Ingredients:
Now, in a separate bowl, sift together the cocoa powder, all-purpose flour, baking soda, and salt. This helps to combine the dry ingredients and remove any lumps.
5. Preparing Buttermilk Mixture:
In another small bowl, mix together the buttermilk, distilled white vinegar, and red food coloring. The vinegar adds moisture and helps the cupcakes rise.
6. Combining Everything:
Now, go back to your large bowl with the butter mixture. Alternately add the dry ingredients and the buttermilk mixture. Start with the dry ingredients and end with them, mixing just until combined. Avoid overmixing, as this can lead to dense cupcakes!
7. Filling the Liners:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives them room to rise without overflowing.
8. Baking:
Pop the muffin tin in the oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re ready!
9. Cooling:
Let the cupcakes cool in the pan for about 5 minutes, then gently remove them and transfer to a wire rack to cool completely. This step is important to prevent sogginess from steam.
10. Making the Frosting:
While the cupcakes cool, let’s prepare the cream cheese frosting! In a bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Then, gradually add the sifted powdered sugar and continue beating until fluffy. Finally, mix in the vanilla.
11. Frosting the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost! Use a piping bag or simply a knife to spread the cream cheese frosting on top of each cupcake.
12. Enjoying Your Cupcakes:
Serve your delicious red velvet cupcakes immediately, or chill them in the fridge until you’re ready to enjoy. Perfect for sharing with friends and family!
This recipe yields about 4-6 small red velvet cupcakes, ideal for a small batch indulgence. Enjoy every bite!
Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, you can use all-purpose flour! While cake flour gives cupcakes a lighter, fluffier texture, all-purpose flour will still yield delicious results. Just be careful not to overmix the batter to keep them tender.
What If I Don’t Have Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you have frosted cupcakes, it’s best to refrigerate them if it’s hot or humid to keep the frosting from melting.
Can I Freeze These Cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap. When you’re ready to enjoy them, just thaw at room temperature and frost them before serving!
