These easy small-batch red velvet cupcakes are moist and tender with the classic red velvet flavor and swirls of cream cheese frosting. This simple recipe yields just 6 cupcakes — perfect when you don’t want leftovers!
The Perfect Small-Batch Red Velvet Cupcake Recipe
If you want delicious red velvet cupcakes without making a large batch, this recipe is ideal. The cupcakes are moist, light, and have a gentle cocoa note with a lovely deep red color. The batter comes together quickly, and the tangy cream cheese frosting complements the cake perfectly.
This recipe makes 6–7 cupcakes, so it’s just right for a small gathering or a treat for a few people.
Making the Cupcakes
The batter can be mixed entirely by hand. If you want the full recipe card, scroll down; otherwise the steps below summarize the process:
- Preheat the oven and line a muffin tin with 6 muffin papers. For best results use paper liners rather than greasing the tin.
- Whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. If the cocoa is lumpy, sift it first to remove any lumps so your batter is smooth.
- In a separate bowl, whisk the wet ingredients: vegetable oil, melted butter, egg, vanilla extract, red food coloring, buttermilk, and distilled vinegar. The mixture may appear very bright at first; the color will mellow after it’s mixed into the dry ingredients. The combination of buttermilk and vinegar keeps the cupcakes tender and gives a subtle tang. Using both oil and melted butter balances moistness without an oily texture.
- Make a well in the dry ingredients and pour the wet mixture into the center.
- Gently whisk until the batter is smooth and free of lumps — avoid overmixing.
- Spoon the batter into the lined cups and bake.
Note: Fill liners about 2/3 to 3/4 full to prevent overflow. The recipe yields 6–7 cupcakes.
The cream cheese frosting is essential: creamy, tangy, and smooth. For the best texture:
- Use full-fat, block-style cream cheese so the frosting holds its shape.
- Make sure the butter and cream cheese are softened to room temperature, but not melting.
- Sift powdered sugar if it’s lumpy before adding it to the frosting.
Try these other small-batch recipes:
- Small-Batch Vanilla Cupcakes
- Small-Batch Chocolate Cupcakes
- Small-Batch Brownies
More red velvet treats to enjoy:
- Red Velvet Cookies
- Red Velvet Brownies
- Red Velvet Muffins with Chocolate Chips
5 from 3 votes
Small-Batch Red Velvet Cupcakes
By:
Fiona Dowling
Fiona Dowling
These easy small-batch red velvet cupcakes are moist and tender with the perfect red velvet flavor and swirls of cream cheese frosting. The recipe makes just 6 cupcakes and is simple to prepare.
Prep: 30 minutes mins
Cook: 15 minutes mins
Cooling: 30 minutes mins
Total: 1 hour hr 15 minutes mins
Servings: 6 cupcakes
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Equipment
-
muffin pan
Ingredients
Red Velvet Cupcakes
- 3/4 cup all-purpose flour (94 grams)
- 1 tablespoon cocoa powder
- 1/2 cup granulated sugar (100 grams)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt or a tiny pinch
- 2 tablespoons vegetable oil (30 ml) canola works too
- 2 tablespoons unsalted butter (28 grams) melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (60 ml) or 1/4 cup milk + 1/2 tsp lemon juice
- 2 teaspoons red food coloring use less for a softer color
- 1/2 teaspoon distilled vinegar white vinegar is fine
Cream Cheese Frosting
- 1/3 cup unsalted butter (75 grams) softened
- 1/4 cup full-fat cream cheese (56 grams) brick style, cut into chunks
- 1 – 1 1/2 cup powdered sugar (110 – 165 grams)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350°F (180°C). Line the middle six cavities of a muffin tin with paper liners.
- In a large bowl, whisk the flour, cocoa, sugar, baking soda, and salt. Sift the cocoa if it’s lumpy.
- In another bowl, whisk together the oil, melted butter, egg, vanilla, buttermilk, red food coloring, and vinegar.
- Make a well in the dry ingredients and pour the wet mixture into it.
- Whisk until smooth and free of lumps. Stop as soon as the batter is combined.
- Spoon the batter into the liners, filling each about 2/3 to 3/4 full. You should have 6–7 cupcakes.
- Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 10 minutes, then transfer to a wire rack to finish cooling.
Cream Cheese Frosting
- Beat the butter until smooth, then add the cream cheese and continue to beat until combined.
- With the mixer off, add 1/2 cup powdered sugar, vanilla, and salt. Start the mixer on low and beat to combine.
- Add more powdered sugar, a little at a time, until you reach the desired sweetness and consistency.
- Frost the cooled cupcakes. Use a piping bag with a 1M tip for swirls, or spread with a knife.
Notes
- Buttermilk: If you don’t have buttermilk, stir 1/2 teaspoon fresh lemon juice into 1/4 cup milk and let it sit briefly before using.
- Food Coloring: Liquid or gel red coloring both work. Use less for a muted red or more for a vivid hue.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 3 days.
- Nutrition: Nutrition estimates assume one cupcake with frosting based on six equal cupcakes and using all the frosting.
Nutrition
Calories: 380kcal,
Carbohydrates: 40g,
Protein: 4g,
Fat: 23g
Carbohydrates: 40g,
Protein: 4g,
Fat: 23g
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