These small batch red velvet cupcakes are soft and fluffy with a mild chocolate flavor and thick, tangy cream cheese frosting. This recipe makes 6-8 perfect cupcakes from scratch, ideal for a small Valentine's Day party.
Red velvet might be my favorite cake flavor. I know that's controversial since red velvet usually gets a bad rap, but I'm obsessed with its mild chocolate flavor, slight tang, and thick cream cheese frosting. Red velvet is way more than just chocolate, and these small batch red velvet cupcakes prove my point!
This recipe makes 6-8 of the softest, fluffiest red velvet cupcakes ever with the best small batch cream cheese frosting swirled on each one! It's the perfect amount for people with small families or when you don't want any leftovers.
If you love small batch recipes, try small batch chocolate chip cookies, small batch chocolate cupcakes, small batch vanilla cupcakes, or small batch banana muffins. Also try red velvet muffins for a muffin version of these cupcakes!
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Why You'll Love This Recipe
- Super soft red velvet cupcakes- I don't think I've had a softer cupcake! The buttermilk, oil, and sour cream make them crack slightly on top but get so tender inside, just like this red velvet loaf cake!
- Easy recipe- Like my naked red velvet cake, red velvet blossom cookies, strawberry red velvet cake, and red velvet Oreo cake, this recipe is so easy! The cupcakes only require a whisk, one bowl, and less than 20 minutes of bake time.
- Cream cheese frosting- This dreamy cream cheese frosting has a thick, pipeable consistency thanks to full-fat cream cheese and is so decadent.
Ingredient Notes
For the cupcakes.
For the cream cheese frosting.
- All purpose flour- Weigh in grams for the best results.
- Granulated sugar- Granulated sugar holds on to moisture and sweetens the batter.
- Cocoa powder- You can use Dutch-processed cocoa powder or unsweetened cocoa powder. Unsweetened has a bright, more acidic flavor while Dutch-processed is rich and mellow since it's treated with alkali.
- Leaveners- Baking powder and baking soda react with heat and acid, making the cupcakes rise in the oven.
- Buttermilk- Buttermilk tenderizes the gluten and makes the cupcakes super soft! It adds tang that red velvet cakes are known for too. Plain kefir is the best substitute for this.
- Sour cream- Sour cream makes the crumb super soft and tender. Let it come to room temperature for 1-2 hours before baking. Plain Greek yogurt works too.
- Oil- Neutral, flavorless oil adds fat, making the cupcakes stay moist for days! Use vegetable or canola oil.
- Egg- A large egg binds the ingredients together and makes the cupcakes fluffy. It has to be room temperature to mix in easily.
- Red food coloring- Use gel food coloring to get the most vibrant red color. A little goes a long way!
- Butter- Softened unsalted butter makes the cream cheese frosting airy with a rich buttery flavor.
- Cream cheese- Use full-fat, room temperature cream cheese in a brick. Reduced fat cream cheese or anything in a tub makes the frosting too runny.
- Powdered sugar- This sweetens and thickens the frosting by drawing water out of the cream cheese. It's also called icing sugar or confectioners sugar.
Variation Ideas
- Add vinegar- You can add ยผ teaspoon white vinegar for that classic red velvet tang. I personally prefer these cupcakes without it.
- Different frosting- Use a half batch of this coffee cream cheese frosting, chocolate cream cheese frosting, Nutella buttercream frosting, or strawberry cream cheese frosting.
- Add cookies- Swirl in some Oreo cookie pieces to make Oreo red velvet cupcakes.
- Topping ideas- Top the cupcakes with red velvet cake crumbles, Valentine's sprinkles, freeze-dried strawberries, or a drizzle of chocolate sauce.
Step by Step Instructions
Preheat the oven to 350ยฐF. Add 6-8 paper liners to a 12-well cupcake pan and set aside.
Step 1: First, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl.
Step 2: In a separate bowl, whisk the buttermilk, sour cream, oil, egg, and vanilla extract until well combined. Then whisk in the food coloring.
Step 3: Slowly pour the wet ingredients into the dry while gently whisking. Scrape down the sides and bottom of the bowl to make sure there are no lumps.
Step 4: Divide the cupcake batter between 6-8 liners, filling each โ full. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Step 5: Let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire cooling rack to cool completely.
Step 6: For the cream cheese frosting, beta softened butter and cream cheese together on medium-high speed.
Step 7: Gradually add the powdered sugar on low speed in 2 parts. Once mixed in, add the vanilla and increase the speed to medium to make the frosting fluffy.
Step 8: Fit a piping bag with a large tip and fill it with the cream cheese frosting. You can also spread the frosting on with the back of a spoon or fill a Ziplock bag with frosting and snip off one corner to make a homemade piping bag.
Frost the cupcakes and enjoy!
Expert Baking Tips
- Use room temperature ingredients. You need to use room temperature buttermilk, egg, butter, and cream cheese so everything is easy to mix together evenly.
- Measure the flour correctly. Weigh the flour in grams with a kitchen scale for the best results. You can also use the spoon and sweep method if you don't have a scale. Fluff up the flour in the bag, spoon it into your measuring cup, and swipe off the excess.
- Don't overfill the liners. If you overfill the liners, the cupcakes will overflow when they rise and make a huge mess.
- Don't overbake! The cupcakes are done when a toothpick inserted in the center comes out clean with a few moist crumbs attached and no wet batter.
Storage Instructions
Store frosted small batch red velvet cupcakes in an airtight container in the refrigerator for 2-3 days.
Storeย unfrostedย cupcakesย in an airtight container at room temperature for up to 4 days and leftover frosting in an airtight container in theย fridgeย for up to 5 days.
Freezing Instructions
I recommend storing the cupcakes and frosting separate and decorating the cupcakes when you're ready to eat them.
Freeze the unfrosted cupcakes on a baking sheet for 2 hours or until frozen solid. Place them in a freezer bag and freeze for up to 3 months.
Freeze leftover cream cheese frosting in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and give it a whisk to make it creamy again.
Frequently Asked Questions
Yes! This recipe will make 12-20 mini cupcakes. Bake at 350ยฐF/180ยฐC for 10-15 minutes.
You either added too much flour or over-baked the cupcakes. Weigh the flour in grams for the best results and check on the cupcakes a little before the bake time.
There's a chemical reaction that happens between the ingredients that turns the cupcakes brownish red. If yours are truly brown, you probably didn't add enough food coloring or used a natural food coloring (like beet root) or a weak, watery food coloring. Gel food coloring works best!
More Cupcake Recipes to Try
๐ Recipe
Small Batch Red Velvet Cupcakes
Equipment
- 1 12-well cupcake pan prepped with 6-8 liners
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Red Velvet Cupcakes
- 100 grams all purpose flour
- 100 grams granulated sugar
- 15 grams cocoa powder
- ยผ teaspoon baking powder
- ยผ teaspoon baking soda
- ยผ teaspoon salt
- 75 grams buttermilk room temperature
- 60 grams sour cream room temperature
- 62 grams neutral oil
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- ยฝ teaspoon red gel food coloring
Cream Cheese Frosting
- 56 grams unsalted butter softened
- 113 grams full fat cream cheese room temperature
- 240 grams powdered sugar
- ยฝ teaspoon vanilla extract
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350ยฐF/180ยฐC. Add 6-8 liners to a 12-cup cupcake pan and set aside.
- Add all purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk until combined.100 grams all purpose flour, 100 grams granulated sugar, 15 grams cocoa powder, ยผ teaspoon baking powder, ยผ teaspoon baking soda, ยผ teaspoon salt
- Whisk the buttermilk, sour cream, oil, egg, and vanilla extract together in a separate mixing bowl. Then stir in the red food coloring.75 grams buttermilk, 60 grams sour cream, 62 grams neutral oil, 1 large egg, 1 tablespoon vanilla extract, ยฝ teaspoon red gel food coloring
- Slowly pour the wet ingredients into the dry ingredients while gently stirring. Whisk until fully combined with no lumps.
- Divide the cupcake batter between 6-8 liners, filling each โ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5-10 minutes before transferring to a wire cooling rack. Let cool completely before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer or hand mixer, beat the softened butter and cream cheese together on medium-high speed until smooth and fluffy.56 grams unsalted butter, 113 grams full fat cream cheese
- Gradually add the powdered sugar in 2 additions, beating well on low after each addition.240 grams powdered sugar
- Mix in the vanilla extract on low. Increase the speed to medium until fluffy.ยฝ teaspoon vanilla extract
- Prepare a piping bag with a large star tip and fill with frosting. Pipe the buttercream on top of each cupcake and enjoy!
areeba sehar
i am a professional baker from the uk so i am not so familiar with using american recipes but i used the metric measurements and these were lovely, the best red velvet cupcakes i have ever made๐
Megan Weimer
That makes me so happy! So glad you liked them.
Nia
Hi
What red gel food colouring did you use in the cupcakes please?
Megan Weimer
Hi! I used Chefmaster Super Red Gel (affiliate link).
Silvana Kezele
Thank you.. Thank you! I love how in Steps 2 & 3 of the instructions you re-list the ingredients and their measurements, this is sooo helpful.