Small Batch Red Velvet Cupcakes
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 cupcakes from scratch, perfect for a small Valentine's Day party!
Equipment
- 1 12-well cupcake pan prepped with 6-8 liners
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Ingredients
Red Velvet Cupcakes
- 100 grams all purpose flour
- 100 grams granulated sugar
- 15 grams cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ 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
- ½ 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
- ½ teaspoon vanilla extract
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350°F/180°C. 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, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ 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, ½ 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 ⅔ 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.½ 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!
Video
Notes
Weigh the flour in grams for best results or use the spoon and sweep method.
Use room temperature buttermilk, sour cream, egg, butter, and cream cheese.
The cupcakes are done when a toothpick inserted in the center comes out clean with a few moist crumbs. The tops will bounce back when lightly touched.
Storage: Store frosted cupcakes in an airtight container in the fridge for 2-3 days. Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days and leftover cream cheese frosting in the fridge for up to 5 days.
Freezing: Freeze unfrosted cupcakes on a baking sheet until frozen solid. Place in a freezer bag and freeze for up to 3 months. When ready to enjoy, let thaw at room temperature for 2 hours or in the refrigerator overnight. Freeze leftover frosting in an airtight container for up to 3 months. Thaw overnight in the fridge.
Nutrition
Serving: 1cupcakeCalories: 412.4kcalCarbohydrates: 54.7gProtein: 3.8gFat: 21gSaturated Fat: 8.3gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 8.4gTrans Fat: 0.3gCholesterol: 55.2mgSodium: 186.6mgPotassium: 93.3mgFiber: 1gSugar: 43.2gVitamin A: 456.5IUVitamin C: 0.1mgCalcium: 48.9mgIron: 1mg
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