This post may contain affiliate links. For more information, read my disclosure policy.
These Small Batch Red Velvet Cupcakes are delicious. They are fluffy and moist cupcakes that you do not want to miss – and this recipe makes a perfect 4 cupcakes!
Makes 4 Red Velvet Cupcakes
I love this red velvet recipe because they are small batch! If you don’t know, a small batch means that this recipe makes a smaller amount than usual. This recipe makes 4! It is so good because if you have a small group, you do not need to make an excessive amount of cupcakes!
Red velvet is always so fun because of how pretty they are. And they taste great too. They are so versatile and great for any event you have coming up! I’ve done all the math for you so you can make a small batch of cupcakes without having to divide or do fractions!
Ingredients Needed
- Cocoa powder – Red velvet isn’t chocolate, but there is just a touch of cocoa in it.
- Baking soda – This is how the cupcakes rise and get nice and fluffy.
- Vegetable oil – Keeps the cupcakes super moist.
- White Vinegar – The vinegar in red velvet cupcakes gives that signature flavor, helps activate the baking soda, and helps the red coloring pop.
- Food coloring: Red for the amazing coloring, but this works with any color! You can use gel food coloring or regular.
- Frosting: Cream Cheese Frosting is a classic pairing with red velvet.
How to make Small Batch Cupcakes
- Whisk together flour, sugar, cocoa, baking soda, and salt.
- Mix together oil, vanilla, egg, and vinegar.
- Stir wet ingredients into dry ingredients.
- Add food coloring and stir.
- Divide evenly 4 cupcake liners. Bake for 15-20 minutes, or until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
- To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.
Expert Tips
- Cream cheese frosting is of course the classic frosting to go with small batch red velvet cupcakes, but you can use whatever frosting you’d like (vanilla buttercream is fantastic).
- Make sure you let the cupcakes cool completely before frosting so the frosting can stay on the cupcakes correctly.
- You can also bake these in 2 (8-ounce) wide mouth mason jars. Baking time will be 20-25 minutes.
FAQs
Yes you can! Store them in an airtight container to keep them fresh!
For sure! Just use a different food coloring–blue velvet sounds great!
Small Batch Red Velvet Cupcakes Recipe
Ingredients
- 6 tablespoons + 2 teaspoons (52g) all-purpose flour
- 5 tablespoons + 1 teaspoon (66g) granulated sugar
- ½ teaspoon (1g) cocoa powder
- ⅛ teaspoon baking soda
- Pinch of salt
- 4 tablespoons (60ml) vegetable oil
- ⅛ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon white wine vinegar
- ¼ – 1 teaspoon food coloring
- 4 tablespoons (57g) unsalted butter , softened
- 4 ounces (113g) cream cheese , softened
- 2 cups (226g) powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a cupcake pan with liners.
- Whisk together flour, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, egg, and vinegar. Add food coloring.
- Divide evenly into muffin liners. Bake for 15-20 minutes, until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
- To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.
Recipe Notes
- You can also make this in 2 (8-ounce) wide mouth jars. Spray two half-pint wide mouth jars with cooking spray. Set on a small cookie sheet.
- If you’re using gel food coloring you’ll only need a few drops.
- Use pink or red or any color you want for these cupcakes!
Recipe Nutrition
Other Red Velvet Recipes
Last Updated on October 6, 2023
Oh my, I think I could eat BOTH of these with no problem! I love the idea of using the jars instead of a plain old cupcake tin. So much more fun!
Oh, believe me. I could eat both too!
LOVE them! the cupcakes and my boobies:)
LOL! Thanks Heather!
Love it!!! Excited for the link up tonight! Off to write the post now 🙂
These are fab! I love the link to the Frosting for the Cause, too. 🙂 I participated in that last year, so it brought back happy memories of my trip to the breast cancer survivors group and learning about their journeys. I think the cherry on top would have been fitting! Have a wonderful week, Dorothy!
I am absolutely OBSESSED with your blog! I want to make everything! I’m following you now 🙂 Also, your food photography is just lovely!
I would love for you to swing by my blog and check it out! I do various kinds of photography and I just put up a post about a quick, 10-second, professional-looking cake decorating tip! Please follow if you’d like! I would really appreciate it and would love to hear from you!
neha
neha made
Great cupcakes and thank you for hitting the nail on the head with your post for Breast Cancer Awareness. Might I suggest a cherry on top…get the visual:-D
I’ve always known that your college was worth it. After all, that’s where you met your hubby!! And two toned frosting would have been great on these but maybe too much for a family site!! lol
Love, Mom
Save the tatas.. haha I love it.
I love that you made just two! Perfect for the cause (save the ta-tas!), perfect for not having lots of tempting cupcakes sitting around the house, and perfect to share with a friend. Love that idea 🙂
well I am touched you love my boobs, but I am so sad you didn’t decorate them how you wanted;p But yeah I said crap on my blog and well, the searches people did that lead them to my blog, not good.
Featured In
Rate This Recipe