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red cupcakes with frosting on top on a white plate.
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5 from 2 votes

Small Batch Red Velvet Cupcakes Recipe

Make red velvet cupcakes - a small batch - 4 perfect cupcakes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 cupcakes
Calories: 145kcal
Author: Dorothy Kern
Cost: 6


  • 6 tablespoons + 2 teaspoons (52g) all-purpose flour
  • 5 tablespoons + 1 teaspoon (66g) granulated sugar
  • ½ teaspoon (1g) cocoa powder
  • teaspoon baking soda
  • Pinch of salt
  • 4 tablespoons (60ml) vegetable oil
  • 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


  • 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.


  • 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!


Serving: 1cupcake | Calories: 145kcal