Small Batch Red Velvet Cupcakes Recipe
Make red velvet cupcakes - a small batch - 4 perfect cupcakes.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 cupcakes
Cost: 6
- 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
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
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