Small Batch Red Velvet Cupcakes Recipe
Make red velvet cupcakes - a small batch - 4 perfect cupcakes.
Servings: 4 cupcakes
Calories: 145kcal
Cost: 6
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.
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!
Nutrition
Serving: 1cupcake | Calories: 145kcal