The Best Small Batch Red Velvet Cupcakes Recipe

Red velvet desserts are a common fan favorite and I guarantee that whoever takes a bite out of these will instantly fall in love with them. Follow along with this easy original recipe to find out how to make them!

Since you are here looking for a small batch recipe, check out this Small Batch Snickerdoodle Cookies Recipe, this Small Batch Cookie Butter Brownies Recipe, or this Small Batch Biscuits for Two Recipe.

This is the Best Small Batch Red Velvet Cupcake Recipe

Red velvet usually comes to mind most often around Valentine’s Day. However, these delicious red velvet cupcakes are also perfect for Christmas, Fourth of July, or any birthday or special occasion.

This recipe has been tried, tested, and expertly crafted to deliver the best result so you can enjoy the best red velvet cupcakes every time.

A whole red velvet layer cake can sometimes be too much for the event or group of people that it’s for. That’s why these homemade red velvet cupcakes are the best fit!

Ingredients for these Small Batch Red Velvet Cupcakes

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• All-Purpose Flour: If you can, measure your flour in grams with a kitchen scale for better accuracy. If you’re using measuring cups, scoop the flour into the measuring cup with a spoon instead using the measuring cup to scoop the flour. Level it off once it’s full.
• Cocoa Powder: adds a light chocolate flavor.
• Baking Powder and Baking Soda: help the cupcakes rise so they’re airier.
• Salt: enhances all of the flavors and balances out the sweetness.
• Granulated Sugar: sweetens the cupcake batter.
• Buttermilk: One of the key ingredients that gives red velvet its unique flavor and texture. If you don’t have any, a common way to make some is by adding a ratio of 1 tablespoon of lemon juice to 1 cup of milk.
• Neutral Oil: moistens the cake and gives it a better mouth feel.
• Vanilla Extract: specifically enhances the chocolate flavor.
• White Vinegar: is the other key red velvet ingredient with the buttermilk.
• Red Food Coloring: Just a couple drops will give your cupcakes a beautiful color.
• Egg: Pull out your egg prior to baking to allow it to get to room temperature.
• Cream Cheese: Leave it out so it softens so it’s easier to whip.
• Unsalted Butter: Similar to the cream cheese, pull it out of the fridge early so that it softens.
• Powdered Sugar: sweetens the cream cheese frosting.

How to Make this Small Batch Red Velvet Cupcakes Recipe

Make sure to scroll down to the recipe card at the bottom of the page for the full step-by-step instructions! 

Make the Cupcakes

1. Preheat the oven and line a cupcake tray with 6 cupcake liners.
2. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a separate large mixing bowl, beat together the sugar, buttermilk, oil, vanilla extract, white vinegar, and egg with an electric mixer until combined.
4. Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined as overmixing will cause the cupcakes to be less tender.
5. Divide the red velvet cake batter evenly among the cupcake liners, filling each about ⅔ full.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for a few minutes. Then take them out of the tin and transfer them to a wire rack to cool completely.

Make the Frosting

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and salt and whip until light and fluffy.

Top Your Cupcakes

Once the cupcakes are completely cooled, frost them with the tangy cream cheese frosting. 

1. You can either scoop a dollop on top with a spoon for ease or use the piping technique to create a bakery style look. If you don’t have a piping bag, you can always make one by using a Ziploc bag and cutting one of the bottom tips off.
2. If you want, you can decorate with sprinkles to add an extra pop of color.

Why You Need to Make this Recipe!

• These perfect red velvet cupcakes are great for any occasion!
• The ingredients are easy to find and grab at any grocery store.
• Have fun and create memories by making them with kids or family members.

Frequently asked questions – FAQ

How to Store these Small Batch Red Velvet Cupcakes

Place the cupcakes in an airtight container and store them in the fridge for 3-5 days.

What Exactly is Red Velvet?

Back in the day, traditional red velvet cake was made with unprocessed cocoa powder that was more acidic than the regular cocoa we use today. This acidic cocoa would naturally give off a red hue that would color the cake.

These days, even though we use different cocoa powder than what was used before, we still try to stay true to the original recipe by adding in acidic ingredients to recreate that unique red velvet flavor and texture.

What is the Difference Between Red Velvet Cake and Chocolate Cake?

Even though red velvet does include cocoa powder and has chocolate flavor, it’s nowhere near the potency and strength of normal chocolate cake. Chocolate cake usually has multiple layers of chocolate flavor, including melted chocolate chips sometimes and chocolate frosting.

Red velvet on the other hand, simply combines the cocoa powder with other key flavors such as the vanilla extract and buttermilk to get that iconic red velvet flavor.

Can I Use Cake Flour Instead of All-Purpose Flour?

You absolutely can! Cake flour will make your cupcakes have even better texture by giving them a finer, more even crumb and enhanced tenderness. All-purpose flour still works great so no need to worry about this.

We used all-purpose flour instead of cake flour for this recipe because that’s what I had on hand and figured you do too!

Can I Make Vegan Red Velvet Cupcakes?

It’s better to go on google and find an actual recipe for vegan cupcakes instead of just trying to substitute an ingredient or two. This recipe was specifically designed to be made with the egg and buttermilk and won’t turn out the same without them.

For easy transition, check out these Vegan Red Velvet Cupcakes by Nora Cooks.

Can I Use a Different Frosting on These Cupcakes?

Traditionally, these cupcakes are made with cream cheese frosting, but you can definitely use a different one if you want!

Other options include American buttercream, Swiss buttercream, Italian buttercream, or French buttercream.

The Best Small Batch Red Velvet Cupcakes Recipe

If you enjoyed this Small Batch Red Velvet Cupcakes recipe, make sure to pin it for later!