Small batch Red Velvet cupcakes
These easy and delicious small batch red velvet cupcakes are a simple and delicious cake to make for Valentine's Day or whenever you need a little red velvet treat.
Servings: 6 cupcakes
Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup buttermilk
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 teaspoon red food coloring
- 1 egg
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
Red Velvet Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.2/3 cup all-purpose flour, 1 tablespoon cocoa powder, 1/8 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a separate bowl, beat together the sugar, buttermilk, oil, vanilla extract, white vinegar, and egg until combined.1/4 cup granulated sugar, 1/4 cup buttermilk, 2 tablespoons neutral oil, 1 teaspoon vanilla extract, 1/2 teaspoon white vinegar, 1 teaspoon red food coloring, 1 egg
- Pour the wet ingredients over the dry, Mix until just combined as over mixing will cause the cupcakes to be less tender.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.4 oz cream cheese, 3 tablespoons unsalted butter
- Add the powdered sugar, vanilla extract, and salt and whip until light and fluffy.1 cup powdered sugar, 1/2 teaspoon vanilla extract, pinch of salt
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting. I frosted mine with a star tip. Add sprinkles if you'd like and enjoy!
Nutrition
Calories: 340Calories | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 233mg | Potassium: 80mg | Fiber: 1g | Sugar: 29g | Vitamin A: 485IU | Calcium: 44mg | Iron: 1mg
