Small Batch Red Velvet Cupcakes: Moist, Delicious & Perfect for Two

Indulge in the luxurious taste of homemade perfection with these Small Batch Red Velvet Cupcakes. Designed for two, this recipe yields six perfectly moist and utterly delicious cupcakes, crowned with a rich, tangy cream cheese frosting – no cake mix required! Whether it’s a special occasion or just a craving for something sweet, these delightful treats are sure to impress.

Life often calls for a little indulgence, even when you’re craving something sweet but don’t want a full dozen cupcakes taking up counter space. That’s where small batch baking truly shines! After a busy period, I often find myself dreaming of quiet moments at home, especially in January. While I usually long for travel, this year, the simple joy of staying in and tackling my growing list of fun, homemade recipes felt just right.

Yet, finding the time for elaborate bakes can be challenging. Many cookbook recipes demand hours of prep and cooking, which isn’t always ideal for a relaxing day. That’s why I’m a huge advocate for recipes that deliver big flavor in a manageable quantity, perfect for a cozy evening or a small gathering. These Small Batch Red Velvet Cupcakes fit that bill perfectly.

While my recent Mini Lava Cakes were a brand new creation, these Red Velvet Cupcakes are a beloved classic on the blog that I love to revisit and refine. My goal is always to ensure every recipe is as good as it can possibly be, and this 6-cupcake recipe for Red Velvet Cupcakes with Cream Cheese Frosting truly stands out. It’s a testament to the power of thoughtful baking, proving that small batches can be just as, if not more, satisfying.

Inspired by my popular Small Red Velvet Cake recipe and the decadent Red Velvet Lava Cakes, these cupcakes are celebrated for their incredibly moist texture and that signature subtle chocolate taste. The star of the show, beyond the vibrant cake, is undoubtedly the creamy, tangy Small Batch Cream Cheese Frosting. Its bright, zesty notes perfectly complement the sweetness of the cake, creating a harmonious flavor profile that keeps you coming back for more. For those who prefer a less sweet option, my cream cheese whipped cream also makes a fantastic topping.

While Red Velvet is often synonymous with Valentine’s Day due to its striking red hue, these cupcakes are far too delicious to be confined to just one holiday. They make exquisite red velvet Christmas cupcakes, a charming birthday treat, or a delightful anniversary dessert any time of the year. Their elegant appearance and irresistible flavor make any occasion feel a little more special.

What is Red Velvet Cake: Unveiling the Mystery Behind the Iconic Dessert

If you’ve ever delved into the world of homemade red velvet cupcakes, you’ve likely noticed a fascinating array of recipes. Some bakers swear by butter, others by oil, and some combine both. Cocoa powder usage varies from a mere tablespoon to a generous half cup, and you might even stumble upon a recipe calling for only egg whites. This diverse landscape often leaves many wondering: what *is* true red velvet cake?

At its heart, red velvet cake is a subtle chocolate cake, distinctively flavored by the acidic combination of buttermilk and vinegar. Its hallmark deep red color is traditionally enhanced with red food coloring, though historically, a chemical reaction between natural cocoa, buttermilk, and vinegar could produce a reddish-brown hue. It’s crucial to understand that red velvet is not merely a vanilla cake dyed red, nor is it a rich, deeply chocolatey cake like a small chocolate cake. The minimal cocoa powder is key to its unique profile.

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

The primary distinction between chocolate cupcakes and red velvet cupcakes lies in the amount and type of chocolate used, and consequently, the resulting flavor and color.

Chocolate Cupcakes: These are designed to deliver a profound, intense chocolate flavor. They typically incorporate a substantial amount of melted chocolate, cocoa powder, or a combination of both. This creates a deeply rich, often dark brown cake where red food coloring would be largely ineffective at imparting a vibrant red hue.
Red Velvet Cupcakes: In contrast, red velvet cupcakes use a modest amount of natural unsweetened cocoa powder. This small quantity is enough to provide that characteristic subtle chocolate undertone without overpowering the other flavors or making the batter too dark for the red food coloring to achieve its signature vibrant crimson. Red velvet is not intended to be a robustly chocolate-flavored cake; its charm comes from the delicate balance of chocolate, tangy buttermilk, and vanilla, all wrapped in a visually stunning red package.

Embrace the unique character of red velvet – it’s a symphony of subtle flavors and captivating color, not a competition to be the “most chocolatey” cake on the block.

Can’t get enough red velvet recipes? Explore more delightful variations with my Red Velvet Oreo Cheesecake, sweet Red Velvet Sugar Cookies, and irresistible Red Velvet Bars. There’s a red velvet treat for every craving!

Essential Ingredients For Your Small Batch Red Velvet Cupcakes

Crafting these delectable homemade red velvet cupcakes requires a handful of key ingredients, each playing a crucial role in achieving that perfect taste and texture:

All-Purpose Flour: I opt for all-purpose flour for convenience, as it’s a pantry staple for most home bakers. If using it, ensure you know how to measure flour correctly using the spoon and level method to avoid a dense cake.
Cornstarch: This unsung hero acts as a tenderizer, mimicking the effect of cake flour by reducing gluten development. If you happen to have cake flour on hand, you can substitute the cornstarch with an equal amount of additional cake flour.
Cocoa powder: As previously discussed, a small amount of natural unsweetened cocoa powder provides that characteristic subtle chocolate flavor without darkening the batter too much.
Baking soda: This leavening agent is vital! It reacts with the acidic buttermilk and vinegar, producing carbon dioxide gas that helps your cupcakes rise beautifully and achieve a light, airy texture.
Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors, ensuring your cupcakes aren’t bland.
Granulated sugar: Provides sweetness and contributes to the moistness and tender crumb of the cupcakes.
Vegetable oil: Using a neutral-flavored oil like vegetable or canola oil is key. It allows the distinctive tangy buttermilk flavor to truly shine, and crucially, it contributes to the exceptional moistness of the red velvet cupcakes. Butter, while delicious, can sometimes overpower the delicate flavor profile we’re aiming for here.
Egg: A single large egg, at room temperature, adds structure, moisture, and richness to the batter, helping to bind everything together.
Red food coloring: This is where the magic happens visually! I recommend using a liquid red food coloring (like McCormick brand) as it’s easy to incorporate and provides a consistent color. Gel or paste colorings can also be used, but you’ll need to adjust the amount. Remember, the color tends to bake out slightly, so make your batter a bit brighter than your desired final shade.
Vanilla extract: A touch of pure vanilla extract elevates and enhances all the other flavors, adding depth and warmth to the cupcakes.
Buttermilk: The cornerstone of red velvet! Its acidity is crucial for activating the baking soda, which in turn causes the cake to rise properly and contributes to its tender crumb. No buttermilk? No problem! You can easily make your own by adding 1 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk, then letting it sit for 5 minutes until it curdles.
White Distilled Vinegar: This ingredient reinforces the acidity of the buttermilk, ensuring a robust reaction with the baking soda and helping to achieve the characteristic texture and subtle tang.

The delightful chemical reaction among the cocoa powder, buttermilk, vinegar, and baking soda is what helps give red velvet its natural deep maroon hue, which is then often intensified with food coloring for that iconic vibrancy. If you ever come across an “easy red velvet cupcake recipe” that omits these crucial acidic ingredients, I strongly advise against making it – it simply won’t be authentic red velvet.

How To Make The Best Small Batch Red Velvet Cupcakes

Creating these perfect small batch red velvet cupcakes with buttermilk is a straightforward and rewarding process. Follow these steps for an irresistible treat:

Prepare Your Dry Ingredients: In a medium bowl, start by sifting together your all-purpose flour and cornstarch. Sifting helps to aerate the flour and remove any lumps, ensuring a smoother batter. Then, whisk in the cocoa powder, baking soda, and salt. Whisking thoroughly ensures these leavening agents and flavorings are evenly distributed throughout the dry mixture. Set aside.
Cream Wet Ingredients (Part 1): In a separate large mixing bowl, combine the vegetable oil and granulated sugar. Beat them together using an electric mixer (or a whisk and some elbow grease) until the mixture is well moistened and appears smooth, typically about 1 minute. This step ensures the sugar begins to dissolve and is evenly incorporated.
Incorporate Flavor and Color: To the oil and sugar mixture, beat in the large egg, red food coloring, vanilla extract, and white distilled vinegar. Continue beating until everything is thoroughly combined and the batter takes on a vibrant, uniform red color. Don’t be shy about scraping down the sides of your bowl with a spatula to ensure all ingredients are fully incorporated.
Combine Wet and Dry Alternately: This is a crucial step for achieving the perfect cupcake texture. Add the dry ingredients alternately with the buttermilk to the wet mixture. Begin and end with the dry ingredients. A good rhythm is to add roughly one-third of the flour mixture, mix until just combined, then half of the buttermilk, mix again, another third of the flour, the remaining buttermilk, and finally the last third of the flour. Overmixing at this stage can lead to tough cupcakes, so mix only until just combined after each addition.
Fill Cupcake Liners: Carefully spoon the vibrant red batter into your prepared cupcake liners, filling them approximately 2/3 of the way full. It’s tempting to overfill, but these cupcakes will rise nicely, and overfilling can lead to spills and oddly shaped tops. For even distribution, I often put one scoop into each of the 6 liners first, then go back and evenly distribute any remaining batter. This trick helps ensure all your cupcakes are uniform in size.
Bake to Perfection: Place the cupcake pan in your preheated oven at 350°F (175°C) and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. It should come out with a few moist crumbs attached, but no wet batter. A completely clean toothpick might indicate slightly overbaked cupcakes. Once baked, let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Troubleshooting: Why Didn’t My Red Velvet Cupcakes Turn Red?

It’s a common frustration: you follow a red velvet recipe to the letter, add food coloring, but your cupcakes emerge with a muted, brownish, or even reddish-brown hue instead of that iconic vibrant crimson. This issue often puzzles bakers, especially those outside the U.S. While I can’t definitively diagnose every specific coloring used globally, I can offer some insights based on my experience.

In my recipes, I consistently use McCormick liquid red food coloring. Its ingredients typically include Water, Propylene Glycol, FD&C Reds 40 and 3, and a small amount of Propylparaben as a preservative. These synthetic food dyes are stable under baking temperatures and provide a strong, consistent red.

Here’s what might be going wrong if your cupcakes aren’t red:

Natural Food Colorings: Many international or health-conscious brands use natural colorings derived from sources like beetroot or carmine. While these are excellent for other applications, they often react poorly to the heat of baking. The red pigments can dull, fade, or even turn brown during the baking process, resulting in a disappointing color.
Food Coloring Concentration: Some brands simply have a lower concentration of active dye. You might need to add significantly more than the recipe suggests, or switch to a more potent brand.
Too Much Cocoa Powder: Even if you use good food coloring, if your recipe calls for too much cocoa powder (especially Dutch-processed cocoa, which is darker and less acidic), the brown color can overpower the red dye. Stick to natural unsweetened cocoa powder in the small quantities specified for red velvet.
Chemical Reactions: While the traditional reaction between acidic ingredients and natural cocoa can produce a reddish tint, modern food coloring is usually needed for the vibrant red. Ensure your buttermilk and vinegar are fresh and reacting properly with the baking soda.

To ensure a bright red, aim for synthetic, high-quality liquid or gel food coloring and be prepared to add a little extra to achieve a very vivid color in your raw batter, knowing it will soften slightly during baking.

Why Are My Red Velvet Cupcakes Overflowing?

The delicate balance of filling cupcake liners can be one of the most challenging aspects of small batch baking. It’s a fine line between a perfectly domed top and a messy overflow (or a sunken, sad cupcake).

Too Much Batter: If you overfill your cupcake liners, the batter will expand too much during baking. This can cause it to spill over the sides, creating a mushroom cap effect or even flattening out completely. Worse, an overfilled cupcake might rise too high, only to sink dramatically in the middle as it cools, leaving an unsightly crater.
Too Little Batter: Conversely, underfilling your liners will result in small, squat cupcakes that don’t rise to the top of the liner, looking a bit forlorn and unfinished.

With this small batch red velvet cupcake recipe, the sweet spot is to fill your liners approximately 2/3 full. This allows ample space for the batter to rise beautifully without spilling over. My personal trick for achieving consistent results is to first place one generous scoop of batter into the bottom of each of the six liners. Then, I go back and evenly distribute the remaining batter among them until each is filled to the 2/3 mark. This method ensures that every cupcake gets an equal amount of batter, preventing the frustration of running short on the last one or having unevenly sized cupcakes.

How To Decorate Your Small Batch Red Velvet Cupcakes

The classic and most beloved topping for red velvet cupcakes is, without a doubt, a rich and tangy cream cheese frosting. Its slight tartness perfectly complements the subtle chocolate and buttermilk notes of the cake, creating an irresistible pairing. Our Small Batch Cream Cheese Frosting recipe is specifically designed to give you just the right amount for these six cupcakes.

However, if you’re feeling adventurous or prefer a different flavor profile, you have other delicious options:

Small Batch Buttercream: For a sweeter, richer option, a classic Small Batch Buttercream can be a delightful alternative. Its smooth texture and buttery flavor are always a crowd-pleaser.
Small Batch Chocolate Frosting: If you want to lean into the chocolate notes of the red velvet, a Small Batch Chocolate Frosting would be a decadent choice, adding another layer of rich cocoa flavor.

Don’t limit yourself! You can explore my full list of small batch frosting recipes to mix and match to your heart’s content, finding the perfect partner for your red velvet creations.

How To Store Homemade Red Velvet Cupcakes for Freshness

Proper storage is key to keeping your homemade red velvet cupcakes tasting fresh and moist. Here’s how to do it right:

Unfrosted Cupcakes: If your cupcakes are unfrosted, they can be stored at room temperature in an airtight container for up to 2-3 days. There’s no need to refrigerate them at this stage.
Frosted Cupcakes (with Cream Cheese Frosting): Once you add cream cheese frosting, refrigeration is a must due to the dairy content. Place the frosted cupcakes in an airtight container that is deep enough to prevent the frosting from getting smushed. They will keep well in the refrigerator for up to 1 week.
Serving Tip: To enjoy refrigerated cupcakes at their best, let them sit at room temperature for about 15-30 minutes before serving. This allows the cake and frosting to soften slightly, enhancing their flavor and texture.

Can You Freeze Red Velvet Cupcakes?

Yes, red velvet cupcakes freeze beautifully, making them perfect for meal prep or saving extras for later!

Freezing Unfrosted Cupcakes: This is generally the best method for freezing. Arrange the unfrosted cupcakes on a baking sheet and place them in the freezer for about an hour, or until they are firm. Once firm, wrap each cupcake individually in plastic wrap, then transfer them to a freezer-safe plastic bag or an airtight container. They can be frozen for up to 3 months. For extra protection against squashing, you can place the plastic bag inside a rigid container.
Freezing Frosted Cupcakes: While unfrosted is preferred, you can also freeze frosted cupcakes. Follow the same initial step: place them on a cookie sheet and freeze for an hour until the frosting is solid. Once firm, carefully place each frosted cupcake into a deep, airtight container that will protect the delicate frosting from being damaged. Freeze for up to 3 months.

How To Thaw Frozen Cupcakes

To bring your frozen cupcakes back to life:

Simply remove them from their freezer packaging and place them on a wire rack at room temperature. Allow them to thaw for about 30 minutes to an hour, or until they reach your desired temperature. If frosted, give them a little longer for the frosting to soften.

Explore More Small Batch Cupcake Recipes

If you’ve fallen in love with the convenience and charm of small batch baking, you’re in luck! Discover my full collection of small batch cupcake recipes, perfect for satisfying any craving without an overwhelming amount of leftovers.

Some personal favorites you might enjoy include:

Small Batch Chocolate Cupcakes: Rich, decadent, and utterly satisfying.

Small Batch Vanilla Cupcakes: The classic for a reason, perfect for any frosting.

Small Batch Yellow Cupcakes: Bright, buttery, and incredibly comforting.

Small Batch Strawberry Cupcakes: Bursting with fresh berry flavor.

Carrot Cake Cupcakes with Pineapple: A delightful twist on a classic, moist and flavorful.

Pumpkin Pie Cupcakes: Seasonal perfection, reminiscent of your favorite pie.

Banana Cupcakes: Sweet, tender, and often topped with rich chocolate fudge.

Not in the mood for cupcakes? No problem! Explore my full list of 6 Inch Cake Recipes, ideal for intimate celebrations or simply a craving for a perfectly proportioned cake.

Small Batch Red Velvet Cupcakes

Yield:
6 cupcakes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These Small Batch Red Velvet Cupcakes, complete with a luscious cream cheese frosting, are the definition of moist and delicious. A perfectly portioned homemade treat for two, made entirely from scratch without a cake mix!

Ingredients

1/2 cup + 3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup granulated sugar
1/4 cup vegetable or canola oil
1 large egg, room temperature
2 teaspoons liquid red food coloring (I used McCormick brand)
1 teaspoon vanilla extract
1/2 teaspoon white distilled vinegar
1/4 cup buttermilk, room temperature (or substitute whole milk with 1 teaspoon lemon juice added, wait 5 min)
Small Batch Cream Cheese Frosting (get recipe here)

Instructions

Preheat your oven to 350°F (175°C). Prepare a standard cupcake pan by lining 6 wells with paper cupcake liners.
In a medium bowl, sift together the all-purpose flour and cornstarch. Then, whisk in the cocoa powder, baking soda, and salt until all dry ingredients are thoroughly combined.
In a large mixing bowl, combine the granulated sugar and vegetable or canola oil. Beat them together until the sugar is moistened and the mixture is smooth, about 1 minute.
Add the room temperature egg, liquid red food coloring, vanilla extract, and white distilled vinegar to the sugar-oil mixture. Beat until everything is well combined and the batter achieves a vibrant, consistent red color. Scrape down the sides of the bowl as needed to ensure even mixing.
Gradually add the dry ingredient mixture alternately with the buttermilk to the wet ingredients. Start and end with the dry ingredients, adding the flour in three additions and the buttermilk in two additions. Mix only until just combined after each addition to avoid overmixing, which can lead to tough cupcakes.
Carefully spoon the prepared red velvet batter into the lined cupcake wells, filling each liner no more than 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs, but no wet batter. Allow the cupcakes to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, decorate your cupcakes generously with Small Batch Cream Cheese Frosting. Store any frosted cupcakes in an airtight container in the refrigerator for up to 1 week. For best taste and texture, let them sit at room temperature for 15-30 minutes before serving to remove the chill.

Notes

Loved this recipe? Be sure to explore my comprehensive list of Small Batch Cupcake Recipes, featuring delightful options like chocolate, strawberry, vanilla, and many more to suit every craving!
Craving more delicious red velvet treats? Don’t miss out on my Small Red Velvet Cake (perfect for two!), the indulgent Red Velvet Oreo Cheesecake, and the delightful Red Velvet Sugar Cookies.

Recommended Baking Essentials

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Cupcake Pan
Paper Liners
Piping Set

Did you make this recipe?

I’d love to hear your thoughts! Please rate the recipe above, leave a comment below, and don’t forget to share a photo of your delicious creation on Instagram using #HITKrecipes.

Originally published on January 21, 2021, this recipe has been lovingly refreshed for optimal enjoyment!