Simple Small Batch Red Velvet Cupcakes
These small batch red velvet cupcakes are the best I've ever had! The recipe is super simple, straightforward, and makes just 6 soft and fluffy cupcakes. Top them with tangy cream cheese frosting and share them with your friends!
Equipment
- Cupcake pan
- Paper cupcake liners
- Stand mixer or hand mixer
Ingredients
- 80 grams all purpose flour (⅔ cup)
- 10 grams Dutch process cocoa powder (2 Tablespoons)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon Kosher salt I use Diamond
- 60 grams unsalted butter, softened (¼ cup)
- 75 grams granulated sugar (6 Tablespoons)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon red food coloring more as needed
- 80 milliliters buttermilk (⅓ cup)
- ¼ teaspoon white vinegar
- 25 milliliters neutral oil I use avocado oil (1 Tablespoon + 2 teaspoons)
- Small batch cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (177°C). Line a standard cupcake pan with 6 paper cupcake liners. Then, combine the all purpose flour, cocoa powder, baking powder, baking soda, and Kosher salt in a small bowl. Set aside.
- Add the softened unsalted butter and granulated sugar to a medium mixing bowl. Using a stand mixer or hand mixer, cream the butter and sugar until it's very light and fluffy, 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure everything is well-mixed. Then, mix in the egg, vanilla extract, and red food coloring until smooth. (The mixture may curdle a little. Don't stress! This is normal.)
- Sift the flour mixture into the wet ingredients. Mix until the batter is about 75% combined. Then, add the buttermilk, white vinegar, and neutral oil. Mix just until the batter comes together. Don't over-mix or the cupcakes will come out dense and dry.
- Using a cupcake scoop, evenly divide the batter between the 6 cupcake liners. They should be about ¾ full.
- Bake the cupcakes for 15-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. Frost with cream cheese frosting and decorate as desired. Enjoy!
Notes
With small batch baking, it's important to weigh the ingredients with a scale instead of measuring cups. Even just a little extra flour or cocoa powder can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour and cocoa powder. First, fluff the flour or cocoa powder with a whisk. Spoon the fluffed flour or cocoa into the measuring spoon and level it off without packing it in.
I used Diamond Kosher salt when I was testing this recipe. If you use Morton's, halve the amount of salt.
I'm very sensitive to the taste of red food coloring, so I like to use the natural stuff made with beet juice. But use whatever you have! Gel or liquid will both work, and you can adjust the color based on what you're using. Just don't go overboard with liquid food coloring, or it'll affect the texture of the cupcakes.
To make your own buttermilk, combine 75 milliliters of whole milk with 5 milliliters of white vinegar. Whisk and let it sit for 5-10 minutes, until it's slightly curdled.
Nutrition
Serving: 1cupcake without frostingCalories: 229kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 54mgSodium: 157mgPotassium: 73mgFiber: 1gSugar: 13gIron: 1mg
Tried this recipe?Let us know how it was!