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Small Batch Red Velvet Cupcakes with Cream Cheese Frosting

These red velvet cupcakes with cream cheese frosting are the best small batch recipe to make when you’re craving something sweet! Moist red velvet cake topped with rich cream cheese frosting is a truly iconic flavor pairing, and making just 6 cupcakes, it’s the perfect treat to share for any small celebration or gathering.
Servings: 6 cupcakes
Author: Abigail Bingham

Ingredients

For the cupcakes:

  • ½ cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 2-3 teaspoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • ½ teaspoon vinegar or lemon/lime juice*
  • ¼ cup buttermilk

For the frosting:

  • ¼ cup unsalted butter room temp
  • 4 oz cream cheese room temp
  • 1 cup powdered sugar sifted
  • ¼ teaspoon vanilla extract

Instructions

For the cupcakes:

  • Preheat your oven to 350ºF and line a cupcake tray with 6 liners.
  • Mix together the flour, cornstarch, cocoa powder, baking soda and salt in a bowl.
  • In a separate bowl, mix together the sugar and oil until combined, then beat in the egg, food coloring, vanilla, syrup, and lemon/lime juice.
  • Add the flour mixture to the wet ingredients alternately with the buttermilk, starting with the flour, then the milk, until all has been added. mix until combined.
  • Fill the cupcake liners about ¾ full, with just a bit of space at the top.
  • Bake cupcakes for 18-20 minutes or until a toothpick comes out clean. cool before frosting!

For the frosting:

  • Beat the butter and cream cheese together until smooth, with no lumps (best done in a standard mixer).
  • Add in ½ cup of the powdered sugar until combined, then add your vanilla extract.
  • Add the rest of the sugar until fully combined, then chill slightly before piping onto cupcakes.

Notes

  • *Most recipes use vinegar, but I didn't have any so I used lime juice. you can interchange vinegar with lemon or lime juice in the same amounts, so you can use whatever you have on hand!
  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
  • Piping tools matter. If your cupcakes never seem to come out looking like the ones in professional photos, it’s probably because you aren’t using the right piping tools. The most common tips are 1M and 2D, and if you use them with a proper piping bag, you’ll find frosting your cupcakes so much easier (and prettier)!