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If you've been following my blog for a while, you already know that red velvet holds a special place in my heart. From my red velvet macarons to my red velvet snack cake, my red velvet brownies to my red velvet cake balls, I'm constantly experimenting with this beloved flavor combination. There's something magical about that hint of cocoa paired with tangy cream cheese frosting that I just can't resist.
But sometimes you don't need (or want!) a whole cake sitting on your counter. That's precisely why I created this moist single serve red velvet cupcake recipe. It has everything you love about classic red velvet - that rich crimson color, subtle chocolate flavor, and that cream cheese frosting that makes everything better - but scaled down to just two perfect cupcakes. Trust me, they're just as amazing as the full-batch version!
Ingredients and Substitutions
- All-purpose flour: Nothing fancy here - just regular flour. Pro tip: don't scoop directly with your measuring cup or you'll end up with too much. Spoon it in instead!
- Cocoa powder: Grab natural cocoa powder (not Dutch-processed) - this is what gives red velvet that subtle chocolate flavor we all love. Plus, it reacts with the baking soda to make these cupcakes super tender.
- Sugar: 2 tablespoons of granulated sugar and 1 tablespoon of brown sugar. We're not going overboard here - just enough to make them perfectly sweet. You can use 3 tablespoons of granulated sugar if that's all you have in your pantry.
- Baking soda & baking powder: Our leavening agents to create that signature red velvet texture.
- Salt: Just a pinch - it makes everything taste better!
- Egg white: One large egg white is all you need. Save the yolk for your morning scramble!
- Oil and butter: Using a combination of fats is ideal here. The butter provides flavor, and the vegetable oil keeps these cupcakes incredibly moist.
- Buttermilk: This is non-negotiable for that classic red velvet tang. No buttermilk? No problem! Mix 2 tablespoons of milk with ¼ teaspoon vinegar, wait 5 minutes, and you're good to go.
- Vanilla: Real vanilla extract makes everything better.
- Red food coloring: Go for gel coloring if you can - you'll get that gorgeous red color without adding too much liquid.
- Vinegar: Just a tiny splash. Trust me on this one!
Quick Baking Science Note: The vinegar isn't just hanging out in there for fun! It reacts with the baking soda and natural cocoa powder to create that famously tender, velvety crumb. It also helps intensify the red color and adds that subtle tang that makes red velvet uniquely delicious.
For That Irresistible Cream Cheese Frosting:
- Cream cheese: Take it out of the fridge early - room temperature cream cheese is key for smooth frosting.
- Butter: Also needs to be room temp. Cold butter = lumpy frosting, and nobody wants that!
- Powdered sugar: Sift it first unless you like finding little sugar lumps in your frosting.
- Vanilla: Because a little extra vanilla never hurt anybody.
How to Make Small Batch Red Velvet Cupcakes
Note on Measurements: I develop all my recipes using weight (grams) because it's simply the most accurate way to bake. While you'll find volume measurements in the recipe card (just click "US Customary" below the ingredients), I really recommend using a kitchen scale if you can. Here's why: cups can vary in size worldwide, and even the way you scoop flour can change how much goes into your measuring cup! For the best results and to bake these cupcakes exactly as I tested them, grab a scale - they're inexpensive and will seriously up your baking game.
Remember to tag @mikebakesnyc on Instagram and leave a rating + review below if you make this Small Batch Red Velvet Cupcake Recipe!
Moist Single Serve Red Velvet Cupcake (Small Batch)
Ingredients
- 14 g unsalted butter softened
- 7 g vegetable oil
- 25 g granulated sugar
- 14 g dark brown sugar
- 1 large egg white (~30g)
- 1 teaspoon red gel food coloring
- 30 g buttermilk
- ¼ teaspoon white vinegar
- ¼ teaspoon vanilla bean paste (or extract)
- 31 g all-purpose flour
- ½ teaspoon unsweetened natural cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- ¼ batch cream cheese frosting (see notes)
Instructions
- Preheat the oven to 350°F (180°C). Line 2 wells of a standard muffin pan with cupcake liners and set aside.
- In a medium bowl, whisk together the butter and oil until combined. (You can also use a hand mixer to make things go faster!)
- Add both sugars and whisk until pale and fluffy, about 1 minute. Add the egg white and food coloring, whisking until well combined. Then mix in the buttermilk, vinegar, and vanilla until incorporated.
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, and then pour the dry ingredients into the wet and whisk until just combined.
- Divide the batter between the prepared liners, using about 4 tablespoons (60g) per cup. Liners will be nearly full.
- Bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out relatively clean with a few moist crumbs. Allow the cupcakes to cool completely while you make the cream cheese frosting.
Video
Notes
- 2 tablespoons (28g) cream cheese, softened
- 1 tablespoon (14g) unsalted butter, softened
- ⅓ cup + 2 tablespoons (55g) powdered sugar
- ¼ teaspoon vanilla bean paste (or extract)
- Pinch of salt
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