Moist Single Serve Red Velvet Cupcake (Small Batch)

Close up of one red velvet cupcake with cream cheese frosting piped on top and a bite missing showing off the moist, fluffy interior.

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Moist Single Serve Red Velvet Cupcake (Small Batch)

Have a sudden craving for red velvet cake but don't want leftovers sitting around? These small-batch red velvet cupcakes are pure heaven - perfectly moist with that signature cocoa taste and topped with silky cream cheese frosting. The recipe makes just two cupcakes, so you can indulge in one now and save the other for later (or share with someone special...if you're feeling nice!)

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Cakes & Cupcakes, Cream Cheese Frosting, Red Velvet

Servings: cupcakes

Calories: 203kcal

Author: Mike Johnson

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)

Metric - US Customary

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.
Pipe or spread the cream cheese frosting evenly over the top of the cooled cupcakes.

Video

Notes

Cream Cheese Frosting: If you're making the cream cheese frosting just for these cupcakes (¼ of my full recipe), you'll need:

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

Follow these recipe instructions with the amounts listed here to give you the perfect amount for generously frosting both cupcakes.

Storage: Cover and store frosted cupcakes in the refrigerator for 2-3 days. Unfrosted cupcakes can be frozen for up to 2 months. You can then thaw the cupcakes at room temperature, add the frosting, and serve.

Nutrition