Chef Dalila
Small batch red velvet cupcakes have a special place in my heart, reminding me of quiet afternoons baking with my mum. Here at Let Them Cook, I’m sharing her secret ingredient that makes these cupcakes unbelievably moist and full of love.
In this post, we’ll cover my mum’s treasured method so you can whip up perfect small-batch red velvet cupcakes with this trusted recipe from Just so Tasty. You’ll learn the secret to achieving that perfectly velvety texture, why buttermilk is non-negotiable, and how to whip up the silkiest cream cheese frosting.
This easy red velvet recipe for two is ideal for a special occasion, and you can also discover a delightful 6-cupcake red velvet recipe from Homemade In The Kitchen that transforms simple ingredients into a truly memorable dessert.
small batch red velvet cupcakes
Top 3 Tips for Perfect Small Batch Red Velvet Cupcakes
- Always use room temperature ingredients for a smooth, evenly mixed batter.
- Avoid overmixing the batter once you’ve added the flour for a tender crumb.
- A touch of vinegar reacts with the bicarb soda for the fluffiest texture.
A Bite of Memory: Thoughts on Baking with Love
Every cupcake holds a story. For me, it’s the story of my mother’s hands, dusted with flour and love.
Baking isn’t just about following a recipe; it’s about pouring your heart into every single measure.
Story Image
If you’d like a similar recipe…
<!– wp:wpzoom-recipe-card/block-recipe-card {"recipeTitle":"Simple Small Batch Red Velvet Cupcakes: The Irresistible 6-Cupcake Recipe","summary":"These small batch red velvet cupcakes are incredibly moist and tender, topped with a luscious cream cheese frosting. A perfect treat for two, filled with love.","course":["Dessert","Snack","Treat"],"cuisine":["American"],"keywords":["red velvet cupcakes","small batch cupcakes","cupcakes for two","cream cheese frosting"],"ingredients":[{"name":"For the Cupcakes:"},{"name":"65g plain flour"},{"name":"1 tbsp unsweetened cocoa powder"},{"name":"1/4 tsp bicarbonate of soda"},{"name":"A pinch of salt"},{"name":"100g caster sugar"},{"name":"60ml vegetable oil"},{"name":"1 large egg, room temperature"},{"name":"1/2 tbsp red food colouring gel"},{"name":"1/2 tsp vanilla extract"},{"name":"60ml buttermilk, room temperature"},{"name":"1/2 tsp white wine vinegar"},{"name":"For the Cream Cheese Frosting:"},{"name":"115g full-fat cream cheese, softened"},{"name":"55g unsalted butter, softened"},{"name":"250g icing sugar, sifted"},{"name":"1/2 tsp vanilla extract"}],"steps":[{"text":"Preheat your oven to 170°C (160°C Fan) and line a 6-cup muffin tin with cupcake liners."},{"text":"In a medium bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, and salt. Set aside."},{"text":"In a larger bowl, whisk the caster sugar and vegetable oil together until well combined. Add the egg, red food colouring, and vanilla extract, and whisk until smooth and vibrant."},{"text":"Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix on a low speed until just combined – be careful not to overmix."},{"text":"In a tiny bowl, stir the white wine vinegar in. Immediately fold it gently into the cupcake batter."},{"text":"Divide the batter evenly among the 6 cupcake liners, filling each about two-thirds full."},{"text":"Bake for 16-18 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached."},{"text":"Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely."},{"text":"While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy."},{"text":"Gradually add the sifted icing sugar, beating on a low speed until incorporated, then increase the speed to high and beat for 2-3 minutes until light and fluffy. Stir in the vanilla extract."},{"text":"Once the cupcakes are completely cool, pipe or spread the frosting on top. I like to add a little sprinkle of cupcake crumbs for decoration, just like my mum used to."}],"details":[{"jsonKey":"prepTime","value":"20","unit":"minutes"},{"jsonKey":"cookTime","value":"18","unit":"minutes"},{"jsonKey":"servings","value":"6","unit":"cupcakes"},{"jsonKey":"calories","value":"350","unit":"kcal per cupcake"}],"notes":"Buttermilk is key for the classic tangy flavour and tender texture. If you don’t have any, add 1/2 tbsp of lemon juice or white vinegar to 60ml of milk and let it sit for 5-10 minutes.
Be careful not to overbake! The cupcakes are done when a skewer inserted into the centre comes out with a few moist crumbs attached.
Ensure your cream cheese and butter are properly softened to room temperature for a perfectly smooth, lump-free frosting.
“} –>
Small Batch Red Velvet Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, vegetable oil, vanilla extract, red food coloring, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing.
- Spoon the batter into the prepared cupcake tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing until the frosting is fluffy.
- Frost the cooled cupcakes and enjoy!
