Small Batch Red Velvet Cupcakes
Small batch cupcakes are such an easy and delicious way to liven up your week without committing to an entire batch of cupcakes. Perfect for those who live alone or with a partner or even for small get-togethers. Red velvet is one of my favorite flavors and the frosting is standard cream cheese frosting with a fun added twist. Let’s get baking!
Recipe adapted from Buttermilk by Sam
Cupcakes
57g or 1/4 cup butter, unsalted and softened
100g or 1/2 cup granulated sugar
1 large egg, room temperature
1 tsp good vanilla extract or vanilla bean paste
1 tsp instant coffee
85g or 1/2 cup + 1 tbsp cake or all-purpose flour, sifted
1/4 tsp baking soda
1/4 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
25g or 1/4 cup Dutch process cocoa powder, sifted
Red gel food coloring
100g or 6 tbsp buttermilk, can also use 1/4 cup + 2 tbsp kefir (yogurt)
2 tbsp boiling water
Sour Cream Cream Cheese Frosting
113g or 1/2 cup butter, unsalted and softened
113g or 1/2 brick of cream cheese
1/2 tsp fine sea salt
1 tsp good vanilla extract or vanilla bean paste
1-2 tbsp sour cream
1 1/2 cups powdered sugar, sifted
Instructions
Preheat oven to 350 F and line cupcake tin with 6-8 muffin liners. (I also spray the liners with a cooking spray, like PAM.)
Beat together the butter, vanilla, salt, and sugar in a bowl with a hand mixer for minimum of 5 minutes until the mixture appears light and creamy. Add in the egg and beat for an additional 2-3 minutes.
Add the baking soda, flour, and cocoa powder into the bowl. Turn the mixer on low and slowly pour in the buttermilk and then the boiling water. Squeeze in 5-7 drops of the red food coloring and beat until the batter is airy and smooth. Do not overmix the batter! This usually takes about a minute for everything to come together.
Divide the batter among the cupcake tin/liners - they should fill up about 2/3 of the way. Bake for about 20 minutes or so until the tops spring back when touched. Cool in the tin for 2 minutes before transferring the cupcakes to a cooling rack. Allow them to cool fully to room temperature before frosting. If you are making them in advance, store them in an airtight container in the fridge until ready to use/eat (can be made maximum 3 days before needing them with this method).
While the cupcakes cool, combine the cream cheese, vanilla, salt, and butter in a separate bowl. Beat with a hand/stand mixer on low until there are no lumps. Sift in the powdered sugar a 1/2 cup at a time and taste as you go. Stop when you are pleased with the taste (original recipe calls for 2 cups of powdered sugar, but I like it less sweet with 1.5 cups). Add in the sour cream and mix one last time until everything is combined. Pipe or spread frosting onto cooled cupcakes and enjoy!
