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Perfect Small Batch Red Velvet Cupcakes for Two

small batch red velvet cupcakes - featured image
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A quick and easy recipe for two moist and tender red velvet cupcakes with classic cream cheese frosting, perfect for satisfying small cravings without leftovers.

Ingredients

Scale
  • 6 tablespoons (45 grams) all-purpose flour
  • 1 tablespoon (7 grams) unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • A pinch of salt
  • 5 tablespoons (63 grams) granulated sugar
  • 3 tablespoons (45 ml) vegetable oil (canola or light olive oil recommended)
  • 3 tablespoons (45 ml) buttermilk, room temperature (or milk + 1 tsp lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (15 ml) red food coloring (gel recommended)
  • 1/2 teaspoon white vinegar
  • Cream cheese frosting:
  • 2 ounces (57 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1/2 cup (60 grams) powdered sugar, sifted
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center and line two cups of a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
  3. In a separate bowl, whisk granulated sugar and vegetable oil until well combined. Add the egg and vanilla extract, whisking until smooth.
  4. Stir in red food coloring and white vinegar. The batter will turn bright red.
  5. Pour in the buttermilk and stir gently until combined.
  6. Gradually add the dry ingredients to the wet mixture, folding with a spatula just until no streaks remain. Avoid overmixing.
  7. Divide the batter evenly between the two liners, filling about two-thirds full.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  10. For the frosting, beat cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  11. Once cupcakes are fully cool, spread or pipe the cream cheese frosting on top. Optionally garnish with cocoa powder or red sprinkles.

Notes

Do not overbake to keep cupcakes moist; check with toothpick after 18 minutes. Use gel food coloring for best color. Let cupcakes cool completely before frosting to prevent melting. Room temperature ingredients improve texture and mixing. For vegan or gluten-free adaptations, see variations.

Nutrition

Keywords: red velvet cupcakes, small batch cupcakes, cream cheese frosting, easy dessert, quick cupcakes, homemade cupcakes, cupcakes for two

Find it online: https://twinkletaste.com/perfect-small-batch-red-velvet-cupcakes-for-two-easy-homemade-recipe/