Red Velvet Cupcakes: Small-Batch Cupcakes
User Reviews
4.7
Red Velvet Cupcakes: Small-Batch Cupcakes
Description
This Red Velvet Cupcakes recipe is crafted for making a small batch of moist cupcakes. The batter includes all-purpose flour, sugar, cocoa powder, cinnamon, baking soda, and salt, combined with wet ingredients like buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. The cocoa and cinnamon impart a subtle chocolate and warm spice note, while buttermilk and oil help retain moisture, delivering a tender crumb. The red food coloring gives the cupcakes their classic vibrant look.
The preparation involves sifting dry ingredients for even mixing, gentle incorporation of wet ingredients to maintain airiness, and careful baking in a preheated oven to avoid overcooking. The result is a small batch of cupcakes with soft texture and balanced flavor ideal for intimate gatherings or those who prefer smaller quantities.
These cupcakes can be topped with cream cheese frosting or enjoyed plain. They pair well with tea or coffee and serve as a simple dessert or snack option. Checking for doneness around 12 minutes helps ensure the cupcakes remain moist without drying out.
Ingredients
- ½ cup plus 2 tbsp (3oz/85g) all purpose flour
- ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
- ¼ teaspoon cinnamon
- 1 tablespoon cocoa powder unsweetened
- 1/4 baking soda generous teaspoons
- 1/2 teaspoon salt
- 1 egg , at room temperature
- ¼ cup vegetable oil plus 2 tablespoons, or canola oil
- 4 tablespoons buttermilk
- 2 teaspoon red food coloring (good quality)
- 1/2 teaspoons vanilla extract
Notes
- You can make a buttermilk substitute by combining 1 cup of milk with 2 tablespoons of lemon juice and letting it sit at room temperature for 30 minutes.
- If a small cupcake tray is not available, silicone cupcake liners can be used as an alternative.
- Because of the fast baking time, start checking the cupcakes for doneness at 12 minutes to prevent overbaking.
User Reviews
Overall Rating
4.7
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