Red velvet cupcakes recipe with dreamy cream cheese frosting. This is a small batch cupcake recipe that makes just 4 red velvet cupcakes. Recipe can be doubled or even quadrupled to serve more people!
Red Velvet Cupcakes Recipe
I’ve been making these red velvet cupcakes quite a bite lately. These red velvet cupcakes are even on the menu for a sweet friend’s wedding in a few months! This leads me to believe that my red velvet cupcake recipe is worthy of an update on this site. Make no mistake: the recipe from 3 years ago is flawless, if I do say so myself. The little ‘redo’ I’m referring to is the photo. A cupcake as sweet as this one deserves a photo that makes them look as delicious as they taste.
Can I count the reasons my red velvet cupcake recipe needs to make it into your repertoire? For one, I’m Southern, and I think I know what I’m doing with red velvet. Red velvet contains a touch of cocoa powder and buttermilk, and if you see a recipe without either one of those ingredients, slowly back away.
The recipe only makes 4 cupcakes, so you won’t have to face the extra calories of the leftovers. Not only can you decorate with mini chocolate chips, but you can stir 1/4 cup into the batter if you want an extra chocolate kick. My friend from St. Louis taught me this trick, and since Missouri is arguably considered the South, I’ll let it slide.
What is red velvet and how is it different?
As a Texan, I always feel the need to ‘educate’ a bit on what red velvet cake is and what it is not. Red velvet cake is a buttermilk-based vanilla cake with a small amount of cocoa powder added. If a red velvet recipe does not have buttermilk in it, please, run in the other direction.
I also want to say that red velvet is not a plain white cake with food coloring added. Are we clear on that? I don’t know why that bothers me so much, but it does! I don’t want you to miss the true red velvet flavor and magic that is tangy buttermilk meets soft, tender cake with a slight touch of cocoa.
Red velvet cake recipes use an unusual chemical reaction to make the cake rise: vinegar and baking soda! As it turns out, the acidity in the vinegar allows the red food coloring to become even more vibrant while baking. The acidity of the cocoa powder comes into the reaction, too, and produces a soft and tender cake that has the texture of velvet!
Can you double this recipe for red velvet cupcakes?
For those of you that ask, YES, you may double and triple this recipe, but only under one condition: you must share.
If you double this recipe, bake it in a 6″ round cake pan for a single layer red velvet cake cake. I learned this from my mom, who upon me posting this red velvet cupcake recipe, immediately doubled it to bake in a 6″ cake pan. If you’re doing this, I would also double the cupcake frosting recipe, and you will have enough for a single-layer cake.
Speaking of cake, I have a double layer red velvet cake recipe for two on this site for Valentine’s Day.
Also, if you double this recipe and bake it in a single 6″ cake pan, you will have enough red velvet cake to make my red velvet cake truffles! I make those several times a year–for Valentine’s Day, with green food coloring for St Patricks’ Day, and at Christmas!
If you’re needing other red velvet recipes to use up the bottle, try my red velvet sugar cookies, too!
I think I’ve properly inundated you with red velvet recipes, so I’ll leave you the recipe below. If you bake these red velvet cupcakes, let me know in the comments below.
Red Velvet Cupcakes
Red velvet cupcakes recipe that makes just 4 cupcakes.
Ingredients
For the cupcakes:
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- 1/4 teaspoon vanilla
- 1/8 teaspoon white vinegar
- 1/3 cup + 1 tablespoon flour
- 2 teaspoons cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
For the cream cheese frosting:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 6 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- 1 teaspoon buttermilk
Instructions
- In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350.
- In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
- In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
- Slowly add the dry ingredients to the wet ingredients, while mixing.
- Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
- Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.
Notes
See below for instructions on how to double or triple the recipe.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 37mgSodium: 245mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 3g
Notes: to make 12 cupcakes, use the recipe in the card with the following amounts. For the cupcakes, 3/4 cup oil, 3/4 cup granulated sugar, 6 tablespoons buttermilk, 1 whole egg PLUS 1 egg white, 1 tablespoon red food coloring (or 2 teaspoon red food gel), 3/4 teaspoon vanilla extract, 1/4 teaspoon vinegar, 1 1/4 cups all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon PLUS 1/8 teaspoon baking soda, 1/4 teaspoon salt. For the frosting, 8 ounces cream cheese, 3/4 cup powdered sugar, 1/2 teaspoon vanilla, 2 teaspoons buttermilk (if needed).
Yum. My husband is not a red velvet fan but I am so I’m thinking these are perfect to make and share with a girlfriend over coffee. And yes, I totally mean for breakfast.
I’ve never been particularly impressed with red velvet cakes but I think that’s clearly because I’ve never had proper southern red velvet cake. These are going on the to-bake list!
Mmm love this! The icing looks absolutely perfect!
Ha! I love it that you feel I should run if a recipe does not include cocoa and buttermilk. I think that is the best advice I have ever received!
I have never made or I think even had red velvet anything, but now I know what to do and feel confident in making an awesome red velvet cupcake. Yes!
You get me every.single.time. Seriously. Four cupcakes? Red velvet? These are on for a Sunday evening snack for the two of us, and soon. On another note, who the heck added Missouri to the south? I hadn’t heard this until a former pastor of ours claimed he was southern. I looked at Jerry, as he did NOT have a decent accent, and then the pastor said he was from Missouri. Unfortunately, by this time, my grandmother had passed away, so we couldn’t discuss this statement. I need to get out a map and check out where exactly the Mason Dixon line ran. I have my doubts, but that’s another epistle.
Yes, it’s very debatable. Technically, they participated in the Civil War on the Confederate side, so they are Southern. But I believe it’s only a certain part of Missouri. Let me check my Mason Dixon line tattoo real quick….kidding! :)
PS Y’all are going to love these little cupcakes. Just a touch of sweet and no leftovers for a crowd! :)
As someone from Missouri, I can tell you a good part of it is very Southern to this day. It’s always seemed very peculiar to me.
Oh, you mean the war that really the south won? At least that’s what my Ma-Ma always claimed and I was smart enough not to go down that rocky road, especially living in Indiana. Can’t wait to make these. I’ll probably make them this weekend. :)
This is what I absolutely love about you! I don’t NEED more than four cupcakes (notice, need. because I definitely always want more than four cupcakes). I love the small serving and they also look fantastic, as per usual. :)
These look gorgeous! I love the chocolate chip toppings!
So, so, SO glad that you mentioned the whole buttermilk and cocoa powder thing. I’m not Southern (so I’m definitely not an expert), but whenever I see bright red red velvet cupcakes without even the slightest trace of cocoa/chocolate flavor, I’m so disappointed. They are a MUST!
These are beautiful, love the idea of adding chocolate chips to the batter as well. Pinned!
The frosting looks sooooo good! And the photos definitely make the cupcakes look perfect! ;)
My 8 year old just baked us a red velvet cake. From a box. (Oh, the shame!) I should really have just sent her here for your recipe!
These look amazing!
these are one of my favorite :)
I MUST try this recipe. I made a batch of red velvet cupcakes recently that were totally disappointing. These look so vibrant and delicious!
These red velvet cupcakes look like winners!
I trust your Southern red velvet genius! :)
they sound yummy!
I have a mild weakness for red velvet cake:-) Yay for chocolate!
Thanks so much for posting this, Christina! My husband and I had red velvet as our wedding cake, and I have been wanting to make red velvet cupcakes to celebrate our upcoming anniversary. There are so many recipes out there that I didn’t quite know where to start. I was so glad when I saw your recipe this morning. I’m sure if anyone knows a good red velvet cake, it’s you! And of course, love that it only makes four cupcakes. I’m trying NOT to gain the “Newlywed Nine” or whatever it is!
These look great! I am still so impressed that your recipes are for two. There are so many times that I’d like to make dessert but don’t want a huge batch. You have offered the perfect solution!
I totally trust your red velvet skills! I love that this is a small recipe. I am totally having red velvet cupcakes at my baby shower!
I love this recipe, thank you. :)
Dude, how you just converted a red-velvet-haterade-chugger into a full-fledged red-velvet-cupcake-craving-fool, I don’t know. Possibly because I want to jump into your photos and live on that mountain of frosting? I am dying over here!
Beautiful! The perfect little treat :)
As a Southerner, I know that there are few things more divine than a perfect red velvet cake! :)
Red velvet for twooooo! Love these beauties! My 3-year anniversary with the ol’ bf is coming up, so I’m keeping these at the top of my list to bake for the big day! :)
We just love red velvet!! we hardly make cupcakes because recipes always make a dozen and they are just so tempting… This is great!
Mmmmm…I could eat 27 of these cupcakes right now. Swimsuit season is over, right? :)
Ahh, red velvet, my love! These cupcakes are cute as a button, Christina!
These are SO pretty, lady! And with all the September birthdays I have coming up, I am for sure making these for friends! xo
These look great, and I love that the recipe only makes four cupcakes. Even more perfect. Thank you for sharing! I am a sucker for red velvet!
These look fab and I love that it only makes 4 so you aren’t faced with tons of tempting leftovers. YUM!
Girl, you are the one I trust for my red velvet. And I”m totally adding the chocolate chips too. Now that they idea is in my head (and you approved), I won’t be able to stop it!
These are gorgeous! Love the mini chips sprinkled on top!
I have been seeing these everywhere. From the foodie sites to pins, they are just so pretty and I cannot not comment :) So there you have it, you have me WANTING a red velvet cupcake, big time! But only with like…a mountain of frosting. That’s the best part for me! ha! Pinned!
Excuse me while I wipe my drool off my chin!! These look incredible! I love a good red velvet cake, but it’s the icing that always seals the deal. Mmmm, sweet goodness….
Oh my! These are a dream :) red velvet is for sure my favorite cupcake flavor and you did it perfectly!
Red Velvet is simply the BEST! :)
Hi really easiest cupcake but most beautiful… Wanted to know have you used salted buttermilk?
Thanks! No, just regular plain cultured buttermilk :)
Apologies but non of your recipes for two have a quantity of flour. Its depicted by a sq block so in your choc cupcakes and red velvet is it a cup of flour or more? Thanks. Lost my husband recently so just have my son and myself to bake for so your Two recipes are perfect!
Oh how I love red velvet cupcakes! Love the mini chocolate chips on top too! Bake on my friend!
I made these cupcakes and it was bombdelious. my brothers arent a big fan but after I made they love it. thanks for the recipe.
If I am making a dozen can I use 2 whole eggs or should I use 3 egg whites? Or a whole egg and an egg white
This recipe was PERFECT with a small tweak. I added just a little bit of hot prepared coffee to my batter and I was able to make 6 cupcakes. Thanks for creating a nice personal sized recipe!
That sounds amazing, Briana! I want to try that! Thanks for writing :)
Looks delicious! Just a few questions, can I make my own buttermilk or substitute? And.. How moist are the cupcakes because my cupcakes that I try always turn out dry and crumbly? Thanks!
Hi Shannon,
Sure you can make your own buttermilk using the lemon juice/vinegar + milk method. I’ve done it many times with success.
Do you remove the cupcakes from the pan as soon as they come out of the oven? If not, they continue to bake and frequently overbake and dry out. I remove the cupcakes from the pan immediately. Also, I start testing the cupcakes using a toothpick 1-2 minutes before the baking time in any recipe. I pull out the cupcakes when moist crumbs cling to the toothpick. These two tips should eliminate dry cupcakes!
Let me know how it goes :)
Happy baking!
Christina
A coworker is switching teams next week, and to celebrate, I asked him about his favorite cupcake flavor. As soon as he said red velvet, I had to check your site to see if you had a good Southern recipe…you did not disappoint! I’ll be making these tonight (although probably tripling or quadrupling the batch!) for his “going away” party tomorrow. Thanks for being awesome :)
Thank YOU for being awesome, Jessica :) My mom frequently doubles this recipe, no problem. Let me know how it goes :)
Plz list quantity of flour by cups as you recipe shows it blocked off by a sq. Lost my husband recently and your “For Two recipes perfect! Thanks
Hi Roza! Sorry, it’s a formatting issue when I converted some of my recipes. If you tell me which recipes are missing it, I will gladly update. You commented on Red Velvet Cupcakes, which seems to have the amount of flour clearly delineated.
Hi Roza,
I think it’s a formatting issue on your internet provider. It says 1/3 cup + 1 tablespoon flour for me on Chrome, Firefox, and Internet Explorer. Are you using the most updated version of your internet explorer?
I made them last night without the frosting and they were really good with a cup of almond milk. First time for a red velvet cupcake. Good job. Thank you for the recipe.
Will a whole egg (yolk+white) work instead of a sole egg white?
Thanks.
NO
Lol! That was a pretty strong no. The thing is that I’m a pretty lazy baker and hate separating my egg whites and yolks. Yet to find a good egg separator.
Thanks for the info! :)
Egg separator help is to finish drinking your water bottle then with clean bottle Squeeze bottle tight and put on the top of an egg in a bowl and with mouth edge tight on yolk release and it will suck the yolk into the bottle.
hello! is it okay to use palm oil instead of canola? also, i have no buttermilk but have whole milk and white and apple cider vinegar. how should i proportion to make 2 tbsp diy buttermilk and wc vinegar should i use? thanks so much in advance!
These sound amazing and I love that the recipe is only for 2 people. I recently moved to Denver and am still not sure how to adjust baking recipes at a higher altitude. Do you know what modifications I should make in your recipe? I would love to make these for my husband for Valentine’s Day :) Thanks in advance for your help!
Hi Beth! It’s nice to meet you :)
I don’t know a thing about high altitude baking, but I can point you in the direction of my favorite high-altitude baker: UseRealButter.com. I believe she goes through exact modifications in order to make most recipes work perfectly. Best of luck!
-Christina
Hi Christina! Thanks so much for your quick reply. I really appreciate you sending me the link to your fav high altitude baker. I will check it out! Thanks again :)
Beth
Hi Christina – I just made this recipe (posted on my little blog) from your new cookbook (wonderful, btw!!) and these cupcakes were glorious. So easy to make and so moist and delicious. I’d never really had red velvet before and all I can say is if all red velvet tastes like this, I’ll take it any day. I’m looking forward to trying a bunch more of your recipes from the book. All the best and thanks!!
Hi Christina, I’m just wondering if I may replace the red food colouring with beet powder instead? If yes, could you please advise if I should mix them at the flour mixture stage? Also, do you think 1 tsp will do? Thanks!
Is it possible to make this into a small round cake instead? What size cake pan would this recipe yield?
Thanks so much!
I made these awhile ago and they came out SOOOO GOOD!! Better than i’ve expected actually. And it was my first time baking Red Velvet cupcakes. Thank you so much!!
Having grown up in the south, TN, I have always loved red velvet cake. I have never made one myself. After finding your recipe, I am definitely going to change this. I plan on doubling the contents and exposing my two daughters to the delight of red velvet. I can not wait to make them. Thank You.
My Mom doubles this recipe and bakes it in a 6″ round pan. Hope this helps! And hope your girls enjoy :)
I made these last night and they were good! Neither the cupcakes nor the icing were overly sweet! Please try.
Okay so I have been making these cupcakes at least twice a week. Lol. If I wanted to double the recipe, does everything even out be just adding two of everything?
Yay Shannon! Yes :) You can also double this recipe and make it in a 6″ round cake pan for a mini cake. My Mama does that all the time :)
I’m curious about the type of food coloring you prefer for these cupcakes…..the liquid variety typically found in grocery stores or the small tub (paste/gel) mostly used for coloring icing?
Hi Sandra! The liquid red food coloring. You’re correct–gel/pasta coloring is typically used for frostings.
Great…thank you!
Thank you for a recipe that makes less! Trying this today!
I made this into a mini cake fit valentine,it tasted nice,had added chocolate chips to in the batter
I had been wanting to make Redvelet Cheesecake Cake but I cannot find a small batch recipe that I like. I used your recipe and it came out fantastic, thank you for sharing it. I will be making it for our Canada 150th anniversary this coming July 1. Thanks agan, I love your small batch recipes :)
I made them, they turned out YUM. I want to make a mini version of these red velvet cupcakes. How long do i bake them ?
Thanks love your recipes. Happy Holidays!
Looks delicious !!
If I doubled or tripled the recipe, Could I put it in a 6 inch cake pan?
Hi Gemma!
You can double this recipe and get a 6″ cake. Enjoy :)
What about two ramekins? Would that work, like in some of your other small cake recipes?
I think so :) Maybe 1 ramekin per 1 cupcake? So 4 ramekins?
Hi this is Priti .can u plz share with me eggless recipes of your small batches.or what should I substitute instead of one egg. As I have tried your small batch of Oreo cup cakes and it was awesome…..
I doubled the recipe and used the 6″ pan.. it worked great!! Made it a couple of times already and it’s a favourite now.
Love this! I’m definitely going to give it a go today…I’ve only got white wine vinegar, is that ok to use or do I need to use distilled white vinegar only?
Yes, totally fine!
If you run out of buttermilk in frosting; you can add a tablespoon of greek yogurt or sour clean for the acid note. Pinch of sea salt too the balance sugar. Love vanilla bean paste.
I’m allergic to red food dye. Can I leave it out?
Yes :) You could use blue or green?
I do a lot of baking but have never made red velvet as it has never sounded all that tasty and the food coloring (!!) but your real buttermilk convinced me. Christina!!!!! I think these are in the top 3 for best cakes I’ve ever made. My 3 year old and 16 month old helped me make them for Valentine’s Day yesterday (pics of that were so cute!) and they were FABULOUS. Thank you <3
Aww, Jen! This makes me so happy! Thank you for writing <3
I have made these 3 times in the past two weeks-they’re great! My child thinks they’re even better than their favorite version from Georgetown Cupcake :-) These were my first try at baking red velvet-so good! I’m going to try with beet powder instead of food coloring, too.
Do you have a substitute for the egg white?
I don’t, I’m sorry :( How do you feel about using mayonnaise?
Hi Christina,
I started baking during quarantine and was so happy when I came across your website the other day!
I wanted to bake in small batches so I don’t end up eating a whole batch of anything I bake lol!
I just wanted to ask what type of buttermilk you used for this recipe and where you bought it if possible. I’ve went to stores only to find buttermilk powder and wasn’t sure if that’s what we have to use in this recipe. This is my first time making red velvet cupcakes and I want to get the flavor right and not mess up the whole thing. I’m not the type of person to blame the recipe or the author if my baking experiment doesn’t turn out right so I just wanted to ask you to make sure. If there is a substitute for the buttermilk that you can tell me about, I would greatly appreciate that too! :)
Thanks in advance!
Ps: Sorry for the long comment haha.
Hi Gracie :) Nice to meet you! I’m glad you’re here.
Buttermilk is in the dairy section, next to the heavy cream and half and half. It can be hard to spot because there is only 1 or 2 brands of it. If you’re out, you can use 1 teaspoon of lemon juice for a scant cup of milk. Mix and let rest for 5 minutes before using.
Hi! When making 12 cupcakes, how much butter is needed though for the frosting? Cant wait to try this recipe out!
Triple the amount called for, since the recipe makes 4 cupcakes :)
In the notes for the 12 cupcakes you forgot to list butter in the ingredients for frosting
OH and is it ok to bake them straight on the muffin tin without cupcake lining?
Um…yes, but please grease the muffin tins very very well! I haven’t tried this, but I don’t want the cupcakes to stick to the pan for you!
what can I use as a substitute for canola oil
vegetable oil, avocado oil, grapeseed oil, anything without flavor. Not coconut :)
MMM…scrumptious! These were so good!