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Small Batch Red Velvet Cupcakes with Cream Cheese Frosting

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Delightful red velvet cupcakes topped with a creamy cream cheese frosting, perfect for satisfying your sweet tooth without overindulging.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well mixed.
  3. In another bowl, combine the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar until everything is nicely blended.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined—be careful not to overmix!
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.
  6. Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, allow the cupcakes to cool completely in the pan for a few minutes before transferring them to a wire rack to cool fully.
  8. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy and well combined.
  9. Once the cupcakes are cool, generously frost them with the cream cheese frosting.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingwithmayaa.com/small-batch-red-velvet-cupcakes-cream-cheese-frosting/

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