Red Velvet Cupcakes For Two

I don’t know about you, but if I have a dozen cupcakes in the house, I’m going to eat a dozen cupcakes. I’m always looking for ways to scale down my favorite dessert recipes for any and all cake eating occasions. Just in time for Valentine’s Day, I’m so excited to share these Red Velvet Cupcakes For Two! One for you and one for your boo. Or two for you, because who’s counting?

For real tho, these cupcakes will make your heart skip a beat!

Ingredients

These fun and festive red velvet cupcakes are super easy to make with just a bowl and a whisk. And the best part is you’ll only need a handful of simple ingredients to make the perfect dessert to share. Here’s what you need:

• Flour – measure the flour with a kitchen scale for best results.
• Cocoa powder – use unsweetened cocoa powder, not Dutch process. The cocoa powder reacts with the acidity of our homemade buttermilk to create that signature red velvet flavor.
• Baking powder – make sure it’s fresh by checking the expiration date!
• Butter – melt the butter and cool it for about 5 minutes.
• Oil – combined with butter, oil delivers a moist, velvety soft crumb.
• Egg – whisk one egg in a small bowl and then measure two tablespoons.
• Sugar – a combination of granulated and light brown sugar adds the perfect amount of sweetness!
• Milk – I like to use whole milk, but low-fat milk will work.
• Lemon juice – if you don’t have fresh lemon juice on hand, substitute with vinegar or apple cider vinegar.
• Red food coloring or beet root powder! Food dye creates a more vivid red color but beet root powder is a great choice if you prefer a more natural alternative. Try it both ways to see the difference!

How to make red velvet cupcakes

I’m a big fan of easy small batch recipes. One bowl, two cupcakes. Et voila! This recipe is as easy as they come and makes a perfectly portioned treat to share. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions. There are directions for using red food coloring, or for more health-conscious dessert lovers, follow the instructions using beet root powder.

Step 1: Mix together the milk and lemon juice (or vinegar). Set aside for 5 minutes.

Step 2: In a small bowl, whisk together the melted butter, oil and sugars. Add the egg and vanilla followed by the combined milk and lemon juice (or vinegar). If using gel food coloring, add it now. Whisk to combine well.

Step 3: Sift the flour, cocoa powder, baking powder and salt into the wet ingredients. If using beet root powder, add it during this step. Use a spatula or wooden spoon to combine the wet and dry ingredients. Do not over mix.

Step 4: Divide the batter between two paper-lined muffin cavities.

Step 5: Bake 12 to 14 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs remaining. Remove from the oven and cool completely before frosting.

Tips for the best cupcakes

Use a combination of oil and butter. This recipe uses both oil and butter for a rich, buttery, velvety crumb that bakes up perfectly every time.  

Measure ingredients carefully. Be precise with your measurements for best results. A little too much (or too little) of an ingredient can alter the final product.

Do not over bake. No one likes a dry cupcake so be sure to keep one eye on your oven. The cupcakes are done when a toothpick inserted in the center comes out clean or with just a few crumbs remaining. The top of the cupcake should spring back when gently touched. 

Cool completely. Hey, I get it. Sometimes you want a cupcake and you want it now. The hardest part about making these cupcakes is waiting to pile on the fluffy cream cheese frosting and sink your teeth into one big giant bite. But if you frost the cupcakes too soon, the frosting will slide right off the top, leaving you with a not so pretty presentation. For best results, cool the cupcakes in the pan for 5 to 10 minutes and then transfer them to a wire rack to cool completely. If you’re in a hurry, pop them in the fridge for 10 minutes to speed up the process.

How to make classic cream cheese frosting

A deliciously tangy cream cheese frosting is the hallmark of a really good red velvet cupcake. Made with just four ingredients, this dreamy frosting is literally the icing on the cake!

Use room temperature ingredients. Rule number one when making cream cheese frosting is to use room temperature butter and cream cheese. Cold ingredients will not combine well and you’ll be left with a lumpy, bumpy frosting. Set your ingredients out at least an hour ahead for the silkiest, smoothest cream cheese frosting.

Sift the sugar. For extra silky frosting, sift the powdered sugar. Don’t have a sifter? Not a problem. Use a fine mesh strainer instead!

Chill if needed. Make sure the temperature and consistency of the frosting is just right before piping it onto your cupcakes. If the frosting is too soft, add more powdered sugar. If it’s too stiff, add a teaspoon or two of heavy cream or whole milk to thin it out. I find the frosting often needs a few minutes in the fridge to firm up. Once the frosting is perfect for piping, swirl a generous amount on the top of each cupcake. Devour them on the spot or place the cupcakes back in the fridge for safe keeping. 

How to store

These red velvet cupcakes for two are just the thing if you’re looking for a quick and easy dessert without any leftovers. If you do have a cupcake left over or want to make them in advance, store the frosted cupcakes tightly covered in the refrigerator for up to 3 days.

To freeze the cupcakes, freeze before frosting. Defrost at room temperature and then add the frosting when ready to serve. For an extra festive touch, top the frosting with sprinkles or mini white chocolate chips.

Happy Valentine’s Day! xo

You might also love these recipes:

• Red Velvet Bundt Cake
• Red Velvet Cookies
• Chocolate Sugar Cookies
• Chocolate Donut Cake