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Red Velvet Cupcakes For Two

  • Author: Browned Butter Blondie
  • Prep Time: 20
  • Cook Time: 14-16
  • Total Time: 36
  • Yield: 2 1x


A light and fluffy red velvet cupcake topped with swirls of luscious cream cheese frosting. The perfect treat to share with your sweetie pie!



For Cupcakes

¼ cup all-purpose flour, scooped and leveled (31 grams)

2 teaspoons natural cocoa, sifted

¼ teaspoon baking soda

pinch of fine sea salt

1 tablespoon unsalted butter, melted

1 tablespoon canola oil

1 tablespoon granulated sugar

1 tablespoon light brown sugar, packed

½ large egg, whisked (about 2 tablespoons)

½ teaspoon vanilla extract

1 tablespoon buttermilk

11 1/2  teaspoons red food gel (adjust as needed)

For Cream Cheese Frosting

2 tablespoon unsalted butter, room temperature

2 ounces cream cheese, room temperature

3/41 cup powdered sugar, sifted

1/4 teaspoon vanilla

pinch of salt

½1 teaspoon milk (if needed)


Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F. Place two cupcake liners in the middle of a muffin pan.

Whisk together melted butter, oil and sugars in a medium mixing bowl.

In a small bowl, whisk one egg thoroughly. Add ½ of the whisked egg (about 2 tablespoons) to the butter and sugar mixture and combine well.

Whisk in vanilla extract, buttermilk and red food coloring until the food coloring is well dispersed.

Note: Food colorings vary in strength. The batter should be bright red at this stage and will darken when baked. Feel free to add more to get desired color.

Sift in the dry ingredients: flour, cocoa powder, baking soda and salt.

Combine but be careful not to overmix.

Fill each liner two-thirds to three-quarters full with batter.

Place the pan in the oven for 14-16 minutes. They are done when a toothpick comes out clean. Let cool in the pan for 10 minutes before removing. Cool completely before frosting.

For Cream Cheese Frosting

In a medium mixing bowl, mix the cream cheese and butter together on high with a hand mixer.

Add in the powdered sugar and vanilla and mix until smooth. If the frosting is too thick, add ½ teaspoon of milk to thin. Add another ½ teaspoon of milk, if necessary.

Once the cupcakes have cooled, pipe swirls of frosting onto each cupcake.



Best enjoyed the day they are made.

Store left over cupcakes tightly covered in the refrigerator for up to 2 days.