Red Velvet Cupcakes for Two

Red Velvet for Two

Even though many people (me included,) have a love/hate relationship with Valentine’s Day, I can’t resist the over-load of sugary sweets. I mean any holiday that values chocolates,truffles and cute desserts is a reason for a dessert-girl to celebrate right? (Not to mention lots of pink, hearts and flowers!) In fact, I think it’s the perfect opportunity to whip out all my red-velvet skills for a holiday that has been rubbing red and pink on our faces since New Years. Right?

In my constant search for recipes that can be scaled down for small batches, I’ve created what I consider a perfect dessert for you and your loved one/roommate/mom. Because really- who needs a dozen red velvet cupcakes for dessert when you’re cooking a romantic meal for two? (Ok who am I kidding, I could eat both of these in one sitting…but at least I’m attempting at learning portion control.) I’m extra proud of this recipe because for the first time I developed the whole thing up myself. With lots of help from recipe testers (including Tracey, Lauren, Krissy and Samantha,) I’ve finally worked the kinks out and created what I consider a really delicious, well-portioned treat. The little cakes have a perfect touch of cocoa, are sweet without being over-poweringly so, and the tangy cream cheese frosting is (literally) the icing on the cake!

Red Velvet for Two

Red Velvet Cupcakes for Two

Yield: 2 cupcakes


  • 1 tablespoon butter, melted
  • 2 tablespoons and 1 teaspoon white sugar
  • 1 tablespoon sour cream
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon red food coloring
  • 1 egg white*
  • 3 tablespoons and 2 teaspoons all purpose flour
  • 3/4 teaspoon cocoa powder
  • 1/2 teaspoon baking powder
  • pinch of salt.
  • cream cheese frosting for two:
  • 2 oz. cream cheese- softened
  • 2 tablespoons of butter- softened
  • 1/2-3/4 cup powdered sugar
  • 1/4 tsp vanilla extract.


  1. Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.
  2. In a small bowl, sift together the flour, cocoa, baking powder and salt.
  3. In a second small bowl or spouted measuring cup, combine the melted butter and sugar. Stir until well-combined.
  4. Add the sour cream, vanilla, vinegar, food coloring and egg white, and mix until smooth and creamy.
  5. Gradually add the dry ingredients to the butter mixture and stir till combined- being careful not to over-mix.
  6. Divide batter between two cupcake liners Bake for 15-18 minutes or until a tester comes out clean. Allow to cool before frosting.

For the Frosting:

  1. Beat the butter and cream cheese together until smooth and creamy. add the vanilla and powdered sugar, 1/4 cup at a time and mix until frosting is free of lumps, creamy and spreadable.


*From a medium or large egg. If using a jumbo or extra large egg, don't use the entire white, it will change the texture of the cake.

Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. You pretty much summed up how I feel about Valentine’s day…
    And the cupcakes look adorable. I like that you kept the recipe small :)

    1. Thank you SO much for your help- (and for making my remember to add the links to your names in the post. Haha) xo

  2. Oh, yay! The last batch held its perfect little dome! Though I must say, Ross didn’t mind that they collapsed a little on the earlier recipe…it left more room for that amazing frosting. Thanks for letting me help!

    1. Oh I’m glad the last batch held up! I ended up adding the egg white and using sour cream/butter to increase the protein content. Thanks again for your help! :)

  3. I love single/double serving desserts! As much as I bake, I don’t actually get to relax and enjoy a dessert very often (since I tend to give my treats to friends and family). Stuff like this is perfect!

  4. Thank you so much for scaling down red velvet cupcakes! I only recently tried my first red velvet cupcake (I’m a bit slow) and I fell in love with it! But like you say, sometimes you just don’t need a whole batch. At the moment I can only bake if I’m going to see family as my boyfriend and I won’t eat that many! I know what I’m making on Valentine’s day! :)

  5. I just love reading your recipes, often it would be way too much (trying not to over indulge) I have tried a few. But, I can not wait to try these! Much thanks! *I loved seeing your Wedding photos* The best to you and your husband!

  6. These are precious! I’m starting to really get into the whole red velvet craze :) I will definitely be making these very soon :)

    1. Aw thank you, I posted that “swirled frosting tutorial” awhile back, and I’ve been building on that skill. :) Also- I sat outside the window of Magnolia Bakery one day watching how they frosted their cupcakes…that’s what I was going for here :)

  7. other people use buttermilk instead of sour cream. actually, here in my country, it’s very hard to find buttermilk in supermarkets. and i know a way of substituting it. i’ve got some ingredients that call for your recipe except sour cream. so i can ask you how many teaspoon/tablespoon/cup of buttermilk? :) thanks!! i might try them as soon you’ll reply :)

  8. I’m so excited to try these Audra! Kudos on developing the recipe, I am so glad I got to sample along the way :)

  9. These are PERFECT! My daughter loves red velvet anything, but my hubby doesn’t think they’re chocolaty enough. I need to treat Katie to your mini batch :)

    1. Hello! As long as you give proper credit and a link back to my site- you can share the picture or recipe (but not both together please.) Thank you! :)

  10. I don’t really care about valentines day either, but I do love everything pink and red this time of year! Red velvet is actually one of my favorite treats, especially when covered in cream cheese frosting, yums!

  11. Which ingredient ensures a moist cupcake?. Normally one would add vegetable oil for moistness.

  12. I love that you only make 2…. So i don’t have to eat a dozen cupcakes. I just made these and they turned out awesome. Thank you for sharing.

  13. These were so so good! The cake was fluffy and my boyfriend loved the frosting!! This is the 2nd recipe from this site that I have tried and both have been fantastic! I can’t wait to try more!

  14. can i use yogurt in place of sour cream?will it change the texture or anything?

  15. Those look amazing! Do you know the recipe in grams? I really want to make those!

  16. Hi there!

    I’m still trying to bake that perfectly fluffy and moist cupcake and your pictures look pretty spot on! I was wondering if you had a recipe for a normal 12-24 cupcake batch? I saw another red velvet recipe on your blog but wasn’t sure if it was the same. Thanks!

  17. Can I multiply this recipe? I’m in awe of the work that goes into a great recipe! I’m fascinated by the chemical changes that occur by simply switching up a seemingly simple ingredient change. I’m still learning obviously but I just found your blog & I already have several recipes I’m dying to try! Thanks for your hard work!

  18. I was wondering if there was a substitute for the egg whites because I don’t have any eggs on hand

  19. Can I leave sour cream out of the recipe or substitute it? I don’t feel buying a tub and no one would eat the rest of the sour cream. :(

  20. I made these for a birthday party where I brought a variety of cupcakes. These were the right amount of batter for two cupcakes and baked up nicely. However, they were by far the driest of all the cupcakes I made. What did I do wrong? What could I have done to make them more moist?

    1. Hey! I have made these many times and the texture definitely isn’t dry.
      It’s hard to know for sure but dryness can be from over-mixing or mis-measuring ingredients typically.

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