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Red Velvet Cupcakes for Two

February 1, 2013 by Audra 46 Comments

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!

Print
Red Velvet Cupcakes for Two
Yield: 2 cupcakes
 
Ingredients
  • 1 tablespoon butter, melted
  • 2 tablespoons and 1 teaspoon white sugar
  • 1 tablespoon sour cream
  • ½ teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • ¾ teaspoon red food coloring
  • 1 egg white*
  • 3 tablespoons and 2 teaspoons all purpose flour
  • ¾ teaspoon cocoa powder
  • ½ teaspoon baking powder
  • pinch of salt.
  • cream cheese frosting for two:
  • 2 oz. cream cheese- softened
  • 2 tablespoons of butter- softened
  • ½-3/4 cup powdered sugar
  • ¼ tsp vanilla extract.
Instructions
  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, ¼ cup at a time and mix until frosting is free of lumps, creamy and spreadable.
Notes
*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.
3.5.3251

Filed Under: Cupcakes, Recipes, Valentine's Day Tagged With: Cream Cheese, Red Velvet

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Comments

  1. Joyti says

    February 1, 2013 at 8:10 am

    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 :)

    Reply
  2. Lauren at Keep It Sweet says

    February 1, 2013 at 1:11 pm

    Looks like your final version is absolutely perfect, I can’t wait to try it!! It was fun getting to test along the way:-)

    Reply
    • Audra says

      February 1, 2013 at 1:31 pm

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

      Reply
  3. Samantha says

    February 1, 2013 at 4:01 pm

    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!

    Reply
    • Audra says

      February 1, 2013 at 4:06 pm

      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! :)

      Reply
  4. Annie @ Annie's City Kitchen says

    February 1, 2013 at 4:08 pm

    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!

    Reply
  5. Annie @ Annie's Noms says

    February 1, 2013 at 6:02 pm

    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! :)

    Reply
  6. Georgia @ The Comfort of Cooking says

    February 1, 2013 at 9:10 pm

    These are so adorable, Audra! Love that they just serve two also. Perfect for me and my Valentine. ;)

    Reply
  7. Pat b says

    February 1, 2013 at 9:15 pm

    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!

    Reply
  8. Becca from cookie jar treats says

    February 1, 2013 at 10:55 pm

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

    Reply
  9. Sue says

    February 1, 2013 at 11:45 pm

    I LOVE the quantities – this can be adapted in many ways. Great idea!

    Reply
  10. Julie @ table for two says

    February 2, 2013 at 2:08 am

    awww this is so cute!! I love red velvet anything and this is just perfect for valentine’s day! i love that you scaled it down to two :)

    Reply
  11. Stephie @ eat your heart out says

    February 2, 2013 at 3:55 am

    Girl, your cupcakes are always so exquisitely lovely!!!! I must get in on your frosting secrets. Congrats on your recipe success, it’s always a good feeling, isn’t it? :-)

    Reply
    • Audra says

      February 2, 2013 at 2:51 pm

      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 :)

      Reply
  12. Bakermomma says

    February 2, 2013 at 6:04 am

    They look wonderful Audra.

    Reply
  13. Louise says

    February 2, 2013 at 6:49 am

    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 :)

    Reply
    • Audra says

      February 2, 2013 at 2:50 pm

      Hey Louise! You can use buttermilk instead, just use 1 Tablespoon. Good luck!

      Reply
  14. Tracey says

    February 2, 2013 at 12:12 pm

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

    Reply
  15. Liz says

    February 2, 2013 at 1:19 pm

    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 :)

    Reply
  16. Cupcake Ideas says

    February 3, 2013 at 12:42 am

    Hi Audra, this cupcake is awesome, i hope you dont mind if i put one on my blog

    Reply
    • Audra says

      February 3, 2013 at 3:41 am

      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! :)

      Reply
  17. Vicki @ WITK says

    February 3, 2013 at 7:25 pm

    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!

    Reply
  18. Chelsea says

    February 9, 2013 at 6:19 am

    These little cupcakes are so cute, thanks for the recipe. Can’t wait to try it out, yummy!

    Reply
  19. Grieta says

    February 13, 2013 at 8:08 pm

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

    Reply
    • Audra says

      February 13, 2013 at 8:47 pm

      Hi Grieta! The butter and sour cream make this a very moist cupcake! :)

      Reply
  20. Reba says

    February 14, 2013 at 8:08 pm

    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.

    Reply
    • Audra says

      February 15, 2013 at 2:22 pm

      I am so glad you liked them! :)

      Reply
  21. Dominique says

    February 16, 2013 at 10:46 pm

    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!

    Reply
    • Audra says

      February 18, 2013 at 4:07 am

      I’m so glad to hear this Dominique- thanks for letting me know :)

      Reply
  22. Kim Assailly says

    February 27, 2013 at 11:33 am

    What kind of food colouring did you use?

    Reply
    • Audra says

      February 27, 2013 at 12:18 pm

      Hey Kim! I just used the liquid red stuff!

      Reply
  23. ana says

    April 11, 2013 at 6:29 pm

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

    Reply
    • Audra says

      April 12, 2013 at 11:09 pm

      Yes you totally can!

      Reply
  24. Anonymous says

    June 9, 2013 at 12:55 pm

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

    Reply
    • Audra says

      June 10, 2013 at 7:55 am

      Hey! Unfortunately I don’t but I know there are online conversion calculators available!

      Reply
  25. lydia says

    August 15, 2013 at 8:38 am

    how long does it take to bake the red velvet cupcake in total

    Reply
    • Audra says

      August 15, 2013 at 11:52 am

      The bake time I listed in the recipe above! :)

      Reply
  26. Yazmin says

    September 18, 2013 at 10:57 am

    can be baked in microwave instead of oven?

    Reply
    • Audra says

      September 18, 2013 at 11:09 am

      Hey Yazmin- I recommend an oven for baking these.

      Reply
  27. Rebecca says

    November 1, 2013 at 6:14 pm

    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!

    Reply
    • Audra says

      November 3, 2013 at 9:57 am

      Hey Rebecca- that other recipe is great too, but the sized down version is a bit different :)

      Reply
  28. Jazlyn says

    October 4, 2014 at 1:11 am

    Oops. I accidentaly mixed the yolk of the egg too.

    Reply
  29. Sharon says

    December 27, 2014 at 1:09 am

    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!

    Reply
  30. Arianna says

    March 16, 2016 at 6:08 pm

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

    Reply
  31. Alissa says

    December 23, 2017 at 10:06 pm

    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. :(

    Reply
  32. Rebekah says

    September 26, 2019 at 2:42 am

    Any tips on ways to make the cupcakes rise evenly? Mine raised lopsided!

    Reply

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