Red Velvet Cupcakes for Two

13 Feb

red velvet cupcakes

Perfect for a sweet ending to a romantic Valentine’s Day dinner, or anytime you want to express your love.

Time: 15 min prep, 20 min bake          Yield: 4


  • Cupcakes

  • 1/3 plus 1 tbsp AP flour
  • 1/8 baking soda
  • 1/8 tsp salt
  • 2 tsp unsweetened Dutch processed cocoa powder
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 2 tbsp buttermilk
  • 1 large egg white
  • 1 tsp red food coloring
  • 1/8 tsp white vinegar
  • 1/4 tsp vanilla extract
  • Frosting

  • 3 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 6 tbsp confectioners sugar, sifted
  • 1 tsp milk
  • 1/4 tsp vanilla extract
  • 1 drop red food coloring

How to make it

  • Preheat oven to 350F. Line 4 cups of muffin tin with liners, outside edges will rise higher.
  • Cupcakes

  • Combine flour, baking soda, salt and cocoa powder in a mixing bowl.
  • In a separate bowl, beat together oil, sugar, buttermilk, egg, coloring, vinegar and vanilla.
  • Slowly add dry ingredients into wet, mixing as you go.
  • Divide batter between four cupcake liners. Bake for 20-22 minutes until a toothpick comes out clean.
  • Let cool completely on a wire rack.
  • Frosting

  • Combine all ingredients in a mixing bowl and beat together until well incorporated. Frost cupcakes. I piped my icing out of a plastic sandwich bag with a small corner cut out.

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