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Red Velvet Cupcakes: Small-Batch Cupcakes
Author: Gemma Stafford
Ingredients
  • ½ cup plus 2 tbsp (3oz/85g) all purpose flour
  • ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 generous teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg , at room temperature
  • ¼ cup plus 2 tbs vegetable or canola oil
  • 4 tablespoons buttermilk
  • 2 teaspoon red food coloring (good quality)
  • 1/2 teaspoons vanilla extract
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
  4. In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
  5. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  6. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  7. Once baked, take them out of the tin and cool on a baking rack until cold.
  8. Decorate them with some cream cheese frosting.
  9. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.