Small Batch Red Velvet Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Small-batch red velvet cupcakes with cocoa and vinegar for tang, topped with cream cheese frosting. A classic Southern dessert in individual portions. Sweet with subtle cocoa notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 tablespoons + 2 teaspoons (52g) all-purpose flour
- 5 tablespoons + 1 teaspoon (66g) granulated sugar
- ½ teaspoon (1g) cocoa powder
- ⅛ teaspoon baking soda
- Pinch of salt
- 4 tablespoons (60ml) vegetable oil
- ⅛ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon white wine vinegar
- ¼ - 1 teaspoon food coloring
- 4 tablespoons (57g) unsalted butter (, softened)
- 4 ounces (113g) cream cheese (, softened)
- 2 cups (226g) powdered sugar
- ¼ teaspoon vanilla extract
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 261mg
- Total sugar
- 73g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 42mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.