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red velvet cupcake on a platter

Red Velvet Cupcakes for Two

These red velvet cupcakes for two are exactly what you need for your Valentine's Day dessert. This delicious red velvet cupcake recipe makes four cupcakes—the perfect amount for you and your loved one! Enjoy yourself without tons of leftover cupcakes with this simple recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 cupcakes


Cupcake Ingredients

  • 6 tablespoons all-purpose flour
  • teaspoons baking soda
  • teaspoons salt
  • 2 teaspoons unsweetened cocoa powder
  • ¼ cups canola oil
  • ¼ cups sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • teaspoons white vinegar
  • ¼ teaspoons vanilla extract

Frosting Ingredients

  • 3 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon milk
  • ¼ teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips


  • Place 4 cupcake liners in a muffin tin. Place a rack in the middle of the oven and preheat to 350 degrees F.
  • In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
  • Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool. For chocolate hearts, melt chocolate in a double boiler and transfer to a piping bag. Working quickly pipe heart shaped decorations onto a piece of waxed paper. Allow to cool completely and garnish cupcakes


Serving: 1cupcake | Calories: 396kcal | Carbohydrates: 35g | Protein: 4g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 475IU | Calcium: 36mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!