Red Velvet Baby Cakes with Cream Cheese Icing

Karen Grant


Several months ago I baked what my granddaughter and son ruled the "perfect" Red Velvet cupcake, only to make several more batches that were very good but didn't live up to the original iconic "cupcake". After several more attempts I remembered what I did just a little differently that momentous day.
I do prefer to bake my cupcakes as "baby cakes", then place them in their individual paper cups after they have cooled because I like the outside of the cakes much better that way, and the cakes seem to rise much better and more evenly.

pinch tips: How to Measure Ingredients




15 Min


20 Min


1 stick
butter, unsalted, room temperature
1- 2/3 c
eggs, room temperature
egg white, room temperature
1 1/3 c
cake flour, i prefer swansdown
1 c
unbleached white flour
2 Tbsp
(heaping) dutch processed cocoa powder
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
1 c
buttermilk, room temperature (full-fat bulgarian-style if you can find it)
1 1/2 Tbsp
shillings red food coloring
1 1/2 tsp
vanilla extract
1 1/2 tsp
apple cider vinegar


1 stick
butter, unsalted, room temperature
1 - 8 oz pkg
philadelphia cream cheese,room temperature, no substitute
3 to 4 c
powdered suger (c and h)
1 tsp
vanilla extract
1/2 tsp
fresh lemon juice

Directions Step-By-Step

This recipe makes 16 cupcakes or babycakes so if your are not using cupcake paper cups, butter and flour your cupcake pans now.

Preheat oven to 350 degrees

1. Beat butter in mixer for 3 to 5 minutes until white and creamy, slowing adding your sugar, and continue beating another couple of minutes.
2. Add eggs and egg white one at a time, incorporating each one thoroughly.
3. Meanwhile, in a large bowl sift together all dry ingredients together and set aside.
4. Next, whisk together all wet ingredients in a smaller bowl.
5. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet, mixing...then dry, then wet, ending with the last of the dry ingredients, beating until incorporated. Scrape down mixing bowl and continue to beat on medium speed another 25 to 30 seconds to set the batter but do not over-beat.
6. Scoop into pans or cupcake papers about 2/3 to 3/4 full. Bake 18 to 22 minutes until wooden toothpick comes out clean, rotating pan about half way through baking period.
7. Allow to cool down in pan for 2 to 3 minutes, then transfer to wire rack to cool completely.
For Icing:
8. Cream butter and cream cheese together about 4 to 5 minutes. Scrape down sides of bowl and continue beating another minute.
9. Add vanilla extract and mix.
10. Add the powdered suger in three phases beating mixture in between phases. Keep checking for good consistency, then drizzle a few drops of lemon juice in at a time. Check for flavor and sweetness.
11. Pipe onto cooled cupcakes.

About this Recipe

Course/Dish: Cakes
Hashtags: #perfect, #Partyfare