Red Velvet Valentine’s Day Cupcakes with Cream Cheese Frosting

These red velvet Valentine’s Day cupcakes are basically a love letter in dessert form: soft, fluffy, a little cocoa-kissed, and topped with tangy-sweet cream cheese frosting that tastes like it came straight from a bakery case.

They’re perfect for date night, Galentine’s, class parties, or “I bought myself flowers” energy. Plus, cupcakes are automatically cute, which feels very on-theme for February.

Why You’ll Love This

You get that classic red velvet flavor (subtle chocolate + vanilla + a tiny tang), an ultra-moist crumb, and a thick cream cheese frosting that pipes beautifully—without being overly sweet. They bake up evenly, travel well, and look festive with minimal effort.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup granulated sugar
• 1/2 cup neutral oil (canola or vegetable)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 cup buttermilk, room temperature
• 1 to 1 1/2 teaspoons red gel food coloring (or 1 tablespoon liquid food coloring)
• For the cream cheese frosting: 8 oz cream cheese, softened
• For the cream cheese frosting: 1/2 cup unsalted butter, softened
• For the cream cheese frosting: 3 to 3 1/2 cups powdered sugar, sifted if lumpy
• For the cream cheese frosting: 1 teaspoon vanilla extract
• Optional for Valentine’s vibes: heart sprinkles, red sanding sugar, or chocolate shavings

How to Make It

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk sugar and oil until combined. Whisk in the egg, vanilla, and vinegar until smooth.
4. Whisk in the buttermilk and red food coloring until the batter is evenly colored (no streaks). If you want a deeper red, add a little more coloring now.
5. Add the dry ingredients to the wet ingredients and fold gently just until you don’t see dry flour anymore. Don’t overmix—stop as soon as it’s combined.
6. Divide batter evenly between liners, filling each about 2/3 full. (An ice cream scoop makes this fast and tidy.)
7. Bake for 16–19 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Make the frosting: Beat cream cheese and butter together until smooth and fluffy. Mix in vanilla, then gradually beat in powdered sugar until thick, creamy, and pipeable.
10. Frost cooled cupcakes with a piping bag or spread with a knife. Finish with sprinkles or your favorite Valentine topping.

Tips for the Best Results

• Use room-temperature egg and buttermilk for a smoother batter and more even rise.
• Measure flour by spooning it into the cup and leveling off—packing flour can make cupcakes dense.
• Gel food coloring gives you a bold red without adding extra liquid; it’s worth it if you want that classic look.
• Stop mixing as soon as the flour disappears. Overmixing = tough cupcakes.
• Cool completely before frosting. Warm cupcakes will melt cream cheese frosting fast.
• If your frosting feels soft, chill it for 15–20 minutes, then whip again briefly for a cleaner pipe.
• For sharp swirls, use a large star tip and keep the frosting cool but not stiff.

Variations

• Mini cupcakes: Bake in a mini muffin pan for 10–12 minutes. Perfect for parties and snacking.
• Heart-center surprise: Cut a small cone from the center and fill with strawberry jam or chocolate ganache, then frost.
• Chocolate-dipped: Dip cooled cupcakes (unfrosted) lightly in melted chocolate, let set, then frost on top.
• Natural-ish color: Use beet powder for a reddish hue (it won’t be as vibrant as food coloring, but still pretty).
• Extra tangy frosting: Add 1–2 teaspoons lemon juice to the frosting to brighten it up.

Storage & Reheating

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 20–30 minutes before serving for the best texture and flavor. (No reheating needed—these are a chill-and-serve situation.)

FAQ

Can I make these red velvet cupcakes without buttermilk?

Yes. Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar and let it sit for 5 minutes, then use it like buttermilk. The texture will be very close, and you’ll still get that signature slight tang.

Why is there vinegar in red velvet cupcakes?

It’s traditional and helps activate the baking soda, giving a lighter crumb. It also adds a subtle tang that makes red velvet taste like red velvet (not just “vanilla cupcake dyed red”).

My cream cheese frosting turned runny—how do I fix it?

Pop the bowl in the fridge for 20–30 minutes, then beat again briefly. If it’s still too soft, add powdered sugar 2–3 tablespoons at a time until it thickens. Also make sure you used full-fat block cream cheese (not spreadable tub cream cheese), which is much softer.

How do I get a bright red color without bitter aftertaste?

Use red gel food coloring and start with 1 teaspoon, then add more as needed. Gel coloring gives strong color with less product, so you don’t get that “too much dye” taste. Also, don’t overdo the cocoa—red velvet is only lightly chocolatey.

Can I bake these ahead for Valentine’s Day?

Definitely. Bake the cupcakes 1 day ahead, cool completely, and store (unfrosted) in an airtight container at room temperature. Make the frosting and refrigerate it, then bring it to a spreadable consistency and frost the day of serving for the freshest look and texture.