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, cocoa-kissed, and that iconic deep red color that screams “I planned this” (even if you made them in sweatpants). Add a fluffy cream cheese frosting and you’ve got the kind of treat that disappears fast at parties, work potlucks, and cozy nights in.

They’re sweet but not too sweet, super photogenic, and easy enough for beginner bakers. Bonus: you can decorate them as extra or as minimal as you want—hearts, sprinkles, or just a dreamy swirl.

Why You’ll Love This

These cupcakes bake up tender and moist thanks to buttermilk and a touch of vinegar, with just enough cocoa for that classic red velvet vibe, and the tangy cream cheese frosting balances everything perfectly for a not-too-heavy, totally swoon-worthy bite.

Ingredients

• All-purpose flour: 1 1/4 cups
• Unsweetened cocoa powder: 1 tablespoon
• Baking soda: 1/2 teaspoon
• Fine salt: 1/4 teaspoon
• Unsalted butter (softened): 1/2 cup (1 stick)
• Granulated sugar: 3/4 cup
• Large egg: 1
• Vanilla extract: 2 teaspoons, divided
• Buttermilk: 1/2 cup, room temperature
• Red gel food coloring: 1 to 2 teaspoons (or to color preference)
• White vinegar: 1 teaspoon
• Cream cheese (block-style, softened): 8 oz
• Powdered sugar: 2 1/2 to 3 cups
• Optional for decorating: heart sprinkles, red sanding sugar, mini chocolate chips

How to Make It

1. Preheat your oven to 350°F (175°C). 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, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg and 1 teaspoon of the vanilla.
4. In a small bowl or measuring cup, stir together the buttermilk and red gel food coloring until evenly tinted.
5. Add the dry ingredients to the butter mixture in two additions, alternating with the colored buttermilk (dry, wet, dry, wet). Mix just until combined each time—don’t overdo it.
6. Stir the vinegar into the batter. You’ll notice the batter gets a little lighter and slightly bubbly—this helps with lift and that classic red velvet texture.
7. Divide batter evenly among the liners, filling each about 2/3 full. Bake for 16–19 minutes, or until 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 rack to cool completely before frosting.
9. Make the frosting: beat cream cheese and butter (if using; see note below) until smooth, then beat in remaining 1 teaspoon vanilla. Add powdered sugar gradually until fluffy and pipeable.
10. Frost cooled cupcakes and decorate as desired. For Valentine’s Day energy, go for a tall swirl and a sprinkle moment.

Tips for the Best Results

• Use block cream cheese: The spreadable tub kind makes frosting looser and harder to pipe.
• Don’t overmix the batter: Mix until just combined to keep the cupcakes tender, not dense.
• Gel coloring > liquid: Gel gives you that bold red without watering down the batter.
• Room temp ingredients: Butter, egg, and buttermilk blend smoother and bake more evenly.
• Cool completely before frosting: Warm cupcakes will melt your frosting and break your heart a little.
• Frosting consistency control: Start with 2 1/2 cups powdered sugar, then add more as needed for a firm swirl.

Variations

• Heart-stuffed cupcakes: Core the center and fill with strawberry jam or chocolate ganache before frosting.
• Mini cupcakes: Bake in a mini tin for 10–12 minutes for cute bite-size Valentines.
• Chocolate lovers version: Add 1/2 cup mini chocolate chips to the batter.
• Pink velvet: Use less cocoa (1 teaspoon) and swap the red coloring for pink for a softer look.
• Buttercream swap: Not a cream cheese person? Use vanilla buttercream and add a pinch of salt for balance.

Storage & Reheating

Because of the cream cheese frosting, store these 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 (no reheating needed—these are a “soft and dreamy” situation, not a warm dessert).

FAQ

How do I get that classic deep red color without using a ton of dye?

Use red gel food coloring rather than liquid—gel is much more concentrated, so you need less. Also, make sure your cocoa powder is truly unsweetened and measure it accurately; too much cocoa can mute the red. Start with 1 teaspoon gel, then add a little more until the batter looks vibrantly red.

Why is there vinegar in red velvet cupcakes?

Vinegar reacts with baking soda (and the acidity in buttermilk) to help the cupcakes rise and stay tender. You won’t taste it, but it contributes to that classic soft crumb red velvet is known for.

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

First, chill it for 20–30 minutes to firm up. If it’s still loose, beat in more powdered sugar (a few tablespoons at a time). For next time, use block-style cream cheese, keep it cool (softened, not warm), and avoid overbeating, which can loosen the texture.

Can I make these cupcakes ahead for Valentine’s Day?

Yes. Bake the cupcakes a day ahead, cool completely, and store unfrosted in an airtight container at room temperature. Frost the next day for the freshest look. If you need to frost ahead, refrigerate and then let them sit out briefly before serving.

How full should I fill the liners so they don’t overflow?

Fill each liner about 2/3 full. That’s the sweet spot for a nicely domed cupcake without spillover. If you have extra batter, bake a couple more in a second batch rather than overfilling.