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, that signature cocoa-kissed flavor, and topped with a creamy, tangy cream cheese frosting that tastes like it was made for hearts and sprinkles.

They’re sweet without being too much, totally party-ready, and honestly easier than they look. Whether you’re baking for your partner, your besties, or your own “treat yourself” era, this batch delivers.

Why You’ll Love This

You get the classic red velvet vibe—tender crumb, rich color, subtle chocolate notes—plus a thick swirl of cream cheese frosting that’s not overly sweet, and the whole thing bakes up in under 25 minutes (so you can spend more time decorating and less time stressing).

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup neutral oil (canola or vegetable)
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 teaspoon white vinegar
• 1 tablespoon red gel food coloring (or 2 tablespoons 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: 2 1/2 to 3 cups powdered sugar, sifted
• For the cream cheese frosting: 1 teaspoon vanilla extract
• Optional: pinch of salt, Valentine’s sprinkles, heart toppers

How to Make It

1. Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Mix wet ingredients: In a large bowl, whisk oil and sugar until smooth. Add egg and vanilla, then whisk again until glossy.
4. Color it: Stir in the red food coloring until the batter base looks evenly colored (it will deepen slightly as it bakes).
5. Combine: Add the dry ingredients in two additions, alternating with buttermilk. Mix gently until just combined. Don’t overmix—stop as soon as you don’t see streaks of flour.
6. Add vinegar and fill: Stir in vinegar (quick mix). Divide batter evenly among liners, filling each about 2/3 full.
7. Bake: Bake 18–22 minutes, or until a toothpick comes out clean (a few moist crumbs are fine). Cool in the pan 5 minutes, then move cupcakes to a wire rack to cool completely.
8. Make frosting: Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time, mixing on low then increasing speed. Add vanilla (and pinch of salt if using) and beat until thick and pipeable.
9. Frost and decorate: Pipe or spread frosting onto fully cooled cupcakes. Finish with sprinkles, mini heart candies, or a light dusting of red velvet crumbs.

Tips for the Best Results

• Use room-temp egg and buttermilk for a smoother batter and more even rise.
• Go easy on mixing once flour is added—overmixing makes cupcakes tight instead of fluffy.
• Gel food coloring gives bold color without thinning the batter. If using liquid, you may need a bit more.
• Let cupcakes cool completely before frosting, or the frosting will slide right off (cute in theory, messy in reality).
• For a thicker frosting, add more powdered sugar 1/4 cup at a time; for softer swirls, stop at 2 1/2 cups.
• If your kitchen is warm, chill the frosting 10–15 minutes before piping to keep sharp ridges.

Variations

• Heart-stuffed: Add 1 teaspoon of strawberry jam in the center of each cupcake (cut a small cone out after baking, fill, and replace the top).
• Chocolate drizzle: Drizzle melted white chocolate or dark chocolate over frosted cupcakes for a fancy bakery look.
• Mini cupcakes: Bake in a mini muffin tin for 10–12 minutes; perfect for Valentine’s parties.
• Less dye: Use a natural red coloring powder (like beet powder) for a softer, more muted red.
• Red velvet sandwich: Pipe frosting between two unfrosted cupcakes (tops facing out) for an adorable whoopie-pie moment.

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 so the cake and frosting soften back up (no reheating needed—warm frosting is not the vibe).

FAQ

Can I make these red velvet cupcakes without buttermilk?

Yes. For a quick substitute, mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar and let it sit 5 minutes. It won’t be identical, but it still gives that tender, slightly tangy red velvet texture.

Why do my cupcakes turn out dry?

The most common culprits are overbaking or overmixing. Pull them as soon as a toothpick comes out clean (or with a few moist crumbs), and mix only until the flour disappears. Also measure flour by spooning into the cup and leveling off—packed flour can dry things out fast.

How do I keep cream cheese frosting from getting runny?

Make sure the cream cheese and butter are softened but not melty. Beat them until smooth, then add powdered sugar gradually. If it’s still soft, chill the frosting 10–20 minutes, then re-whip briefly. And store frosted cupcakes chilled until close to serving time.

Can I bake these ahead for Valentine’s Day?

Absolutely. Bake cupcakes 1 day ahead, cool completely, and store unfrosted in an airtight container at room temperature. Make frosting up to 2 days ahead and refrigerate. Frost the day of (or the night before) for the freshest look and texture.

Can I freeze red velvet cupcakes with cream cheese frosting?

You can, but the best texture comes from freezing unfrosted cupcakes. Wrap cooled cupcakes tightly and freeze up to 2 months. Thaw at room temp, then frost. If you must freeze frosted cupcakes, freeze them uncovered until firm, then wrap carefully; thaw in the fridge overnight.