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The Best Valentine’s Day Cupcakes to Try Anywhere: Classic Red Velvet Cupcakes

Classic Red Velvet Valentine’s Cupcakes

Tender red velvet cupcakes made with natural cocoa, buttermilk, and red food coloring, finished with tangy cream-cheese frosting. This recipe yields 12 festive cupcakes.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cupcakes
  • 1 1/4 cups (156 g) All-purpose flour
  • 1/4 cup (21–25 g) Unsweetened natural cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 cup (57 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 Large egg, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup (120 ml) Buttermilk, at room temperature
  • 1 tablespoon Liquid red food coloring
  • 1 teaspoon Distilled white vinegar
Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (about 240 g) Confectioners’ sugar, sifted
  • 1 teaspoon Pure vanilla extract
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, natural cocoa powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Beat in the egg and vanilla extract.
  4. In a separate bowl, stir together the buttermilk, liquid red food coloring, and distilled white vinegar.
  5. Add the dry ingredients to the butter mixture in alternating additions with the buttermilk mixture. Mix only until the batter is combined.
  6. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–20 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. Beat the cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar, then beat in the vanilla and optional salt.
  9. Frost the cupcakes only after they are completely cool. Add red velvet crumbs, heart sprinkles, or another Valentine’s Day decoration if desired.

Notes

Use room-temperature butter, egg, buttermilk, and cream cheese for the best texture. Measure flour by weight when possible, or spoon it into a measuring cup and level it. Use natural cocoa powder rather than Dutch-process cocoa, and remove the cupcakes when the tester shows a few moist crumbs.