These red velvet cupcakes are super soft and moist perfect for Valentine’s Day. They are topped with cream cheese frosting and a chocolate heart.

Bite missing from a red velvet cupcake.

Red velvet cupcakes are such a classic Valentine’s Day treat, but these cupcakes are just so tender and soft. Red velvet is a tangy flavor made from a small amount of cocoa powder, vinegar, buttermilk, and of course the red color. The Red velvet flavor’s best friend is cream cheese frosting which ups the rich tangy flavor.

Red velvet cupcakes on a platter.

Tips for making the cupcakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cupcake.
  • Tip 2: For red velvet, don’t skip the vinegar and buttermilk. The vinegar and buttermilk have an acid reaction to the cocoa powder and baking soda. It gives it the tang flavor and also make such a soft crumb.
  • Tip 3: For the best red food gel dye, I used Americolor super red. It gives them their bright color without using too much.
Red velvet cake batter in a bowl.
This makes for a super soft and creamy type of cake batter.
Red velvet cake batter in a cupcake pan.
Fill each cupcake liner about 2/3rds full. In my opinion, it is better to fill half full than 3/4 full. A over filled cupcake is harder to decorate.
Cream cheese frosting in a bowl.
To prevent your frosting from splitting, the butter and cream cheese needs to be the same temperature.
Cupcakes on a wire rack.
Make sure to cool the cupcakes completely before decorating.
Bite missing from cupcake on its side.

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For more red velvet recipes, try my red velvet cinnamon rolls and red velvet cupcake cookies.

Cupcake with it's wrapper pulled down.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from a red velvet cupcake.
5 from 1 review

Red Velvet Cupcakes

Stephanie Rutherford
These red velvet cupcakes are the perfect super soft and moist cupcakes for Valentine's Day. It is topped with cream cheese frosting and a chocolate heart.
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Prep Time: 40 minutes
Cook Time: 18 minutes
Decorating Time: 15 minutes
Total Time: 1 hour 13 minutes
Servings: 16 cupcakes

Ingredients
 
 

Red Velvet Cupcakes

  • 1 1/2 cups All-purpose flour
  • 2 TBSP Unsweetened cocoa powder
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 cup Unsalted butter, room temperature
  • 1/4 cup Oil, canola or vegetable
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp White vinegar
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 2 Large eggs, room temperature
  • 1 tsp Red gel food dye, I used Americolor super red
  • 1/2 cup Buttermilk

Cream Cheese Frosting

  • 1 cup Unsalted butter, room temperature
  • 6 oz Cream cheese, room temperature
  • 3 1/2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Heart chocolates, for decorating

Instructions
 

Red Velvet Cupcakes

  • Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside.
  • In a medium bow, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    1 1/2 cups All-purpose flour, 2 TBSP Unsweetened cocoa powder, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.
    1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
  • Add in the vanilla, vinegar, sour cream, eggs, and red food dye. Mix on medium until combined.
    1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/4 cup Sour cream, 2 Large eggs, 1 tsp Red gel food dye
  • Add in the dry ingredients and buttermilk and mix on low until just combined. Take off the mixer and use a baking rubber spatula to stir the batter.
    1/2 cup Buttermilk
  • Use a large cookie scoop to scoop the batter into the cupcake liners. Fill it 2/3rds full.
  • Bake for 17-19 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    3 1/2 cups Powdered sugar
  • Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high speed for 1 minute.
    1 cup Unsalted butter, 6 oz Cream cheese
  • Scrape the bowl, make sure no butter chunks remain. Add in half of the powdered sugar and mix on low. Add the rest of the powdered sugar and vanilla. Mix on low until combined, then switch to high speed and beat until creamy.
    1 tsp Pure vanilla extract
  • I used a large piping tip to pipe the frosting on top of the cupcakes. Top with a heart chocolate.
    Heart chocolates

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 301kcal, Carbohydrates: 50g, Protein: 2g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 161mg, Potassium: 56mg, Fiber: 1g, Sugar: 13g, Vitamin A: 621IU, Vitamin C: 0.03mg, Calcium: 44mg, Iron: 1mg
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