These Valentine red velvet cupcakes are soft, tender and the prettiest shade of red, with a big swirl of creamy frosting on top. They're my go-to valentine cupcakes when I want to bake something special for the people I love, and they're super simple to make from scratch! We top ours with a rich chocolate buttercream or classic cream cheese frosting (that's the one in the photos).
Homemade baked goods are always a sweet way to show someone how much you care. One batch makes 24 cupcakes, so there's plenty to share with family, friends, coworkers or your kids' class. If you're planning a whole dessert table, take a peek at our Valentine's Day desserts for more ideas.
Key Ingredients & Substitutions
- Butter and eggs. Set both out about 30 minutes ahead. Room temperature butter and eggs blend into a smooth, fluffy batter, and that's what gives you a light, tender crumb.
- All-purpose flour. Spoon it into the measuring cup and level it off. Packing the flour in makes the cupcakes dense and dry.
- Cocoa powder. Red velvet only uses a little unsweetened cocoa powder. It adds a hint of chocolate without turning the cupcakes brown.
- Buttermilk. Buttermilk keeps the cupcakes moist and adds that classic tang. No buttermilk? Powdered buttermilk is a handy pantry option, or stir 1 ½ tablespoons of lemon juice or vinegar into regular milk and let it sit for 5 minutes.
- Red food coloring. The recipe calls for 2 tablespoons of liquid coloring. A red gel food coloring gives a deeper red with much less, so start with 1 to 2 teaspoons and add more until you love the color.
- Baking soda and vinegar. Stirring these together right before they go into the batter gives the cupcakes a nice lift. White or apple cider vinegar both work.
Helpful Tips
Use cupcake liners. Greasing and flouring the pans works fine, but paper cupcake liners make cleanup easier, though, and the cupcakes are much easier to share and carry.
Don't overmix. Once the flour goes in, mix on low just until you can't see any dry streaks. Overmixing makes the cupcakes tough instead of velvety.
Fill the cups ⅔ full. That gives you a nice domed top without the batter spilling over the edges. A cookie scoop makes this quick and keeps every cupcake the same size.
Check them early. Ovens vary, so start checking at 15 minutes. They're done when a toothpick in the center comes out clean or with just a few moist crumbs.
Let them cool completely. Frosting a warm cupcake is a recipe for a melty mess! Give them about 30 minutes on a wire rack before you pipe on the buttercream.
Chocolate Buttercream Frosting
Our chocolate buttercream frosting is out of this world delicious. You will love it, especially if you're a chocolate lover. It's included right in the recipe card below, and here's what you'll need:
- 1 cup butter (2 sticks), softened
- ¾ cup unsweetened cocoa powder
- 3 ⅓ cups confectioner's (powdered) sugar
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
Beat the butter until creamy, then add the cocoa and powdered sugar a little at a time with the milk. Beat in the vanilla and keep mixing until it's smooth and fluffy. Pipe it on with a large star tip for a pretty bakery-style swirl, or just spread it on with a knife.
Not a chocolate fan? These are just as yummy with our Cream Cheese Frosting, which is the classic pairing for red velvet. Whichever one you choose, we're pretty sure you'll be licking the frosting spoon. And that is totally okay!
Variations
- Filled cupcakes. Use a cupcake corer to scoop out a little of the middle, fill it with chocolate ganache or extra frosting, then frost the top.
- Red velvet crumb topping. Crumble one cupcake and sprinkle the crumbs over the frosting, just like in the photos. Add a few candy hearts and they're party ready.
- Jumbo cupcakes. The batter makes 12 jumbo cupcakes. Bake them for about 20 to 25 minutes and check with a toothpick.
- Pink and white swirl. Tint half the frosting pale pink and pipe both colors together for a sweet Valentine's look.
- Make it a cake. Love the flavor but want something bigger? Try our Red Velvet Bundt Cake.
- Something different. If red velvet isn't your style, our Lemonade Cupcakes are bright, sunny and so good.
Serving Ideas
These Valentine's Day cupcakes are made for sharing. Bring a box to the office, pack a few in your kids' lunchboxes, or send some to school for the teacher. They'll want to take some home to share too!
For a party, set up a little cupcake decorating bar with both frostings, sprinkles and candy hearts and let everyone top their own. Round out the table with heart-shaped Gluten Free Sugar Cookies for Valentine's Day, chocolate-dipped strawberries and a pot of hot cocoa. A glass of cold milk is never a bad idea either!
Storing & Freezing
Frosted cupcakes keep in an airtight container in the refrigerator for up to 4 days, since buttercream and cream cheese frosting both need to stay cool. Let them sit out for about 20 minutes before serving so the frosting softens up again.
Unfrosted cupcakes freeze well for up to 3 months. Cool them completely, wrap each one in plastic wrap and tuck them into a freezer bag. Thaw at room temperature for about an hour, then frost and serve.
Making these ahead for a party? Bake the cupcakes a day early and store them unfrosted at room temperature, then frost the morning you serve them. The buttercream can be made up to a week ahead and kept in the fridge. Just bring it to room temperature and beat it for a minute before piping.
More Valentine's Day Recipes
If you loved these valentine cupcakes, here are a few more sweet treats for the big day:
- Gluten Free Sugar Cookies for Valentine's Day
- Red Velvet Fudge
- Red Velvet Cake Mix Cookies
- Valentine's Rice Krispie Treats
- Hot Chocolate Charcuterie Board
Recipe
Valentine Red Velvet Cupcakes Recipe
Ingredients
Red Velvet Cupcakes
- 3 eggs at room temperature
- ¾ cup unsalted butter softened
- 3 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- ¾ teaspoon salt
- 2 ¼ cups sugar granulated
- 1 ½ teaspoons vanilla pure vanilla extract
- 2 tablespoons red food coloring liquid, or 1 to 2 teaspoons gel coloring
- 1 ½ cups buttermilk You can also use powdered buttermilk, following the directions on the container. This is a great option if you don't use buttermilk often.
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons vinegar white or apple cider vinegar
Chocolate Buttercream Frosting
- 1 cup unsalted butter (2 sticks) softened
- ¾ cup unsweetened cocoa powder
- 3 ⅓ cups powdered sugar
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
Instructions
Red Velvet Cupcakes
- Set the eggs and butter out about 30 minutes ahead so they come to room temperature.
- Heat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners, or spray them with nonstick cooking spray and dust with a little flour, tapping out the excess.
- In a medium bowl, whisk together the flour, cocoa powder and salt.
- In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and vanilla and beat until light and well combined, about 2 minutes.
- Add the eggs one at a time, beating well after each one.
- Add the red food coloring and beat on low speed until the batter is evenly colored.
- Add the flour mixture and the buttermilk in turns, starting and ending with the flour, beating on low speed after each addition just until combined.
- In a small bowl, stir the baking soda into the vinegar (it will fizz). Add it to the batter right away and beat on low speed just until combined.
- Fill each liner about ⅔ full. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pans for 5 minutes, then move them to a wire rack and cool completely, about 30 minutes, before frosting.
Chocolate Buttercream Frosting
- Beat the softened butter with an electric mixer on medium speed until creamy.
- Add the cocoa powder and powdered sugar a little at a time, alternating with the milk, beating on low speed until combined.
- Beat in the vanilla, then beat on medium-high speed until smooth and fluffy. Add a splash more milk if it's too thick to pipe.
- Pipe or spread the frosting over the cooled cupcakes.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Kay says
White vinegar or apple cider vinegar?
Jessica McCoy says
White vinegar. 😉
Talea says
Turned out amazing! They were super moist at the top but the bottom of the cupcakes was still a little dry. Other than that the flavor was amazing and everything else was perfect!
G says
What kind of milk?
Jessica McCoy says
We typically use 2% milk in all our recipes.