Craftsy Cakes

Valentine’s Day is just around the corner, and what better way to celebrate than with a delightful homemade treat for your special someone? Red velvet cupcakes are a classic choice for this romantic occasion, with their rich flavor and vibrant hue adding a touch of love to any celebration. Made with a blend of all-purpose flour, cocoa powder, sugar, and a hint of vanilla, these cupcakes are moist, tender, and bursting with flavor. The addition of buttermilk and a splash of red gel-paste food color contributes to the cupcakes’ tender crumb, and gives them their signature velvety texture and striking crimson color. Topped with a generous swirl of cream cheese frosting, these cupcakes are sure to steal the heart of anyone who takes a bite.

Top with cream cheese frosting for the perfect finishing touch. Cream cheese frosting is the essential complement to red velvet cupcakes, providing a creamy and tangy contrast to the sweetness of the cake. Made with just a few simple ingredients, including unsalted butter, cream cheese, icing sugar, salt, and vanilla extract, this frosting is smooth, silky, and utterly decadent. It’s important to use block cream cheese rather than spreadable cream cheese to ensure that the frosting is firm enough to be piped onto the cupcakes. The cream cheese frosting adds a luscious finishing touch to the cupcakes, elevating them to gourmet status and making them a truly indulgent treat for Valentine’s Day.

If you’re craving something more decadent and chocolatey for Valentine’s Day, check out other recipes on the blog, including chocolate cake, chocolate hazelnut no-bake fudge, and chocolate mousse. Happy baking, and happy Valentine’s Day!

Red Velvet Cupcakes

Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Servings 12 Cupcakes


For The Cupcakes

  • 150 g (3/4 cup) granulated sugar
  • 140 g (3/4 cup) vegetable oil
  • 1 egg room temperature
  • 105 g (1/2 cup) buttermilk room temperature
  • 1 tsp vanilla extract
  • 1 tsp red gel-paste food color
  • 150 g (1 1/4 cups) all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 tsp white vinegar

For The Cream Cheese Frosting

  • 113 g (1/2 cup) unsalted butter room temperature
  • 113 g cream cheese room temperature
  • 375 g (4 cups) icing sugar sifted
  • 1/4 tsp salt
  • 1/2 tsp vanilla


For The Cupcakes

  • Preheat your oven to 170°C and line standard muffin tins with paper liners.
  • In a large bowl, whisk together sugar and oil until combined. Add the egg and beat until incorporated, scraping down the sides of the bowl as needed.
  • In a small bowl, mix together buttermilk, vanilla extract, and red food coloring.
  • Reduce the mixer speed to low. Add the flour mixture in two batches, alternating with the buttermilk mixture, and whisk well after each addition.
  • In a small bowl, stir together the baking soda and vinegar (it will foam). Add the mixture to the batter and mix for 10 seconds.
  • Divide the batter evenly among the lined cups, filling each three-quarters full.
  • Bake for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before icing.

For The Cream Cheese Frosting

  • Beat the butter and cream cheese together.
  • If using a stand mixer, let that beat until you sift the icing sugar.
  • Add salt to the icing sugar.
  • Reduce the speed of your mixer to low and slowly add the icing sugar, one cup at a time. Wait for the icing sugar to dissolve into the butter mixture before the next addition.
  • Add the vanilla extract and beat for another minute until creamy.



  • To finish, use a small offset spatula to spread or pipe frosting on the cupcakes.
  • Cupcakes can be stored overnight at room temperature, or frozen up to 3 months, in airtight containers.
  • Refrigerate up to 3 days; bring to room temperature before serving.
Keyword cupcake recipe, red velvet cupcakes, valentine's day recipe

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