Description
Moist and rich Red Velvet Valentine’s Day Cupcakes with tangy cream cheese frosting. A classic, festive dessert that’s simple and elegant.
Ingredients
FOR THE CUPCAKES:
1 3/4 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/4 cup vegetable oil
1 1/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 tbsp vinegar
2 tbsp red food coloring or 1 tsp beet juice
FOR THE FROSTING:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. In another bowl, mix butter, oil, and sugar until smooth. Add eggs, vanilla, and red coloring.
4. Alternate adding dry ingredients and buttermilk. Stir in vinegar last.
5. Divide batter evenly into liners and bake 18–20 minutes. Cool completely.
6. For frosting, beat cream cheese and butter until smooth. Add sugar and vanilla, mix until fluffy.
7. Frost cooled cupcakes and decorate as desired.
Notes
Do not overmix the batter; stir gently for a tender crumb.
For a natural red color, use beet juice instead of dye.
Store frosted cupcakes in the refrigerator for up to 4 days.
Cupcakes can be baked a day ahead and frosted later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcake, Holiday
- Method: Baked
- Cuisine: American