There’s something inherently romantic about red velvet cupcakes. Maybe it’s the deep red hue, the silky cream cheese frosting, or the way they feel like a decadent, heartfelt treat. For me, red velvet cupcakes are the perfect symbol of love. Whether it’s Valentine’s Day, an anniversary, or simply a “just because” moment, these one-bowl red velvet cupcakes are a sweet way to say, “You mean the world to me.”
I’ll never forget the time I made these cupcakes for my best friend’s Valentine’s Day party. She was feeling a little down, joking that she was skipping the whole holiday because it was “overrated.” But when she saw these cupcakes—soft, fluffy, and lovingly made—her mood instantly shifted. After just one bite, she said, “If only someone loved me the way you love baking!” That’s the beauty of these cupcakes—they’re as much about the love you put into making them as they are about the joy they bring to anyone who takes a bite.
So, grab your apron and your mixing bowl, because these red velvet cupcakes are your ticket to spreading a little extra love this Valentine’s Day.
Why You’ll Love This Recipe
These cupcakes aren’t just pretty—they’re downright irresistible. Here’s why this recipe will win your heart (and everyone else’s):
- Quick and Easy: One bowl, minimal prep, and ready in under 40 minutes.
- Soft and Moist: Thanks to buttermilk and sour cream, the texture is pillowy and tender.
- A Hint of Chocolate: Just enough cocoa powder to give these cupcakes a rich, subtle flavor.
- Cream Cheese Frosting Heaven: Sweet, tangy, and creamy—this frosting is love at first bite.
- Perfect for Sharing: Whether it’s a romantic dinner, a school Valentine’s party, or a sweet surprise for your friends, these cupcakes are always a hit.
And let’s not forget how versatile they are! You can decorate them with sprinkles, chocolate hearts, or even write sweet messages on top.
Preparation Time and Servings
- Preparation Time: 15 minutes
- Cooking Time: 16-18 minutes
- Total Time: ~35 minutes
- Servings: Makes about 18 cupcakes
Ingredients for Red Velvet Cupcake Love
These cupcakes use simple ingredients, but the combination creates magic.
Dry Ingredients
- 1 cup (200g) granulated sugar: For just the right amount of sweetness.
- 1 ¾ cups (220g) all-purpose flour: Gives the cupcakes structure.
- 2 ½ tablespoons unsweetened cocoa powder: A subtle hint of chocolate.
- ¼ cup (30g) cornstarch: Ensures a light and tender crumb.
- 1 teaspoon baking powder: Adds lift to the cupcakes.
- ½ teaspoon baking soda: Reacts with vinegar for extra fluffiness.
- ½ teaspoon salt: Balances the flavors.
Wet Ingredients
- ½ cup (113g) unsalted butter, melted: Adds richness and moisture.
- 3 tablespoons canola oil: Keeps the cupcakes extra moist.
- 2 teaspoons pure vanilla extract: Enhances the flavors.
- 2 large eggs + 1 egg yolk: Adds richness and structure.
- 1 teaspoon apple cider vinegar: Activates the baking soda for a perfect rise.
- ½ cup (120ml) buttermilk: Makes the cupcakes tender and flavorful.
- ½ cup (120g) full-fat sour cream: Adds moisture and tanginess.
- 1 tablespoon red food coloring: For that iconic Valentine’s Day color.
How to Make One-Bowl Red Velvet Cupcakes
These cupcakes come together quickly with minimal fuss—perfect for when you want to impress without the stress.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray them with non-stick spray. This ensures easy release and prevents sticking.
Step 2: Mix the Wet Ingredients
In a large microwave-safe bowl, melt the butter and let it cool slightly. Add the canola oil and vanilla extract, whisking until well combined.
Next, whisk in the granulated sugar until the mixture is smooth and creamy. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the apple cider vinegar, buttermilk, sour cream, and red food coloring. Mix until everything is fully incorporated and the batter is a vibrant red.
Step 3: Add the Dry Ingredients
Sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture. Be gentle—overmixing can lead to dense cupcakes.
Step 4: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
The Perfect Cream Cheese Frosting
No red velvet cupcake is complete without cream cheese frosting. This frosting is light, fluffy, and perfectly tangy.
In a large bowl, beat 8 ounces (225g) of softened cream cheese and 2 ounces (57g) of softened unsalted butter until smooth and creamy. Add 2 teaspoons of pure vanilla extract and mix well. Gradually sift in 3 cups (360g) of confectioners’ sugar, beating until the frosting is light and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting generously on top. For a festive Valentine’s touch, add heart-shaped sprinkles or chocolate decorations.
How to Serve These Cupcakes on Valentine’s Day
Here are some ideas to make these cupcakes the highlight of your Valentine’s celebration:
- Romantic Dessert: Serve them on a pretty plate with a drizzle of chocolate sauce and a few fresh strawberries.
- Gift Box: Place a few cupcakes in a decorative box and tie it with a red ribbon for a heartfelt gift.
- Kids’ Party Treats: Add pink and red sprinkles, or use heart-shaped cupcake toppers.
Tips for Perfect Red Velvet Cupcakes
- Room Temperature Ingredients: This ensures smooth mixing and a perfect texture.
- Don’t Overmix: Stir just until the dry ingredients are incorporated to avoid dense cupcakes.
- Adjust Food Coloring: Use as much or as little as you like for the desired color.
- Let Cool Completely: Frosting warm cupcakes can cause the frosting to melt.
- Store Properly: Keep cupcakes in an airtight container in the fridge for up to 3 days.
Valentine’s Day Variations
Want to make these cupcakes even more special? Here are some fun variations:
- Chocolate-Filled Cupcakes: Pipe melted chocolate or Nutella into the center of each cupcake for a surprise.
- Pink Velvet: Swap the red food coloring for pink for a softer look.
- Mini Cupcakes: Use a mini muffin tin and bake for 10-12 minutes.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour substitute.
FAQs
Can I Make These Cupcakes Ahead of Time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them on the day of serving.
What Can I Use Instead of Buttermilk?
You can make a substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I Freeze These Cupcakes?
Absolutely! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature before frosting.
Conclusion
These one-bowl red velvet cupcakes are more than just a dessert—they’re a gesture of love. Whether you’re baking for your significant other, friends, family, or yourself (because self-love is important too!), these cupcakes are the perfect Valentine’s treat.
So this Valentine’s Day, skip the store-bought chocolates and show your love with something homemade. And if you try this recipe, don’t forget to share your creations. Snap a picture, tag me on social media, and let’s celebrate love together, one cupcake at a time!
Print
Red Velvet Cupcakes: Easy One-Bowl Delight for Valentine’s Day
- Total Time: 35 minutes
- Yield: 18 cupcakes 1x
- Diet: Vegetarian
Description
These one-bowl red velvet cupcakes are moist, tender, and rich in flavor, topped with luscious cream cheese frosting. Perfect for Valentine’s Day or any special occasion, they’re easy to make and sure to impress!
Ingredients
- Dry Ingredients:
- 1 cup (200g) granulated sugar
- 1 ¾ cups (220g) all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder
- ¼ cup (30g) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup (113g) unsalted butter, melted
- 3 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 2 large eggs + 1 egg yolk
- 1 teaspoon apple cider vinegar
- ½ cup (120ml) buttermilk
- ½ cup (120g) full-fat sour cream
- 1 tablespoon red food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Lightly spray with non-stick spray.
- Melt butter and let cool. Add oil, vanilla, and sugar, whisking until smooth.
- Whisk in eggs one at a time, followed by vinegar, buttermilk, sour cream, and food coloring.
- Sift together the dry ingredients and fold them gently into the wet mixture. Avoid overmixing.
- Divide batter evenly into liners, filling ⅔ full. Bake for 16-18 minutes. Cool completely.
- Prepare cream cheese frosting by beating softened cream cheese and butter until creamy. Add vanilla and sifted confectioners’ sugar, mixing until fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- Ensure all refrigerated ingredients are at room temperature for a smooth batter.
- Adjust food coloring for your preferred shade of red.
- Store in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American