Valentine’s Day Dessert: Red Velvet Cupcakes

red velvet cupcakes

Since we are near a Holiday once again, why not bake a delicious dessert to celebrate Valentine’s Day?

Here is a top recipe featured on

Easy Red Velvet Cupcakes Recipe

Prep Time: 30 mins

Cook Time: 20 mins


Recipe Description

Make easy red velvet cupcakes by starting with a German chocolate cake mix and adding unsweetened cocoa powder and red food color. For Valentine’s Day, cut out a heart shape from the cupcake top. Sandwich frosting between the cupcake top and bottom so that the heart-shaped frosting peeks out.


Serves: 24

Serving Size: 1 cupcake


1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

2 teaspoons McCormick® Pure Vanilla Extract

Nutritional information

(amount per serving)

Calories: 252  Total Fat: 12g  Saturated Fat: 6g  Cholesterol: 46mg  Sodium: 202mg  Carbohydrate: 34g  Fiber: 1g  Protein: 2g


  1. Preheat oven to 350°F. For the Cupcakes, beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  2. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  3. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with frosting.

Cooking Tips

• To divide batter evenly among muffin cups use a large ice cream scoop.

Heart Cut-Out Cupcakes:Spoon prepared cupcake batter into 18 paper-lined muffin cups, filling each cup 3/4 full. Bake and cool as directed. Slice tops from cupcakes. Using a 1-inch heart-shaped cookie cutter, cut a heart from center of each cupcake top. Dollop 2 tablespoons frosting onto center of cupcake bottoms. Gently smooth frosting leaving 1/4 inch edge of cupcake unfrosted. Top each with the cupcake top, pressing gently to adhere. Garnish exposed frosting with sprinkles, if desired. Makes 18 (1 cupcake) servings.

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