Red Velvet Valentine's Day Cupcakes Recipe

Raspberry Velvet Valentine Cupcakes Recipe

servings: makes 2 dozen

prep time: 30 minutes

cook time: 25 minutes

total time: 55 minutes



  • 3 cups fresh raspberries
  • ½ cup buttermilk
  • ½ cup plain Greek-style yogurt
  • 1 tablespoon vanilla
  • 1½ teaspoons lemon juice
  • 1¼ cup granulated sugar
  • ¾ teaspoon sea salt
  • 1 large egg
  • ½ cup grape seed or canola oil
  • 1¾ cups all-purpose gluten-free flour
  • ¼ cup cacao powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet, mini chocolate chips
  • 2 cups buttercream
  • sprinkles


Step 1: Preheat the oven to 350 degrees F and line 2 (1 dozen) muffin pans with paper cups. (Use this super easy trick to shape the cupcakes like hearts.) Set aside.

Step 2: In a blender, purée the raspberries with the buttermilk and yogurt.  Blend until the mixture is as smooth as possible (about 30 seconds).

Step 3: Pour the raspberry mixture into a large mixing bowl and stir in the, vanilla, lemon juice, sugar, salt and egg.

Step 4: While stirring constantly, gradually add the oil. Mix until blended.

Step 5: Sift in the flour, cocoa powder, baking soda and baking powder. (To make it simple, place a large mesh strainer above the bowl to sift.) Mix until just blended.

Step 6: Fold in the mini chocolate chips.

Step 7: Use an ice cream scoop (or large spoon), to fill each paper cupcake liner about ¾ths full of batter.

Step 8: Place the muffin pans on baking sheets and bake until the cupcakes are set and slightly cracked on top, 20 to 25 minutes.

Step 9: Let the cupcakes cool completely and then spread a thin layer of the buttercream on top and sprinkle with colored sprinkles (if desired).

Want more Valentine’s Day recipes?

FInd more delicious recipes from Valentina Kenney Wein at Cooking on the Weekends.

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