Valentine Red Velvet Cupcakes

Hi! I'm not sure if it's me, or high-altitude or what. Red velvet cupcakes/cakes are not my friends! Yours are beautiful! I have had nothing but bad luck with them, and I CAN bake!! And I CAN bake cakes. I researched tons of recipes, including those supposed to work at high altitude and none of them have worked. They always fall, have very large holes and rough texture. Most of them taste right though I think. That characteristic light chocolate, buttermilk and a bitterness from the red food coloring, usually paired with a cream cheese frosting? Most recipes I've tried have used the classic butter cake method, which I'm accustomed to, so I'm dumbfounded. Determined to make them work, at the same time I'm so mad about all the unsuccessful attempts I've thrown out that I'm thinking "to heck with these crappy-filled-with-artificial-red-food-coloring-cupcakes-what's-the big-deal" anyway! They really AREN'T that good. I've had them from cupcake bakeries, and they do look like a proper cupcake should but the taste is still the same. I know of one high altitude bakery that told me they "figured it out" and that, I found out is that they use a store bought cake mix! Not an option for me. I'm quite sure it's possible to make them great, and that I just haven't stumbled upon the right recipe or figured out the formula.