Description
These heart-shaped red velvet cupcakes are soft, moist, and topped with luscious cream cheese frosting. Perfect for Valentine’s Day or any sweet celebration, they’re as beautiful as they are delicious.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 8 ounces cream cheese
- 1/4 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and spray heart-shaped cupcake molds or line them with liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and creamy, then add oil, buttermilk, vinegar, vanilla extract, and red food coloring.
- Slowly mix in the dry ingredients until just combined. Do not overmix.
- Spoon the batter into the molds, filling about 2/3 full. Tap gently to level.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy.
- Pipe or spread the frosting on cooled cupcakes and decorate as desired.
Notes
- Use gel food coloring for a vibrant hue without thinning the batter.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Frosting pipes best when chilled for 10–15 minutes first.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: red velvet cupcakes, heart cupcakes, Valentine's dessert, cream cheese frosting, easy cupcake recipe