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Easy Red Velvet Heart-Shaped Cupcakes Recipe

red velvet heart-shaped cupcakes - featured image
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These soft, velvety red velvet heart-shaped cupcakes are topped with a tangy cream cheese frosting. They’re a cozy, foolproof treat perfect for Valentine’s Day, Galentine’s brunch, or any day you need a little comfort.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon (5g) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 teaspoon (5ml) white vinegar
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoons (30ml) red gel food coloring
  • For the cream cheese frosting:
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a heart-shaped cupcake pan with liners or grease it well.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  4. Add the vegetable oil and beat for another minute until smooth and glossy.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. In a small bowl or liquid measuring cup, combine the buttermilk, white vinegar, and red food coloring. Stir gently.
  7. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
  8. Divide the batter evenly among the prepared cups, filling each about two-thirds full. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Add the vanilla and salt, then beat on medium-high for 2 minutes until light and fluffy. If too soft, refrigerate for 15 minutes before piping.
  11. Once the cupcakes are completely cool, pipe or spread the frosting on top. Garnish as desired.

Notes

For best results, use room temperature ingredients. Let the buttermilk sit with the vinegar for 5 minutes before mixing for a tender crumb. Do not overmix the batter. Cool cupcakes completely before frosting to prevent melting. For a dairy-free version, use vegan butter and dairy-free cream cheese; for gluten-free, use a 1:1 gluten-free flour blend. Cupcakes taste even better the next day.

Nutrition

Keywords: red velvet cupcakes, heart-shaped cupcakes, cream cheese frosting, Valentine's Day dessert, easy cupcake recipe, red velvet dessert, homemade cupcakes

Find it online: https://dinadinnertable.com/easy-red-velvet-heart-shaped-cupcakes-recipe/