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Best Red Velvet Heart Cupcakes for Valentine’s Day

red velvet heart cupcakes - featured image
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Tender, moist red velvet cupcakes with tangy cream cheese frosting, shaped like hearts. Perfect for Valentine’s Day or any occasion where you want to say ‘I love you’ with sugar.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your heart-shaped cupcake pan with liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the buttermilk, oil, egg, vanilla, and red food coloring until combined and uniform in color.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few streaks of flour are okay.
  5. Add the vinegar and stir gently. The batter will lighten slightly and become bubbly. Work quickly.
  6. Fill each heart-shaped cavity about ⅔ full using a cookie scoop or spoon.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the vanilla and salt, then gradually add the powdered sugar, one cup at a time, beating on low speed. Once all sugar is in, beat on medium-high for 2 minutes until light and fluffy.
  9. Frost the completely cooled cupcakes using a piping bag or knife. Decorate as desired.

Notes

Room temperature ingredients matter. Don’t skip the vinegar—it reacts with baking soda for a tender crumb. Use gel food coloring for vibrant red. Let cupcakes cool completely before frosting. Frosting can be made up to 3 days ahead.

Nutrition

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

Find it online: https://zestynora.com/best-red-velvet-heart-cupcakes-for-valentines-day/