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Best Homemade Red Velvet Heart Cupcakes

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These red velvet heart-shaped cupcakes are moist, tender, and have that signature red velvet tang without being overly sweet. Born from a happy kitchen accident, they’ve become a guest-favorite recipe perfect for any gathering.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1 tablespoon red gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Heart-shaped sprinkles (optional)
  • Red sanding sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place heart-shaped cupcake liners in a heart-shaped cupcake pan or lightly grease the pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cocoa powder, and instant espresso powder for about 30 seconds.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red gel food coloring until uniform.
  4. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula just until no streaks of flour remain (about 15-20 strokes). Do not overmix.
  5. Divide the batter evenly among the cupcake cups, filling each about ⅔ to ¾ full.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  7. For the frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add vanilla and salt, then beat again. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Fit a piping bag with a star tip (e.g., Wilton 1M) and fill with frosting. Pipe a swirl onto each cooled cupcake, starting from the outside edge and working inward. Alternatively, spread with an offset spatula.
  9. Decorate with heart-shaped sprinkles or red sanding sugar, if desired.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix the batter. Use gel food coloring for vibrant red color. Cool cupcakes completely before frosting to prevent melting. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use almond milk with lemon juice and dairy-free cream cheese and butter.

Nutrition

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

Find it online: https://jollyfork.com/best-homemade-red-velvet-heart-cupcakes/