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Perfect Red Velvet Heart Cupcakes: Best Easy Recipe

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These red velvet heart cupcakes are moist, tender, and topped with a velvety cream cheese frosting. The heart shape is easy to achieve with a cookie cutter, making them perfect for Valentine’s Day, anniversaries, or any celebration.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 ½ cups (300 grams) granulated sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (3 grams) salt
  • 1 cup (240 ml) vegetable oil
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) white vinegar
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30 ml) red food coloring (or 1 ounce gel food coloring)
  • 8 ounces (226 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt
  • Heart-shaped sprinkles (optional)
  • Edible glitter (optional)
  • Fresh raspberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly spray the inside of the liners with non-stick spray.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring until well combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined (about 20 seconds). Do not overmix; a few small lumps are okay.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Once completely cool, use a 2-inch heart-shaped cookie cutter to cut out the center of each cupcake. Press straight down and lift gently. Set the heart pieces aside.
  9. In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides.
  10. Add sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium-high and beat for 3 to 4 minutes until light and fluffy.
  11. Fit a piping bag with a star tip (e.g., Wilton 1M) and fill with frosting. Pipe a generous swirl onto each cupcake, starting from the outside and working inward.
  12. Place the reserved heart piece on top of the frosting at a slight angle. Decorate with heart-shaped sprinkles, edible glitter, or fresh raspberries if desired.

Notes

Room temperature ingredients are crucial for best results. Do not overmix the batter. Use gel food coloring for a deeper red color. Chill the frosting if it becomes too soft. Cut hearts only after cupcakes are completely cool. 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.

Nutrition

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

Find it online: https://tablemira.com/perfect-red-velvet-heart-cupcakes-best-easy-recipe/