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Red Velvet Heart Cupcakes with Easy Homemade Cream Cheese Frosting

Red Velvet Heart Cupcakes - featured image
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These vibrant, moist red velvet heart cupcakes are topped with tangy cream cheese frosting, making them perfect for celebrations, gifting, or cozy afternoons. Quick and easy to make, they deliver nostalgic comfort and irresistible flavor in every bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil (canola or sunflower works too)
  • 2 large eggs, room temperature
  • 2/3 cup buttermilk, room temperature (or milk + 2 tsp lemon juice)
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Heart-shaped sprinkles or edible glitter (optional)
  • Fresh berries (optional, strawberries or raspberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your heart-shaped cupcake pan with paper liners or grease well if not using liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined and lump-free.
  3. In a medium bowl, whisk together oil, eggs, buttermilk, vinegar, vanilla extract, and red food coloring until smooth and vibrant.
  4. Pour wet ingredients into the dry mixture. Gently fold with a rubber spatula until just combined; do not overmix.
  5. Spoon batter into each heart-shaped cavity, filling about 2/3 full (roughly 2 tablespoons per cupcake).
  6. Bake for 18-22 minutes, checking at 18 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
  8. For the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until creamy, about 2 minutes.
  9. Add sifted powdered sugar, vanilla, and a pinch of salt. Beat on medium speed until fluffy and smooth, 2-3 minutes. Chill if needed.
  10. Pipe or spread cream cheese frosting on cooled cupcakes. Decorate with sprinkles or berries if desired.
  11. Serve cupcakes at room temperature for best flavor. Enjoy!

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Gel food coloring gives a vibrant red color. If making gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute buttermilk and use vegan cream cheese and butter. Cupcakes can be stored in the fridge for up to 4 days or frozen unfrosted for up to 2 months.

Nutrition

Keywords: red velvet cupcakes, heart cupcakes, cream cheese frosting, easy dessert, Valentine's Day, homemade cupcakes, kid-friendly, party treats, baking, comfort food

Find it online: https://avabake.com/red-velvet-heart-cupcakes-recipe-easy-homemade-cream-cheese-frosting/