Description
These red velvet heart-shaped cupcakes feature a moist crumb with a subtle cocoa flavor and a tangy, creamy homemade cream cheese frosting. Perfect for celebrations or a sweet treat, they are quick and easy to make with simple pantry ingredients.
Ingredients
- 1 1/4 cups all-purpose flour (155g), sifted
- 1 cup granulated sugar (200g)
- 2 tbsp natural unsweetened cocoa powder (15g)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk (180ml)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel recommended)
- 1 tsp white vinegar
- 1/2 tsp espresso powder (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter (115g), softened
- 3 cups powdered sugar (360g), sifted
- 1 tsp vanilla extract
- Pinch of salt
- Optional: a few drops of lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour heart-shaped silicone molds or line a cupcake pan with heart-shaped liners.
- In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and espresso powder if using. Set aside.
- In a large bowl, whisk granulated sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and red food coloring.
- Alternate adding the sifted dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently to avoid overworking the batter.
- Stir in white vinegar. The batter should be smooth, slightly thick, and vibrant red.
- Fill molds or liners about two-thirds full with batter.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter on medium speed until creamy (about 3 minutes).
- Gradually add powdered sugar on low speed to avoid a sugar cloud.
- Add vanilla extract and salt, then beat on high speed for 2 minutes until fluffy. Add lemon juice if desired.
- Frost cooled cupcakes using a piping bag or butter knife.
- Optional: sprinkle crushed freeze-dried strawberries or edible glitter on top.
- Serve immediately or chill briefly for set frosting.
Notes
Use natural unsweetened cocoa powder for the classic tang and lift. Avoid overmixing batter to keep cupcakes light and fluffy. Frost cupcakes only when fully cooled to prevent melting. If frosting is too soft, chill for 15 minutes and whip again before frosting. Silicone molds give the best heart shape; liners can be used with careful shaping. For dairy-free or vegan versions, substitute cream cheese and butter with plant-based alternatives and use flax eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Protein: 4
Keywords: red velvet cupcakes, heart-shaped cupcakes, cream cheese frosting, easy cupcakes, Valentine's Day dessert, homemade frosting