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Perfect Red Velvet Heart Cupcakes – Easy Valentine Dessert

perfect red velvet heart-shaped cupcakes for valentines day - featured image
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These perfect red velvet heart-shaped cupcakes for Valentine’s Day are soft, moist, and topped with a tangy cream cheese frosting. They look like you spent hours in the kitchen but come together in about 45 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons (30ml) red food coloring (gel preferred)
  • 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
  • Heart-shaped sprinkles, red sanding sugar, or fresh raspberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a heart-shaped cupcake pan generously with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until fully incorporated.
  3. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring until smooth and uniformly red.
  4. Pour wet ingredients into dry ingredients. Mix with a hand mixer on low speed or a spatula until just combined. Do not overmix.
  5. Divide batter evenly among heart-shaped cavities, filling each about ⅔ to ¾ full.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add vanilla and salt, then beat again. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed. Once combined, beat on medium-high for 2 to 3 minutes until light and fluffy.
  8. Fit a piping bag with a star tip (e.g., Wilton 1M). Fill with frosting. Starting at the center of each cupcake, pipe a spiral outward to create a rosette. Finish with a small swirl in the center.
  9. Decorate with heart-shaped sprinkles, red sanding sugar, or fresh raspberries if desired.

Notes

Room temperature ingredients are key for best texture. Do not overmix batter. Cool cupcakes completely before frosting to prevent melting. For a stiffer frosting, add an extra ¼ cup of powdered sugar. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/perfect-red-velvet-heart-cupcakes-easy-valentine-dessert/