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Best Homemade Red Velvet Heart-Shaped Cupcakes

red velvet heart-shaped cupcakes - featured image
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These homemade red velvet heart-shaped cupcakes are incredibly soft and tender with a subtle tang from buttermilk and vinegar, topped with rich cream cheese frosting. They’re the perfect Valentine’s Day treat that even skeptics will love.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or 1 ½ tablespoons gel)
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Red sprinkles or sanding sugar (optional)
  • Fresh raspberries or strawberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together the buttermilk, vegetable oil, egg, white vinegar, and vanilla extract until smooth.
  4. Stir in the red food coloring until the wet mixture is a uniform, vibrant red.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Mix just until you no longer see streaks of flour. A few small lumps are okay.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (at least 30 minutes).
  9. While the cupcakes cool, make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes. Add the vanilla and salt, then gradually beat in the powdered sugar, one cup at a time, until the frosting is light, fluffy, and spreadable.
  10. Once the cupcakes are completely cool, use a sharp knife to cut a ‘V’ shape out of the top edge of each cupcake. Discard the small triangle of cake. Gently press the two cut edges together at the top to form the top of the heart.
  11. Fit a piping bag with a star tip and fill it with the cream cheese frosting. Pipe a generous swirl onto each heart-shaped cupcake. Finish with a sprinkle of red sanding sugar or a fresh raspberry on top.

Notes

Don’t overmix the batter to avoid tough cupcakes. Use room temperature ingredients for best results. Gel food coloring gives a more vibrant red. Let cupcakes cool completely before cutting and frosting. If frosting is too soft, chill for 15-20 minutes before piping.

Nutrition

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

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