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Easy Red Velvet Heart Cupcakes for Valentine’s Day

red velvet heart cupcakes - featured image
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These red velvet heart cupcakes are a nostalgic tribute to Aunt Josie’s recipe, featuring a tender, tangy crumb and a thick cream cheese frosting. Perfect for Valentine’s Day, they’re quick to make with simple ingredients and guaranteed to impress.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • ½ teaspoon white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted if desired
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Heart-shaped sprinkles (optional)
  • Red sanding sugar (optional)
  • Fresh raspberries or strawberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or place a heart-shaped silicone mold on a baking sheet.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until uniform. Add white vinegar and whisk again (mixture will bubble slightly).
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Divide batter evenly among liners or heart cavities, filling each about ⅔ full.
  6. Bake for 15-18 minutes, or until a toothpick inserted in 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: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Add vanilla and salt; beat again. Gradually add powdered sugar, one cup at a time, beating on low after each addition. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. If too soft, refrigerate for 10-15 minutes.
  8. Once cupcakes are completely cool, frost using a piping bag fitted with a star tip (or spread with a knife). Decorate with sprinkles, sanding sugar, or fresh berries as desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. Use gel food coloring for a deeper red. Let cupcakes cool completely before frosting. If frosting is too soft, chill for 15 minutes before piping. Cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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