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Quick & Easy Red Velvet Heart Cupcakes

red velvet heart cupcakes - featured image
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These quick red velvet heart-shaped cupcakes are a love letter to Aunt Lena’s messy, imperfect, unforgettable kitchen. They’re perfect for a weeknight treat or a last-minute Valentine’s dessert, with a tender crumb and creamy cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Place heart-shaped baking cups in a heart-shaped cupcake pan, or grease the pan well.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a medium bowl, whisk the oil, buttermilk, egg, vinegar, food coloring, and vanilla extract until smooth and evenly colored.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few tiny lumps are okay.
  5. Spoon the batter into the prepared cups, filling each about ⅔ full. An ice cream scoop works well for even portions.
  6. Bake for 15-18 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cupcakes cool, make the frosting: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed, then add the vanilla and beat on medium-high for about 2 minutes until light and fluffy.
  9. Frost the cooled cupcakes using a piping bag or a zip-top bag with the corner snipped off, or spread with a knife.

Notes

For best results, ensure cream cheese and butter are truly softened (leave on counter for an hour). Do not overfill cups; fill ⅔ full for clean heart shapes. If using liquid food coloring, you may need more than a tablespoon for vibrant red. Unfrosted cupcakes can be frozen for up to 2 months; frosting does not freeze well.

Nutrition

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

Find it online: https://evabake.com/quick-and-easy-red-velvet-heart-cupcakes/