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Cozy Red Velvet Heart Cupcakes with Easy Cream Cheese Frosting

red velvet cupcakes - featured image
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These tender, moist red velvet cupcakes are topped with a silky cream cheese frosting and shaped into hearts. Made with simple ingredients and ready in about 45 minutes, they’re perfect for cozy occasions, Valentine’s Day, or any day that needs a little red velvet energy.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon (8g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 1–2 tablespoons (15-30ml) red food coloring (gel preferred)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together the sugar, oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined and uniformly colored.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ to ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire cooling rack. Cool completely before frosting.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  9. Add the vanilla extract and pinch of salt, then gradually add the powdered sugar, one cup at a time, mixing on low speed. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until light and fluffy. If too soft, refrigerate for 15-20 minutes.
  10. Pipe or spread the frosting onto the cooled cupcakes. For heart shapes, pipe a swirl and use a toothpick to gently drag the tip into a heart shape, or use a heart-shaped cookie cutter as a stencil with sprinkles.

Notes

Don’t overmix the batter; stop when flour disappears. Use room temperature ingredients for best texture. Gel food coloring gives a more vibrant red without thinning the batter. Check baking soda freshness by dropping a little into vinegar—it should fizz vigorously. Let cupcakes cool completely before frosting to prevent melting. For runny frosting, refrigerate 15-20 minutes to firm up. Store frosted cupcakes in the refrigerator for up to 5 days; bring to room temperature 20 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, heart cupcakes, Valentine's Day dessert, easy cupcakes, homemade cupcakes, red velvet dessert

Find it online: https://twinkletaste.com/cozy-red-velvet-heart-cupcakes-with-easy-cream-cheese-frosting/