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Perfect Red Velvet Heart Cupcakes: Best Cream Cheese Frosting Recipe

red velvet heart cupcakes - featured image
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These red velvet heart cupcakes are incredibly moist and tender, topped with a tangy cream cheese frosting. They’re perfect for Valentine’s Day or any special occasion, and come together in just 45 minutes.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1/2 teaspoon white vinegar
  • 8 ounces cream cheese, softened (full-fat)
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your heart-shaped cupcake pan with silicone baking cups or paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. A few small lumps are fine.
  5. Add the white vinegar and stir once or twice to incorporate. The batter will start to bubble slightly.
  6. Divide the batter evenly among the prepared cups, filling each about 2/3 full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes are cooling, make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, then beat for another minute until light and fluffy.
  11. Once the cupcakes are completely cool, fit a piping bag with a star tip and fill with the cream cheese frosting. Pipe a generous swirl on top of each cupcake.

Notes

Room temperature ingredients are important for proper emulsification. Don’t overmix the batter to avoid tough cupcakes. Let cupcakes cool completely before frosting. For best results, use full-fat cream cheese. If frosting is too soft, refrigerate 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 cupcakes, cream cheese frosting, Valentine's Day, easy dessert, homemade cupcakes

Find it online: https://gleamgulp.com/perfect-red-velvet-heart-cupcakes-best-cream-cheese-frosting-recipe/