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Perfect Red Velvet Heart Cupcakes: Easy Dinner Party Dessert

red velvet heart cupcakes - featured image
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These moist, tender red velvet cupcakes are baked in heart-shaped molds and topped with a silky cream cheese frosting and a fresh raspberry. Perfect for a romantic dinner party or any occasion where you want to impress.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons red gel food coloring
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 12 to 15 fresh raspberries
  • Red sanding sugar or edible glitter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your heart-shaped cupcake pan with silicone baking cups or grease it well with butter or non-stick spray. Set it aside.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, whisk together the vegetable oil, room-temperature buttermilk, eggs, white vinegar, and vanilla extract until smooth and well-combined.
  4. Pour in the red gel food coloring (start with 1 tablespoon) and whisk until the color is uniform.
  5. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to gently fold together just until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the 12 heart-shaped cavities, filling each about ⅔ to ¾ full.
  7. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and unsalted butter together with an electric hand mixer on medium speed until smooth and creamy, about 2 minutes.
  9. With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time, mixing until each addition is incorporated.
  10. Add the vanilla extract and a tiny pinch of salt. Increase speed to medium-high and beat for 2 to 3 minutes until light, fluffy, and spreadable.
  11. Fit a piping bag with a large star tip (Wilton 1M) and fill with frosting. Pipe a spiral of frosting onto each cooled cupcake, starting at the outer edge and working inward, then lift to create a peak.
  12. Top each frosted cupcake with a fresh raspberry. Optionally, sprinkle with red sanding sugar or edible glitter.

Notes

Don’t overmix the batter. Use room temperature ingredients. Gel food coloring is essential for vibrant red. Start checking cupcakes at 15 minutes to avoid overbaking. Chill frosting if too soft. Cupcakes can be baked up to 2 days ahead; frost just before serving.

Nutrition

Keywords: red velvet, heart cupcakes, cream cheese frosting, Valentine's Day, dinner party dessert

Find it online: https://willarecipes.com/perfect-red-velvet-heart-cupcakes-easy-dinner-party-dessert/