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Best Red Velvet Heart-Shaped Cupcakes for Valentine’s Day

red velvet heart-shaped cupcakes for valentines day - featured image
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These Perfect Red Velvet Heart-Shaped Cupcakes are a little act of love you can bake in under an hour. With a tender crumb, tangy cream cheese frosting, and a gorgeous heart shape, they’re perfect for Valentine’s Day, Galentine’s parties, or any occasion that calls for a sweet treat.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • ½ teaspoon (2g) baking soda
  • ¼ teaspoon (1g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 1 large egg + 1 egg yolk, room temperature
  • ½ cup (120ml) buttermilk
  • 1 teaspoon (5ml) apple cider vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) red gel food coloring
  • 8 oz (226g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) heavy cream
  • ½ teaspoon (2.5ml) vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a heart-shaped cupcake pan generously with butter or non-stick spray. Place heart-shaped liners inside if using.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape bowl halfway through.
  4. Beat in vegetable oil until combined. Add egg and egg yolk one at a time, beating well after each addition. Mix in vanilla extract and red gel food coloring.
  5. With mixer on low, add dry ingredients in three additions, alternating with buttermilk. Start and end with dry ingredients. Mix just until combined. Scrape bowl and fold gently with a spatula.
  6. Stir in apple cider vinegar by hand until just incorporated. Batter will become slightly bubbly.
  7. Use a cookie scoop to divide batter evenly among heart-shaped cavities, filling each about ⅔ full. Tap pan gently on counter to release air bubbles.
  8. Bake for 16-18 minutes, or until a toothpick inserted in 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.
  9. For frosting: Beat softened cream cheese on medium speed until smooth, about 2 minutes. Add powdered sugar and beat until combined. Add heavy cream and vanilla extract, then beat on medium-high for 2-3 minutes until light and fluffy and holds a stiff peak.
  10. Fit a piping bag with a 1M tip and fill with frosting. Pipe rosettes onto cooled cupcakes, starting from center and spiraling outward. Top with heart-shaped sprinkles, cocoa powder, or a fresh raspberry.

Notes

Use gel food coloring for vibrant red color. Do not overfill cavities; fill ⅔ full. Cool cupcakes completely before frosting. Room temperature ingredients are crucial for best texture. For dairy-free, use dairy-free butter, plant-based cream cheese, and oat milk with lemon juice. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

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

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