If you’re looking for a show-stopping dessert that’s as delightful to make as it is to eat, look no further than this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe. These cupcakes have that perfect balance of rich, velvety cocoa flavor paired with luxurious cream cheese frosting, all topped with sweet heart-shaped chocolates that add a playful and romantic touch. Whether it’s for a special occasion, a cozy afternoon treat, or simply to indulge your sweet tooth, this recipe brings together classic flavors with a charming presentation that will instantly become a favorite in your baking repertoire.
Ingredients You’ll Need
To whip up these Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe, you just need a handful of simple ingredients that work beautifully together. Each component plays a crucial role, from the flour and cocoa powder giving structure and subtle chocolate depth, to the tangy buttermilk and vinegar that brighten the cupcake’s flavor and enhance its tender crumb.
- 1 1/2 cups All-purpose flour: This is the base that gives the cupcakes their soft yet sturdy texture.
- 2 TBSP Unsweetened cocoa powder: Adds that subtle, irresistible red velvet chocolate taste without overpowering.
- 1 tsp Baking powder: Helps the cupcakes rise beautifully, keeping them light and fluffy.
- 1/4 tsp Baking soda: Works with acidic ingredients to lift the batter just right.
- 1/2 tsp Salt: Balances the sweetness and enhances all the other flavors.
- 1/4 cup Unsalted butter (room temperature): Creates a tender crumb and adds richness.
- 1/4 cup Oil (canola or vegetable): Keeps the cupcakes moist for days.
- 1 cup White granulated sugar: Sweetens while contributing to that soft texture.
- 1 tsp Pure vanilla extract: Elevates the flavor with warm, aromatic notes.
- 1 tsp White vinegar: Reacts with baking soda for a perfect rise and enhances the tangy flavor.
- 1/4 cup Sour cream (room temperature or Greek yogurt): Adds moisture and a slight tang for depth.
- 2 Large eggs (room temperature): Provides structure and richness.
- 1 tsp Red gel food dye: Gives the cupcakes their signature bold red color without watering down the batter.
- 1/2 cup Buttermilk: Adds tenderness and a gentle tangy flavor.
- 1 cup Unsalted butter (room temperature for frosting): Ensures a creamy, spreadable frosting texture.
- 6 oz Cream cheese (room temperature): Brings the luscious tang that defines cream cheese frosting.
- 3 1/2 cups Powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1 tsp Pure vanilla extract (for frosting): Adds depth and aromatic flavor to the frosting.
- Heart chocolates: The charming final touch that makes these cupcakes festive and fun.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe
Step 1: Prep Your Baking Space
Start by preheating your oven to 350℉ and lining a 12-cup cupcake pan with liners. This simple preparation sets you up for success so you can dive right into mixing without delays.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting not only mixes them well but also prevents lumps, giving your cupcakes that smooth, even crumb we all love.
Step 3: Cream Butter, Oil, and Sugar
Using a mixer, beat the room temperature butter, oil, and sugar on high speed for about 2 minutes. You’ll notice the mixture turns pale and fluffy, which is the secret for light, tender cupcakes.
Step 4: Blend Wet Ingredients
Add the vanilla extract, white vinegar, sour cream, eggs, and the red gel food dye to your butter mixture. Mix on medium speed until everything is just combined, taking care not to overmix.
Step 5: Mix Dry and Wet Together
Gradually add your dry ingredient mixture and buttermilk to the wet batter, mixing on low speed. Once combined, gently fold with a rubber spatula to ensure every last bit comes together without overworking the batter.
Step 6: Scoop and Bake
Use a large cookie scoop to portion the batter evenly into the cupcake liners, filling each about two-thirds full for perfect rising. Bake in your preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Down
Let the cupcakes rest in the hot pan for 10 minutes, then transfer to a wire rack to cool completely. This step avoids melting your frosting later and keeps your cupcakes looking neat and beautiful.
Step 8: Prepare the Cream Cheese Frosting
Sift the powdered sugar into a bowl and set aside. In a large bowl, beat the butter on high speed until fluffy (about 2 minutes). Scrape down the sides, then add the cream cheese and continue beating on high for 1 minute.
Step 9: Add Sugar and Vanilla
Gradually mix in the sifted powdered sugar and vanilla extract, starting slow to prevent spillage, then beating on high until the frosting is creamy and smooth with no lumps remaining.
Step 10: Decorate with Heart Chocolate
Pipe the frosting atop each cooled cupcake using a large piping tip for that classic swirl look. Finally, crown each cupcake with a cute heart chocolate to add that perfect festive and loving finish.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe
Garnishes
While the heart chocolate decor is the star garnish, you can also sprinkle a few red or white sugar crystals for extra sparkle. Fresh berries on the side add a juicy contrast, and a dusting of cocoa powder can deepen the chocolate allure.
Side Dishes
These cupcakes pair wonderfully with a hot cup of coffee or a rich hot chocolate, enhancing their indulgent, comforting feel. For a more decadent setup, serve alongside a scoop of vanilla bean ice cream or a light fruit salad to balance richness with freshness.
Creative Ways to Present
Arrange these cupcakes on tiered dessert stands for a fancy party vibe or line them up in individual gift boxes to share the love with friends and family. You can even drizzle a little melted chocolate over the frosting before placing the heart chocolates for an extra dramatic and delightful look.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container in the refrigerator. The cream cheese frosting is perishable, so chilling helps keep the cupcakes fresh and safe to eat for up to 3 days.
Freezing
You absolutely can freeze these cupcakes! Simply freeze the unfrosted cupcakes on a baking sheet, then transfer to a freezer bag once solid. Frost them after thawing to preserve the perfect texture of your cream cheese frosting. They can be frozen for up to 2 months.
Reheating
For the best flavor and texture, bring refrigerated cupcakes to room temperature before serving. If you want to warm them slightly, heat for about 10 seconds in the microwave; just don’t microwave the frosting to avoid melting it too much.
FAQs
Can I use regular red food coloring instead of gel?
While regular liquid food coloring works, gel food coloring is preferred because it provides a more intense and vibrant red without adding extra liquid, which can slightly affect the batter’s consistency.
Why do these cupcakes need vinegar and buttermilk?
Both vinegar and buttermilk introduce acidity that reacts with the baking soda to create a light, airy crumb, while also enhancing the characteristic tang and depth of red velvet flavor.
Can I make these cupcakes dairy-free?
Yes, with some substitutions. Use dairy-free cream cheese and butter alternatives, and swap sour cream with coconut yogurt or another plant-based option. Keep in mind the texture might vary slightly.
How do I make the frosting less sweet?
Try reducing the powdered sugar slightly or adding a pinch of salt to balance the sweetness while maintaining that rich cream cheese flavor.
What’s the best way to pipe frosting like in the photos?
Use a piping bag fitted with a large star tip or round tip, and start piping from the outside edge of the cupcake, spiraling inward and upward for a classic swirl look.
Final Thoughts
There’s something truly magical about baking a batch of Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe. They bring comfort, joy, and a splash of celebration to any day. I hope you enjoy making and sharing these as much as I do—once you try them, they’re bound to become your new go-to dessert for happy occasions or just because you deserve something special!
Print
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decor Recipe
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 13 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and classic Red Velvet Cupcakes topped with smooth, creamy cream cheese frosting and decorated with heart-shaped chocolates. These moist cupcakes feature a perfect balance of cocoa and subtle tang, making them an ideal treat for celebrations or everyday indulgence.
Ingredients
Cupcake Batter
- 1 1/2 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 cup Unsalted butter, room temperature
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- 1/4 cup Sour cream (or Greek yogurt), room temperature
- 2 Large eggs, room temperature
- 1 teaspoon Red gel food dye (Americolor super red recommended)
- 1/2 cup Buttermilk
Cream Cheese Frosting
- 1 cup Unsalted butter, room temperature
- 6 oz Cream cheese, room temperature
- 3 1/2 cups Powdered sugar, sifted
- 1 teaspoon Pure vanilla extract
Decoration
- Heart chocolates for decorating
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350℉. Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Beat butter, oil, and sugar: Using a mixer in a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
- Add wet ingredients: Add the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye to the butter mixture. Mix on medium speed until fully combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture alternately with the buttermilk, mixing on low speed just until combined. Use a rubber spatula to gently fold the batter, ensuring it’s evenly mixed without overmixing.
- Scoop batter into liners: Use a large cookie scoop to fill the lined cupcake pan about two-thirds full with the batter.
- Bake the cupcakes: Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a cooling rack. Let them cool completely before frosting.
- Prepare cream cheese frosting – sift sugar: In a medium bowl, sift the powdered sugar and set aside.
- Beat butter and cream cheese: Using a mixer, beat the room temperature butter on high speed for 2 minutes, scraping down the bowl. Add the cream cheese and beat on high speed for 1 minute until smooth.
- Add powdered sugar and vanilla: Add half of the sifted powdered sugar and mix on low speed. Then add the rest of the powdered sugar along with vanilla extract, mixing low until combined. Increase to high speed and beat until the frosting is creamy and smooth.
- Decorate cupcakes: Using a large piping tip, pipe the cream cheese frosting on top of each cooled cupcake. Top each cupcake with a heart-shaped chocolate for decoration.
Notes
- Ensure all refrigerated ingredients like butter, eggs, and cream cheese are at room temperature for best mixing and texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- The red gel food coloring gives a vibrant color without thinning the batter; liquid food coloring can be used but may affect texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
