If you are searching for a delightful treat that combines rich flavor and charming presentation, this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe is the perfect choice. These cupcakes boast a luscious red velvet crumb with just the right hint of cocoa, enhanced by a smooth and tangy cream cheese frosting that melts in your mouth. The heart decorations add a playful touch, making them ideal for any special occasion or simply to brighten up your day with a bit of sweetness and love.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together beautifully to create the signature taste and texture of red velvet cupcakes. Each item plays a crucial role, whether it’s adding moisture, binding the batter, or balancing flavors and vibrant color.
- All-purpose flour: Provides structure and gives the cupcakes their tender crumb.
- Unsweetened cocoa powder: Adds that subtle cocoa flavor distinct to red velvet.
- Baking powder and baking soda: Help the cupcakes rise perfectly and become light and fluffy.
- Salt: Enhances all the other flavors and balances sweetness.
- Unsalted butter (room temperature): Contributes richness and tenderness to the cupcakes.
- Oil (canola or vegetable): Keeps the cupcakes moist and soft.
- White granulated sugar: Sweetens the batter evenly.
- Pure vanilla extract: Boosts the flavor with a warm, aromatic touch.
- White vinegar: Reacts with baking soda to create lift and helps enhance the red color.
- Sour cream (or Greek yogurt): Adds tanginess and moistness, enriching the texture.
- Large eggs (room temperature): Provide structure and stability to the cupcakes.
- Red gel food dye: The key to that iconic vibrant red color without altering flavor.
- Buttermilk: Offers acidity and tenderness for the perfect crumb.
- Unsalted butter (room temperature) for frosting: Creates a creamy, smooth base for the frosting.
- Cream cheese (room temperature): Adds tang and richness to the frosting.
- Powdered sugar (sifted): Sweetens and thickens the cream cheese frosting perfectly.
- Heart chocolates: Off-the-shelf decorative treats that add charm and a special touch.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by preheating the oven to 350℉ and lining a 12-cup cupcake pan with liners. This simple step ensures an even bake and easy cleanup later. Next, sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl—this keeps your dry ingredients light and lump-free.
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, beat the butter, oil, and sugar on high speed for around two minutes. Watch as the mixture turns pale and fluffy — this aeration is vital for light, tender cupcakes.
Step 3: Add Wet Ingredients and Color
Mix in the vanilla, white vinegar, sour cream, eggs, and the all-important red gel food dye. Combine everything on medium speed until the batter is smooth and the rich red hue signals you’re on the right track for perfect red velvet flavor and appearance.
Step 4: Incorporate Dry Ingredients and Buttermilk
Carefully add the sifted dry mix and buttermilk to the wet batter. Mix on low speed just until everything is combined, then fold gently with a spatula to avoid overmixing, which can make cupcakes tough.
Step 5: Fill Cupcake Liners and Bake
Use a large cookie scoop to portion the batter into the cupcake liners, filling each about two-thirds full. Bake for 17 to 19 minutes or until a toothpick inserted in the center comes out clean, signaling moist yet fully baked cupcakes.
Step 6: Cool the Cupcakes
Let your cupcakes rest in the warm pan for 10 minutes to set before transferring them to a wire rack. Allow them to cool completely before frosting, ensuring the cream cheese frosting won’t melt upon contact.
Step 7: Make the Cream Cheese Frosting
Sift the powdered sugar into a bowl to prevent lumps. Beat the butter on high speed for two minutes until fluffy, then add the cream cheese and beat again for one minute until perfectly smooth. Gradually mix in the powdered sugar and vanilla, starting on low speed to avoid a sugar cloud, then whip on high until the frosting is creamy and luscious.
Step 8: Frost and Decorate
Pipe generous swirls of cream cheese frosting on each cupcake using a large piping tip for that elegant, professional look. Top each one with a heart chocolate to complete the adorable presentation that makes this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe so special.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe
Garnishes
Beyond the heart chocolates, consider adding a sprinkle of edible glitter, fresh berries, or a dusting of extra cocoa powder for a hint of sophistication. These little touches enhance your cupcakes visually and give guests a little extra delight.
Side Dishes
Pair these cupcakes with a crisp glass of cold milk, a cup of rich coffee, or a refreshing smoothie. Their moist texture and sweet-tart frosting balance perfectly with drinks or simple fruit salads for a complete dessert experience.
Creative Ways to Present
Arrange your cupcakes on a tiered stand for parties or gift them in decorated boxes with a personal note. Another sweet idea is to serve them alongside a small bouquet of flowers, creating an unforgettable gift or party centerpiece inspired by this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the frosting firm and fresh. They will stay delicious for up to three days, perfect for enjoying at your leisure.
Freezing
You can freeze unfrosted cupcakes for up to two months. Once baked and cooled, wrap them tightly in plastic wrap and store them in a freezer bag. Thaw completely before frosting. For frosted cupcakes, freeze them uncovered until the frosting hardens, then wrap gently and freeze, although texture is best when freshly decorated.
Reheating
Warm cupcakes briefly in the microwave for 10 to 15 seconds before serving if you prefer them slightly warm, but avoid overheating to prevent drying out or melting the cream cheese frosting.
FAQs
Can I use regular food coloring instead of gel food dye?
While regular food coloring works, gel food dye is more concentrated and won’t thin the batter. This means you get a brighter red color without altering texture.
What can I substitute if I don’t have buttermilk?
Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using as a buttermilk substitute.
Is it necessary to use white vinegar in this recipe?
Yes, the vinegar reacts with the baking soda to help the cupcakes rise and also enhances the red color when combined with the cocoa powder and food dye.
How do I prevent cream cheese frosting from being too runny?
Make sure your cream cheese and butter are at room temperature and fully beaten before adding powdered sugar gradually. If it’s too soft, chill the frosting for 15-20 minutes before decorating.
Can I double this recipe for a larger batch?
Absolutely! Just double all ingredients and bake in batches using multiple pans to ensure proper cooking times and even baking.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe is a true gem for anyone who loves baking and sharing joyful moments with loved ones. The perfect balance of flavor, texture, and cuteness makes them a recipe you’ll return to time and time again. Give it a try and watch these charming cupcakes become a favorite in your kitchen and in the hearts of those you serve.
Print
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Decorations Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 44 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb with just the right hint of cocoa and vibrant red color, topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or a sweet everyday treat, these cupcakes combine simple ingredients with straightforward steps to deliver a bakery-quality dessert at home.
Ingredients
Cupcakes
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (room temperature or Greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp 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 tsp Pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with cupcake liners. Set aside to get ready for the batter.
- Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a light texture.
- Beat Butter, Oil, and Sugar: Using a mixer on high speed in a large bowl, beat the unsalted butter, oil, and granulated sugar for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: To the creamed mixture, add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Mix on medium speed until just combined, ensuring the batter is smooth and evenly colored.
- Incorporate Dry Ingredients and Buttermilk: Gradually add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined. Stop mixing and fold with a spatula to avoid overmixing which can toughen the cupcakes.
- Scoop Batter: Using a large cookie scoop, portion the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 17 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Cool: Let the cupcakes rest in the hot pan for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar to remove lumps, ensuring a smooth frosting.
- Cream Butter and Cream Cheese: In a large bowl, beat the room-temperature unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the sides and add cream cheese; beat again on high speed for 1 minute until smooth and creamy.
- Add Sugar and Vanilla: Scrape the bowl, then add half the powdered sugar and mix on low speed. Add the remaining powdered sugar and vanilla extract, continuing to mix on low speed until combined. Increase to high speed and beat until the frosting is creamy and fluffy.
- Decorate: Pipe the cream cheese frosting generously on the cooled cupcakes using a large piping tip. Top each cupcake with a heart-shaped chocolate for a festive touch.
Notes
- Room temperature ingredients (butter, eggs, sour cream) help create a smoother batter and better rise.
- Use gel food coloring for vibrant color without affecting the batter’s consistency.
- Do not overmix the batter once dry ingredients and buttermilk are added to keep cupcakes tender.
- Ensure cupcakes are completely cool before frosting to prevent melting the cream cheese frosting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
