Description
These tender, moist red velvet cupcakes with tangy cream cheese frosting are the perfect treat for Valentine’s Day, birthdays, or any celebration. Kid-approved and made with simple pantry ingredients, they’re a foolproof recipe that turns even skeptics into believers.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- Heart-shaped sprinkles (optional, for decoration)
Instructions
- Preheat oven to 350°F (175°C). Place heart-shaped silicone baking cups in a heart-shaped cupcake pan, or grease the pan well.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt for about 30 seconds. Set aside.
- In a separate bowl, whisk together sugar, vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth and well combined.
- Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined. A few small lumps are okay.
- Divide batter evenly among the heart-shaped cups, filling each about two-thirds full.
- Bake for 18-22 minutes, until a toothpick inserted into the 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 (at least 1 hour).
- For frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add vanilla extract and beat for 30 seconds.
- Gradually add sifted powdered sugar, one cup at a time, beating on low speed after each addition. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable.
- Once cupcakes are completely cool, spoon frosting into a piping bag fitted with a star tip (or a zip-top bag with corner snipped). Pipe a generous swirl onto each cupcake.
- Top with heart-shaped sprinkles if desired. Press gently to adhere.
Notes
Don’t overmix the batter to avoid tough cupcakes. Use room temperature ingredients for best results. The vinegar reacts with baking soda for a tender crumb. Cool cupcakes completely before frosting to prevent melting. For dairy-free, use almond milk with lemon juice and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free flour blend. Store frosted cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 32
- Sodium: 280
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: red velvet cupcakes, heart-shaped cupcakes, Valentine's Day cupcakes, kid-friendly cupcakes, cream cheese frosting, red velvet dessert