If you have a sweet tooth and a love for visually stunning desserts, then you are going to adore this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe. These cupcakes offer that perfect balance between a tender, moist crumb infused with the classic deep red hue and cocoa flavor, paired with the rich, tangy cream cheese frosting that’s silky smooth and dreamy. Topped with charming heart-shaped chocolates, this recipe is not only irresistibly delicious but also a feast for the eyes, making it perfect for celebrations, gifting, or simply treating yourself to a little slice of heaven.
Ingredients You’ll Need
This recipe calls for ingredients that are simple yet essential, each playing a crucial role in creating cupcakes that are fluffy, flavorful, and wonderfully moist. From the tang of buttermilk to the subtle cocoa undertone, and that vivid red gel food dye for the classic look, every component is carefully chosen to give you those perfect cupcakes.
- 1 1/2 cups All-purpose flour: The base that provides structure and tenderness.
- 2 TBSP Unsweetened cocoa powder: Adds depth with a hint of chocolate flavor.
- 1 tsp Baking powder: Helps the cupcakes rise beautifully.
- 1/4 tsp Baking soda: Works with acidic ingredients for lightness.
- 1/2 tsp Salt: Balances and enhances all the flavors.
- 1/4 cup Unsalted butter (room temperature): Adds richness and a creamy texture.
- 1/4 cup Oil (canola or vegetable): Keeps the cupcakes moist and tender.
- 1 cup White granulated sugar: Sweetens perfectly without overpowering.
- 1 tsp Pure vanilla extract: Infuses warmth and aroma.
- 1 tsp White vinegar: Reacts with baking soda for rise and complements buttermilk.
- 1/4 cup Sour cream (room temperature or Greek yogurt): Gives moist crumb and slight tang.
- 2 Large eggs (room temperature): Bind everything together and add structure.
- 1 tsp Red gel food dye (I used Americolor super red): The secret behind that rich, vibrant red color.
- 1/2 cup Buttermilk: Adds acidity and tenderizes the crumb.
- 1 cup Unsalted butter (room temperature – for frosting): For the creamy frosting base.
- 6 oz Cream cheese (room temperature): Provides tangy, smooth cream cheese frosting.
- 3 1/2 cups Powdered sugar (sifted – for frosting): Sweetens and structures the frosting perfectly.
- 1 tsp Pure vanilla extract (for frosting): Adds aromatic depth to frosting.
- Heart chocolates (for decorating): The adorable finishing touch that steals the show.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Step 1: Prep and Mix Dry Ingredients
First things first, preheat your oven to 350℉ and line a 12-cup cupcake pan with liners. In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly combined and aerated, leading to a lighter cupcake.
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, using a mixer on high speed, beat the room temperature butter, oil, and sugar for about two minutes until the mixture turns pale and fluffy. This step incorporates air that will make your cupcakes wonderfully light and tender.
Step 3: Add Wet Ingredients
Next, add the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye to the butter mixture. Mix on medium speed until everything is nicely combined. This blend is where the magic of red velvet’s flavor really begins.
Step 4: Combine Wet and Dry Ingredients
Add the sifted dry ingredients alternately with buttermilk, mixing on low speed. Don’t overmix — just enough to combine. Finish by folding the batter gently with a rubber spatula to ensure a smooth, homogenous batter without deflating it.
Step 5: Scoop and Bake
Using a large cookie scoop, fill each cupcake liner about two-thirds full for perfect sizing. Bake the cupcakes for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes rest in the pan for 10 minutes before transferring them to a rack to cool completely.
Step 6: Prepare Cream Cheese Frosting
Sift the powdered sugar to remove lumps. In a separate bowl, beat the room temperature butter for about two minutes, then add the cream cheese and beat for another minute until smooth. Gradually add the powdered sugar in two parts, alternating with vanilla extract, mixing on low speed until combined, then increase speed until creamy and fluffy.
Step 7: Decorate with Frosting and Heart Chocolates
Once the cupcakes have fully cooled, pipe the cream cheese frosting on top using a large piping tip for that elegant swirl. Finish each cupcake by placing a heart chocolate right in the center. This not only adds a delightful chocolate note but also gives them a Valentine’s Day-worthy charm.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Garnishes
While the heart chocolates steal the spotlight, feel free to add a sprinkle of red sugar crystals or edible glitter for extra sparkle. Fresh raspberries or a light dusting of cocoa powder can provide a complementary visual and flavor boost, making your cupcakes look as festive as they taste.
Side Dishes
Red velvet cupcakes pair beautifully with a cup of freshly brewed coffee or a rich hot chocolate – perfect for a cozy afternoon treat. For a more indulgent dessert spread, offer some fresh berries or a vanilla bean cream on the side to balance the tangy frosting with fruitiness.
Creative Ways to Present
Try arranging your cupcakes in a heart shape on a decorative platter for romantic occasions. Alternatively, place them in individual clear boxes with ribbons to gift to friends and family. You can also alternate frosting colors by adding beetroot powder to some frosting for a beautiful ombré effect that keeps guests guessing and mesmerized.
Make Ahead and Storage
Storing Leftovers
You can store these cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting should always be refrigerated to maintain its freshness and perfect texture, but let the cupcakes come to room temperature before serving for optimal flavor and softness.
Freezing
These cupcakes freeze beautifully if you want to prepare ahead. Freeze them without frosting for up to 2 months in a sealed container or freezer bag. When ready, thaw overnight in the fridge, then frost and decorate just before serving to keep the heart chocolates fresh and intact.
Reheating
If you like your cupcakes a bit warm, remove the frosting, warm the cupcake in the microwave for about 10-15 seconds, then reapply the frosting. Avoid reheating the cupcakes with frosting intact as it may melt and lose the beautiful texture.
FAQs
Can I use regular liquid food coloring instead of gel for this recipe?
While regular liquid food coloring can work, gel food coloring is recommended because it delivers more vibrant color without altering the cupcake’s texture or making the batter too runny.
Can I substitute Greek yogurt for sour cream in this recipe?
Yes! Greek yogurt is a great substitute for sour cream and will provide a similar tang and moisture that’s essential to the cupcake’s tender crumb.
How can I get the frosting to pipe smoothly?
Ensure both the butter and cream cheese are at room temperature and that you beat them until very smooth before adding powdered sugar. Also, sift the sugar to avoid lumps that can clog your piping bag.
What’s the best way to prevent cupcakes from sinking in the middle?
Make sure not to overmix the batter as it develops gluten and traps excess air. Also, avoid opening the oven door during baking to keep a steady temperature, ensuring cupcakes rise properly and bake evenly.
Are heart chocolate decorations necessary?
They aren’t necessary for taste but they add a wonderful visual and thematic element that makes this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe truly stand out for special occasions.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe is a joyful celebration in every bite. Whether you’re baking for a special occasion or just treating yourself, the luscious textures, classic flavors, and adorable presentation are sure to bring smiles all around. Give these cupcakes a try, and I promise they’ll become one of your favorite sweet treats to bake and share!
Print
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 13 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Red Velvet Cupcakes, featuring a moist, tender crumb enhanced by a hint of cocoa and vibrant red gel food coloring. Topped with creamy, luscious cream cheese frosting and decorated with charming heart chocolates, these cupcakes are perfect for celebrations or any sweet craving.
Ingredients
Cupcake Batter
- 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)
- 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: Preheat your oven to 350℉ and line a 12-cup cupcake pan with cupcake liners for easy removal and cleanup.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure an even distribution and to remove lumps.
- Cream Butter, Oil, and Sugar: Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes until the mixture turns pale and fluffy, which helps form a light cupcake texture.
- Add Wet Ingredients: Mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until everything is fully combined, creating a smooth, vibrant batter.
- Combine Dry and Wet: Add the sifted dry ingredients and buttermilk to the wet mixture and mix on low speed just until combined. Use a rubber spatula to gently fold the batter, preventing overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Use a large cookie scoop or spoon to divide the batter evenly among cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Place the pan in the preheated oven and bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the 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 any lumps before mixing.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes until fluffy. Scrape down the bowl, then add the cream cheese and beat on high speed for 1 minute until smooth.
- Incorporate Sugar and Flavor: Add half of the powdered sugar to the butter and cream cheese mixture and mix on low speed. Add the remaining sugar along with vanilla extract, continuing to mix on low until combined. Then increase to high speed and beat until the frosting is creamy and smooth.
- Decorate Cupcakes: Using a piping bag fitted with a large tip, pipe the cream cheese frosting generously onto each cooled cupcake. Top each with a heart chocolate to finish with a festive touch.
Notes
- Ensure all room temperature ingredients for best mixing and texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use gel food coloring for vibrant color without thinning the batter.
- Let cupcakes cool completely before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
