If you are craving a dessert that feels like a warm hug and looks as charming as a Valentine’s Day gift, you have to try this delightful Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe. Imagine soft, moist red velvet cupcakes topped with the most luscious, tangy cream cheese frosting, crowned with adorable heart-shaped chocolates that elevate both flavor and presentation. This recipe brings together classic flavors and a festive touch that will make your kitchen smell heavenly and your heart full.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role, whether it’s lending that iconic red color, moist texture, or the perfect balance of sweetness and tang. With these simple staples, you’ll create an irresistible dessert that impresses every time.
- 1 1/2 cups All-purpose flour: The base that gives cupcakes their structure and a soft crumb.
- 2 TBSP Unsweetened cocoa powder: Adds a subtle chocolate flavor essential to classic red velvet.
- 1 tsp Baking powder: Helps the cupcakes rise to light perfection.
- 1/4 tsp Baking soda: Works with vinegar to create a tender crumb and slight lift.
- 1/2 tsp Salt: Balances sweetness and enhances flavor.
- 1/4 cup Unsalted butter (room temperature): Adds richness and moistness.
- 1/4 cup Oil (canola or vegetable): Keeps the cupcakes tender and moist.
- 1 cup White granulated sugar: Sweetens the cupcake and contributes to texture.
- 1 tsp Pure vanilla extract: Adds a warm, inviting aroma and depth.
- 1 tsp White vinegar: Reacts with baking soda to help rise and adds slight tang.
- 1/4 cup Sour cream (room temperature or Greek yogurt): Makes cupcakes extra moist and tender.
- 2 Large eggs (room temperature): Provides structure and richness.
- 1 tsp Red gel food dye (I used Americolor super red): The secret to that vibrant red hue without watering down the batter.
- 1/2 cup Buttermilk: Adds tangy moisture that complements the cream cheese frosting beautifully.
- 1 cup Unsalted butter (room temperature): The base of the frosting, gives it smooth creaminess.
- 6 oz Cream cheese (room temperature): Key to that signature tangy and luscious frosting texture.
- 3 1/2 cups Powdered sugar (sifted): Sweetens and thickens the frosting, making it pipe-ready.
- 1 tsp Pure vanilla extract: Adds extra flavor to the frosting.
- Heart chocolates (for decorating): Charming, edible decorations that make these cupcakes perfect for any special occasion.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 350 degrees Fahrenheit. Line a 12-cup cupcake pan with liners—this prep work ensures your cupcakes bake evenly and come out perfectly shaped and neat every time.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting not only blends these together but also introduces air that helps keep the cupcakes light and fluffy.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, use a mixer to beat the butter, oil, and sugar on high speed for about 2 minutes. This process aerates the mixture, turning it pale and fluffy, which is the secret to a tender crumb.
Step 4: Add Wet Ingredients
Add in the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Mix on medium speed until everything is beautifully combined and you start seeing that gorgeous red color come to life.
Step 5: Combine Dry and Wet Mixtures
With the mixer on low, add the dry ingredients and buttermilk into the wet ingredients, mixing just until everything comes together. Be careful not to overmix here; a gentle fold with a spatula at the end helps keep the cupcakes tender.
Step 6: Scoop and Bake
Use a large cookie scoop to fill each cupcake liner about two-thirds full. Bake in your preheated oven for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean. Once out, let your cupcakes rest in the pan for 10 minutes before transferring them to a rack to cool completely.
Step 7: Make the Cream Cheese Frosting
Sift the powdered sugar into a bowl and set aside. In a large bowl, beat the butter on high speed for two minutes, then add the cream cheese and beat another minute until creamy. Add half the powdered sugar and mix on low, then the rest along with vanilla; beat on high until the frosting is smooth and pipeable.
Step 8: Decorate
Once cupcakes are completely cooled, pipe the cream cheese frosting on top using a large piping tip. Top each with a heart chocolate for an extra special, festive touch that’s as cute as it is delicious.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Garnishes
Heart chocolates are the star garnish here, adding a sweet, creamy contrast and a festive flair. You can also sprinkle a few edible glitter flakes or tiny red sugar crystals for sparkle and texture that will make these cupcakes irresistible on any dessert table.
Side Dishes
These cupcakes pair beautifully with a simple cup of coffee or a creamy latte. For a decadent pairing, try a small glass of cold milk or a scoop of vanilla bean ice cream on the side—perfect for turning this cupcake into a full dessert experience.
Creative Ways to Present
Set these cupcakes on a tiered dessert stand for a party-ready presentation or place them in cute pastel-colored cupcake wrappers to match a theme. For added charm, wrap little cupcake boxes or tie each one with a ribbon and a personalized tag for gift-giving occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh and creamy. They will stay delicious for up to three days, making them great for prepping ahead or enjoying over a few days.
Freezing
You can freeze cupcakes without frosting for up to two months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw overnight in the refrigerator and frost just before serving for best results.
Reheating
Since these cupcakes are best served at room temperature, take them out of the refrigerator about 30 minutes before serving. Avoid reheating if already frosted, as this can affect the texture of the cream cheese frosting. If unfrosted, briefly warm in the microwave for 10 to 15 seconds to revive that fresh-baked softness.
FAQs
Can I use regular food coloring instead of gel for the red hue?
While you can use regular liquid food coloring, gel food dye is preferred because it provides a more vibrant color without altering the batter’s consistency. Liquid dyes might make the batter too thin, affecting texture.
Is it necessary to sift the powdered sugar for the frosting?
Sifting powdered sugar removes lumps and ensures your frosting has a smooth, silky texture perfect for piping and spreading.
Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt works well in this recipe as it provides similar moisture and tanginess, helping keep the cupcakes tender.
How do I prevent the cream cheese frosting from being runny?
Make sure your butter and cream cheese are cold but softened, and add the powdered sugar gradually. Beat the frosting well to incorporate air and create a stable, fluffy texture.
Can this recipe be made into a cake instead of cupcakes?
Yes! Simply pour the batter into a greased cake pan and bake until a toothpick comes out clean. Adjust baking time based on pan size, usually 30 to 35 minutes for a 9-inch round cake.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe is a total winner when you want to create a dessert that’s as beautiful as it is delicious. It’s approachable, fun to make, and perfect for sharing with loved ones on any special occasion. Dive in and enjoy—the smiles and sweet moments that come with these cupcakes are simply priceless!
Print
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations 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
These classic Red Velvet Cupcakes feature a moist, tender crumb with a subtle cocoa flavor and signature red hue, perfectly complemented by a rich, creamy cream cheese frosting. Ideal for celebrations or an indulgent treat, these cupcakes bake up fluffy and are topped with heart-shaped chocolates for a charming finish.
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: Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter, Oil, and Sugar: Using a mixer on high speed in a large bowl, beat the unsalted butter, oil, and granulated sugar together for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing on low speed just until combined. Remove the bowl and fold the batter gently with a rubber spatula to ensure even mixing without overworking.
- Fill Cupcake Liners: Use a large cookie scoop or spoon to fill each cupcake liner about two-thirds full with batter.
- Bake Cupcakes: Bake in the preheated oven for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to rest in the warm pan for 10 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
- Prepare Frosting – Sift Sugar: Sift the powdered sugar into a medium bowl and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes. Scrape the bowl, then add the cream cheese and beat on high speed for an additional 1 minute until smooth and creamy.
- Add Powdered Sugar and Vanilla: Scrape the bowl again to remove any butter chunks. Add half of the powdered sugar and mix on low, then add the rest of the powdered sugar and the vanilla extract. Continue mixing on low until combined, then increase to high speed and beat until the frosting is light and creamy.
- Decorate Cupcakes: Using a large piping tip, pipe the cream cheese frosting onto the cooled cupcakes. Finish each cupcake by topping with a heart-shaped chocolate for decoration.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth, even batter and frosting.
- Use gel food coloring for more vibrant cupcake color without altering the batter consistency.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Cupcakes must be completely cooled before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
