Red Velvet Valentine Hearts Mini Cupcakes
Delight your loved ones with these irresistible Red Velvet Valentine Hearts Mini Cupcakes—a perfect fusion of romance and flavor! These bite-sized treats boast a rich, velvety texture and a vibrant red hue, making them ideal for Valentine’s Day or any heartwarming celebration. Infused with the tang of buttermilk, a hint of cocoa, and a luscious cream cheese frosting, these mini cupcakes are as delicious as they are charming. The optional heart-shaped cutout design adds a whimsical, festive touch, while the easy-to-follow recipe ensures they’re as fun to make as they are to eat. Whether topped with sprinkles or enjoyed plain, these indulgent cupcakes are sure to steal hearts and make memories.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegetable oil
- 0.5 cups Buttermilk
- 1 large Egg
- 1 tablespoons Red food coloring
- 1 teaspoons Pure vanilla extract
- 1 teaspoons White vinegar
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoons Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a mini cupcake pan with cupcake liners or lightly grease if using a silicone mold.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and lump-free.
Transfer the batter to a piping bag or use a small spoon to pour the batter evenly into the prepared mini cupcake molds, filling each about 2/3 full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Mix in the vanilla extract.
Once the cupcakes are completely cool, use a small heart-shaped cookie cutter to carve out the tops, if desired, or frost directly.
Pipe or spread the cream cheese frosting onto each mini cupcake. If desired, garnish with sprinkles or edible glitter for a festive touch.
Serve and enjoy these delightful Red Velvet Valentine Hearts Mini Cupcakes with loved ones!
Nutrition Facts
Calories |
5124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 604.2 g | 220% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 449.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 458 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
