Heart Cupcakes

4.92 from 12 votes

These Heart Cupcakes make the cutest edible Valentine's Day treats! They are made with a moist white cake and have red velvet hearts hidden inside! They are topped with the most delicious buttercream frosting. They are so fun to make, share and enjoy!

Prep Time1

Cook Time25

Course: Baking, Cupcakes, Dessert, Valentine's Days, Valentines

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 548kcal

Author: Natalie

Ingredients

Red Velvet Hearts

1 9 by 13 inch red velvet cake use a from scratch recipe or a cake mix

Vanilla Cupcakes

1/2 cup unsalted butter room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs room temperature
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk room temperature

Vanilla Buttercream Frosting

1 cup unsalted butter room temperature
2 1/4 teaspoons vanilla extract
4 1/2 cups powdered sugar sifted
1/4 cup whole milk
a pinch of salt

Instructions

Red Velvet Hearts

Make a 9 by 13 inch* red velvet cake (use a from scratch recipe or boxed cake mix). Allow cake to cool completely.
Once cooled, use a 1-inch thick heart-shaped cookie cutter to cut out hearts (I recommend a cookie cutter that is 1-inch thick and that is around 2 to 3 inches wide)*. Set the hearts aside while preparing the cupcake batter.

Vanilla Cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with liners. Use a marker to make a small dot at the fronts of your cupcakes so that you will know which direction the hearts are facing once baked and frosted.
In a medium sized bowl, whisk to combine the dry ingredients. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment or using a hand held mixer, beat the butter and sugar until light and fluffy. Add the vanilla followed by the eggs one at a time. Beat well after each addition.
Add the dry ingredients alternatively with the milk, scraping down the sides as you go.
Fill the cupcake tins at least 1/3 of the way with the cupcake batter. Place the hearts in the middle, making sure the bottoms are touching the bottom of the tin. Gently spoon additional batter around the top part of each heart. (The hearts will be still be sticking out on top before and after baking).
Bake for 10-12 minutes. Begin checking the cupcakes at 10 minutes.
Remove the cupcakes from the tin and allow to cool completely on a cooling rack.

Vanilla Buttercream Frosting

Beat the butter until it's creamy. With the mixer on low, gradually add the powdered sugar followed by the milk, vanilla and salt. Turn the speed up to medium and beat until smooth and fluffy.

Assembling

Use an ice cream scoop to top each cupcake with a scoop of frosting. Break up some crumbs from the leftover heart batter and sprinkle them on top of the frosting. You might have to lightly press some into the sides if they don't naturally stick.

Notes

Pan size: You could also make red velvet cake in nine inch cake pans or in a quarter sheet pan. If you use a smaller pan and find that your cake is thick, use your cookie cutter to cut the heart shape then trim the hearts if they are thicker than 1 inch.

Direction of hearts: To ensure that you cut into the hearts in the right direction, use a pen or a marker to place a tiny line at the fronts of your cupcake liners. This will help you know where to cut into the hearts. I also place all my hearts in the same direction. This makes it easier to find that little mark on the cupcake liner after they bake.

Your hearts will likely stick out of the batter if you use a standard 3 inch cookie cutter like what I used in the photos. This is fine as the white cake batter will bake around the hearts. If the hearts are still visible once the cupcakes are baked, that's also fine since the frosting will cover them up!

Storage: Store frosted heart cupcakes in an airtight container in the refrigerator for up to 4 days. Store the unfrosted heart inside cupcakes in a freezer bag or airtight container for up to 30 days. Bring to room temperature before frosting and serving.

Nutrition