heart-shaped red velvet cupcakes with cream cheese frosting
heart-shaped red velvet cupcakes with cream cheese frosting

Red Velvet Heart-Shaped Cupcakes with Cream Cheese Frosting

Red Velvet Heart-Shaped Cupcakes with Cream Cheese Frosting
24
Red Velvet Heart-Shaped Cupcakes with Cream Cheese Frosting

Ingredients

Cupcakes

  • 2 ½ cups flour
  • 1/8 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • ½ cup unsweetened applesauce
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • 3 teaspoons red gel food coloring
  • 2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting

  • 8 ounces of cream cheese, softened
  • ¼ cup (½ stick) butter, softened
  • 2 tablespoons Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 ½ cups powdered sugar
  • Optional: sprinkles

Instructions

Preheat oven to 350 ⁰F.

To make the heart-shaped cupcakes, line two to three 12-cup muffin tins with cupcake wrappers. Roll 24-30 small balls of aluminum foil (the size of a marble). Place one small aluminum ball in each muffin tin well between the tin and the cupcake wrapper. Set aside.

In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, beat butter, applesauce and sugar until light and fluffy. Beat in eggs. Add yogurt, milk, red food gel and vanilla and beat until well combined. Gradually beat in flour mixture, until just blended.

Spoon the batter into the 24-30 cupcake wrappers, filling each 2/3 full.

Bake the cupcakes for approximately 20 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pans for approximately 10 minutes before transferring to a wire rack to cool completely.

While the cupcakes cool, prepare the frosting. Beat cream cheese, butter, Greek yogurt and vanilla extract in a large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth.

Frost cupcakes and decorate with sprinkles if desired. Enjoy immediately, or store cupcakes in an airtight container in the refrigerator.

 

Nutrition information calculated using whole milk and 24 cupcakes total

Prep Time:30 min
Cook Time:20 min
Servings:24

Nutrition Facts

per serving

Calories:183
Protein:2 g
Carbohydrate:26 g
Total Fat:8 g
Saturated fat:5 g
Cholesterol:47 mg
Calcium:2% DV
Sodium:157 mg