Red Velvet Heart-Shaped Cupcakes with Cream Cheese Frosting

For the cupcakes:

1. Preheat oven to 350° F.
2. To make 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 foil ball in each muffin tin well between the tin and the cupcake wrapper. Set aside.
3. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
4. In a large bowl, beat butter, applesauce and sugar until light and fluffy.
5. Beat in eggs.
6. Add yogurt, milk, red food gel and vanilla; beat until well combined.
7. Gradually beat in flour mixture, until just blended.
8. Spoon batter into the 24-30 cupcake wrappers, filling each ⅔ full.
9. Bake 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.

For the frosting:

1. While cupcakes cool, prepare the frosting. Beat cream cheese, butter, Greek yogurt and vanilla extract in a large bowl until light and fluffy.
2. Gradually add powdered sugar and beat until smooth.
3. Frost cupcakes and decorate with sprinkles, if desired.
4. Enjoy immediately, or store cupcakes in an airtight container in the refrigerator.

Nutrition information calculated using whole milk and 24 cupcakes total