Introduction
Few desserts are as iconic, romantic, and timeless as Red Velvet Cupcakes with Cream Cheese Frosting. Their rich crimson hue, moist crumb, and subtle cocoa flavor create an indulgent yet elegant treat. Topped with silky cream cheese frosting and sprinkled with adorable heart sprinkles, these cupcakes are perfect for Valentine’s Day, anniversaries, birthdays, or simply when you want to show love through baking.
These cupcakes are the perfect blend of beauty and flavor: a soft, velvety cake with just the right touch of cocoa, paired with tangy-sweet cream cheese frosting. The heart sprinkles add the final flourish — a playful yet heartfelt decoration that makes them irresistible.
Why I Love This Recipe
I love this recipe because it’s a true classic with a touch of whimsy. Red velvet has always stood out as a cupcake that feels special — it’s not as heavy as chocolate, yet richer than vanilla. The cream cheese frosting complements the flavor perfectly, adding a smooth tang that balances the sweetness of the cake.
But what really makes me adore this recipe is its emotional appeal. The heart sprinkles turn every cupcake into a mini celebration of love, making them perfect for gifting, entertaining, or treating yourself. They’re a joy to make, decorate, and share.
Why It’s a Must-Try Dish
- It’s visually stunning — the bright red cake with creamy white frosting looks beautiful.
- The flavor combination of cocoa and cream cheese is universally loved.
- These cupcakes are festive and versatile, perfect for holidays, parties, or even casual baking days.
- The recipe is beginner-friendly yet produces bakery-quality results.
- They’re customizable — from sprinkles to fillings, you can make them uniquely yours.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 18–20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Calories: ~320 per cupcake (with frosting)
- Course: Dessert
- Cuisine: American
Ingredients
For the Cupcakes
- 1 ¼ cups (160 g) all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk, room temperature
- 1 large egg, room temperature
- 1 tbsp red food coloring (liquid or gel, adjust to preference)
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
For Decoration
- Heart-shaped sprinkles (or any festive sprinkles of choice)
Cooking Directions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, whisk oil and sugar until well combined.
- Add egg, buttermilk, food coloring, vinegar, and vanilla extract. Mix until smooth.
- Gradually fold in dry ingredients, mixing until just combined (don’t overmix).
Step 3: Bake
- Divide batter evenly into the 12 cupcake liners (about ⅔ full).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Step 4: Make the Cream Cheese Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
Step 5: Decorate
- Pipe or spread frosting onto cooled cupcakes.
- Top generously with heart sprinkles.
Step-by-Step Preparation Method
- Preheat oven and line cupcake tray.
- Mix dry ingredients in one bowl.
- Mix wet ingredients (oil, sugar, egg, buttermilk, food coloring, vinegar, vanilla) in another.
- Combine wet and dry mixtures until smooth.
- Divide into liners and bake.
- Cool cupcakes completely.
- Prepare frosting by beating cream cheese and butter, then adding sugar and vanilla.
- Frost cupcakes and decorate with heart sprinkles.
How to Serve
- Serve at room temperature for the best texture.
- Pair with a glass of milk, coffee, or hot cocoa.
- Arrange on a cake stand for parties or gift them in cupcake boxes for a thoughtful homemade treat.
Recipe Tips
- Don’t overmix the batter; it can make cupcakes dense.
- Use gel food coloring for a more vibrant red without adding too much liquid.
- Ensure cupcakes are completely cooled before frosting, or the frosting will melt.
- For neat swirls, use a piping bag with a star tip.
Variations
- Filled Cupcakes: Add a cream cheese or chocolate ganache filling inside.
- Mini Cupcakes: Make bite-sized versions by baking in mini muffin tins (10–12 minutes).
- Different Decorations: Use gold sprinkles, edible glitter, or themed toppers for other occasions.
- Chocolate Frosting Twist: Swap cream cheese frosting for chocolate buttercream.
- Valentine’s Surprise: Add a small candy heart or raspberry in the center before baking.
Freezing and Storage
- Room Temperature: Frosted cupcakes last up to 2 days if stored in an airtight container.
- Refrigeration: Store for up to 5 days (allow to come to room temp before serving).
- Freezing (Unfrosted): Wrap cupcakes individually and freeze for up to 3 months. Thaw overnight in the fridge, then frost.
- Frosting: Can be made ahead and stored in the fridge for 3 days or frozen for up to 1 month.
Special Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or stand mixer
- Piping bag with tip (optional, for frosting)
Conclusion
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Sprinkles are more than just desserts — they’re a gesture of love and celebration. With their stunning appearance, moist texture, and luxurious cream cheese topping, they’re a joy to bake and even more delightful to share.
Whether you’re baking them for Valentine’s Day, a party, or simply to brighten someone’s day, these cupcakes are guaranteed to bring smiles. Beautiful, delicious, and heartfelt — this recipe is a true classic worth keeping in your baking repertoire.
