Heart Surprise Cupcakes

Valentine’s Day is only 5 days away and what a better way to show your sweetheart how much you love them than by making these cute cut out heart cupcakes.

I was inspired by the blog A Cozy Kitchen, which is one of my favorite blogs! Adrianna, not only makes the most delicious meals but also, photographs and presents them beautifully!

When I saw this cut-out heart cupcake, I knew I had to give it a try. I used her method and red velvet cupcake recipe for the cupcake.

I adapted it with my favorite vanilla cupcake recipe that is the ultimate go-to cupcake recipe! This vanilla batter creates a fluffy cupcake, that is an excellent pairing with the red velvet heart and of course, my favorite frosting of all time, cream cheese frosting.

The surprise heart will leave your loved ones speechless!



Inside Heart

  • 1 1/4 cup all-purpose flour

  • 1/4 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup buttermilk shaken

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 large eggs

  • 8 drops food coloring, less if using gel

  • 1 teaspoon pure vanilla extract

Vanilla Cupcake

  • 1 1/2 sticks unsalted butter, room temperature

  • 1 1/2 cups sugar

  • 2 eggs

  • 2 teaspoons pure vanilla extract

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 1/2 cups flour

  • 1 1/4 cups milk

Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature

  • 8 oz. cream cheese, room temperature

  • 3 cups powdered sugar

  • 2 teaspoon vanilla extract

  • 2 tablespoons heavy cream


Inside Heart

  1. Preheat oven to 350 degrees F. Grease and line the bottom of a sheet baking tray with parchment paper.

  2. In a medium bow, whisk together the flour, cocoa powder, baking soda and salt.

  3. In an electric stand-up mixer, with the paddle attachment, add the butter and sugar, beat until light and fluffy. Beat in the eggs, one at a time. Pour in the buttermilk, red food coloring and vanilla.

  4. Gradually beat in flour mixture on low speed until just combined.

  5. Pour the batter into the baking tray and spread the cake batter into an even layer. Transfer to the oven to bake for about 25 to 30 minutes, until a skewer comes out clean.

  6. Allow to cool completely. Stamp out hearts using a 1 1/2-inch heart cookie cutter.

Vanilla Cupcake

  1. Preheat to 375 degrees F.

  2. In a medium bowl, whisk the baking powder, salt and flour. Set aside.

  3. Using an electric mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in vanilla. Turing the mixer on low, beat in the dry ingredients. Add the milk, and beat again until the mixer is just combined.

  4. Fill each cupcake tin with two tablespoons of batter, about halfway. Carefully, snuggle cut out hearts in the center of each cupcake batter, make sure to face them all the same way.

  5. Transfer to the oven to bake for 20 minutes, or until a toothpick inserted into the white cake comes out clean. Cool in the pans on the wire rack.

Cream Cheese Frosting

  1. Using an electric mixer, beat butter and cream cheese until combined. Carefully, add the powdered sugar and beat until light and fluffy. Add the vanilla extract and heavy cream. Beat again until all combined.

  2. Before frosting, it's important to give yourself an indicator to know which way to cut the cupcake. I lined them all in the same direction before frosting and then used a my sprinkle on top of the frosting to remind me which way to cut.

  3. Enjoy the surprise !

Adapted from A Cozy Kitchen

Red Velvet Cupcakes

Welcome to Scorpio season everyone!

I was born in November and every year around this time starts the countdown to my birthday! This year i'll be turning 22, so i'll have the excuse to sing Taylor Swift's song “22”, all year long!

But, until  my much awaited birthday, I’m celebrating by making one of my favorite dessert, red velvet cupcakes!

From the cocoa powder, moist cake and the best frosting of all frostings, CREAM CHEESE FROSTING, it's the absolute perfect dessert for any celebration or just for a normal Tuesday!

For the chocolate decorations, I printed out a template, layed parchment paper on top, so I could easily trace it with chocolate. For the actual chocolate, I tempered it using this guide I found from the blog Handle the Heat, and transferred the chocolate to a piping bag. I snipped a small piece of the piping bag so i could create small lines.

It was easy to follow, and easy to do, just be patient and take your time!

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  • 1 cup + 2 Tbsp. all purpose- flour

  • 3/4 cups sugar

  • 1 egg

  • 3 tbsp unsweetened cocoa powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 tsp. vanilla extract

  • 1/2 cup buttermilk

  • 1 1/2 tsp. white distilled vinegar

  • 2 tbsp. red food coloring

  • 1/2 cup (1 stick) unsalted butter softened

  • 8 oz cream cheese softened

  • 1 tsp. vanilla extract

  • 4 cups powdered sugar


  1. Preheat the oven to 350 F. Line cupcake/ muffin pan with cupcake liners.

  2. In a medium bowl, sift the flour, baking soda, salt, cocoa powder.

  3. In an electric mixer, beat sugar and butter until light and fluffy. Add the egg, beat again. Scrape down the sides of the bowl. Beat in the food coloring, vanilla , and vinegar.

  4. Add the flour mixture and buttermilk, alternating between the two. Mix well after each addition.

  5. Divide the batter evenly between the lined cupcake tins. Bake around 20-25 minutes, or until a toothpick comes out clean.

  6. Allow to cool.

  7. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, butter, and vanilla extract together. Turn the mixer to low speed,add the confectioners' sugar and mix until smooth.

  8. Using an offset spatula, frost the cupcakes with the cream cheese frosting.

    • For the chocolate decoration, I printed out a template and traced the template over parchment paper, then chilled the chocolate until firm. I used this website to help guide me on how to temper chocolate.

      Taken from Hummingbird Bakery cookbook