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Heart Surprise Cupcakes – A Cozy Kitchen

by trends February 11, 2025, 6:35 am 1.9k Views

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These surprise cupcakes of Velvet Heart Red are the most beautiful cupcakes for Valentine’s Day or for a party. Cut in them and will have a red velvet heart in the center. These are covered with spongy cream cheese glaze.

I love Valentine’s Day. It is a time to be cute for Galentina’s day. I love to combine this with my lasagna for two. Or a dish of spaghetti and meatballs. These cupcakes require some steps. So let’s start!

How to make hearts in the heart surprise cupcakes

Take a 1 -inch heart cookie cutter.
Make the red velvet cake layer mixing butter, sugar and oil. I love to make butter and oil in cakes because it gives a great taste and moisture.
Bake the cake layer.
Top the upper part of the cake layer to be pleasant and flat and set the heart cake centers. Put them aside.

How to make the heart surprise the cupcakes

The cakes themselves are a super humid and delicious white cake.
Beat sugar, butter and oil.
Add egg whites. And the flour mixture.
Fill each cupcake coating halfway with the dough of white cake. Nicar the patterned heart cut in the center.
Transfer to the baking for baking for about 15 minutes, until a skewer comes out when inserted in the part of the white cake dough.
Let the cupcakes cool and then cover them with the cream cheese glaze.

Recipe Council

Do them in advance:

The red velvet layer can be done in advance and stored in the refrigerator (wrapped in plastic wrap) for up to 3 days. You can also store it in the freezer (wrapped in plastic wrap) for up to 3 months.
You can do the glaze up to 3 days ahead. Store in the refrigerator.
Or you can do the glaze and store it in the freezer for up to 3 days.

Frequent recipe questions

Can I put aside the red food dye?

Yeah! But the heart will be chocolate/brown vs. red. But yes, it will be delicious and it will still look cute.

More cozy Valentine’s recipes

If you tried this Surprise cupcakes of the heart of red velvet Recipe Or any other recipe on my website, leave a 🌟 star rating And let me know how it was in the 📝 comment below. Thanks for visiting!

Simple cream cheese glaze:

To make the mass of the heart:

Preheat the oven at 350 degrees F. grease (with cooking spray) and align the lower part of a 9 -inch cake tray or a square tray of 8 × 8 inches with parchment.
At a medium bowl, mix flour, cocoa powder, sodium bicarbonate and salt. Set aside.
At the bowl of a standing blender, with the palette accessory (or a medium bowl with an electric blender), add the butter, sugar and oil; Beat until they are light and fluffy, about 5 minutes. Grieve in eggs, one at the same time. Pour the milk serum, red and vanilla food coloring. Gradually add the low speed flour mixture until it is mixed. Pour the dough into the cake mold and extend the cake dough in a uniform layer. Transfer to bake for about 25 to 30 minutes, until a skewer comes out.
When it cools completely, level the top of the cake to be totally flat. A saw knife worked better. Establish hearts using a 1 -inch heart cookie cutter (I found mine in Michael’s).

To make the white cupcake batter:

Preheat the oven at 350 degrees F. Insert the Magdalenas Coats into a cancake can. In a medium bowl, mix flour, baking powder and salt. In a measurement cup, measure the milk serum and beat the vanilla.
At the bowl of a standing blender, with the palette accessory, add butter, sugar and honey. Let’s create together until they are light and fluffy, approximately 2 minutes. Cross the eggs and mix until it is combined. Add the flour in some lots, alternating with the milk serum mixture, until it is combined.
Fill each can of cupcake with two tablespoons of dough, in half. Cante the hearts cut in the center of each cancake can, in front of them in the same way.
Transfer to bake for baking for 15 to 20 minutes, or until a stick inserted in the white cake comes out clean. Cool in the pans of the wire grid for about 5 minutes.
What is good for these cupcakes that at this time, can you see where you need to cut to see the heart in the center?

To do the glaze:

At the bowl of a standing blender, with the palette accessory, add the butter and cream cheese. Beat until it is spongy, approximately 2 to 3 minutes. Shark in powdered sugar and mix slowly until it is combined. Add the vanilla, the pinch of salt and the thick cream; Beat once again for approximately 1 to 2 minutes.
You are free to decorate the cupcakes as you want. I chose to transfer the glaze to a pipe bag with a round tip at the end. It is important that you give you a way of knowing how to cut the cupcakes so that the inner heart is visible.
I chose to use a sprinkled heart as an indicator of how to cut the cupcakes. I put the sparks of heart so that the upper part of the sprinkle heart aligned with the cake inside. So all he had to do was cut on the top of the sprinkle, and knew that he would see the heart inside.

To advance:

The red velvet layer can be done in advance and stored in the refrigerator (wrapped in plastic wrap) for up to 3 days. You can also store it in the freezer (wrapped in plastic wrap) for up to 3 months.
You can do the glaze up to 3 days ahead. Store in the refrigerator.
Or you can do the glaze and store it in the freezer for up to 3 days.