Sweet Heart Cupcakes

Adorable and creative Heart Cutout Cupcakes! via GloriousTreats.com

The title of this post has a bit of a double meaning… this post is about these sweet, heart cupcakes, but it’s also about A sweetheart!  I first saw this creative cupcake idea on Just Jenn Recipes several years ago.  I made them a couple times pre-blog and I had this idea on my “future post ideas” list for this year.  Then, last week Kristan of Confession of a Cookbook Queen posted an utterly delicious looking cherry frosting and I knew it would be the perfect filling for these sweet treats.  Kristan also recently mentioned that she has become a “Valentine’s person”… it may have something to do with wanting gifts of candy and flowers, but we wont mention that to her hubby.  So, when I knew Kristan’s birthday was on it’s way (it’s today!), I thought these would be the perfect cupcakes to send her (virtual) birthday wishes!

Although I’ve been reading Confessions of a Cookbook Queen for quite some time, I was first able to meet Kristan last spring at the Wilton Blogger’s Workshop.  Then, this past fall on my drive to Cookie Camp, we made a stop off in Kristan’s hometown for a visit.   Kristan is just as sweet, funny and beautiful as her blog and I feel lucky to count her a friend!  Happy Birthday Kristan!

Now let’s have a cupcake!

These fun Sweet Heart Cupcakes are quite easy to create!

First, bake a batch of chocolate cupcakes.  I used my favorite chocolate cupcake recipe, but feel free to use any recipe or box mix you prefer.  The only special instructions would be to make sure to fill the liners just a bit more than you might normally (about 1/2 inch below the top of the liner), because you need to have a bit of a dome above the top edge of the liners.

While the cupcakes are baking, prepare of batch of delicious Cherry Frosting. You can use the recipe below, or you could use my simple American Buttercream, or Cream Cheese frosting, and simply tint it pink with some food coloring.  Canned (pre-made) frosting would work fine for these as well.

Maraschino Cherry Frosting

1 cup (2 sticks) butter

4 cups powdered sugar

4 Tablespoons maraschino cherry juice

1/2 cup finely chopped maraschino cherries

pinch of salt

Directions~

1.  In the bowl of an electric mixer beat butter until smooth.

2.  With the mixer running, Add 2 cups of powdered sugar, one cup at a time.

3.  Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.

4.  Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries.  If desired, add a drop of pink food coloring (I used Americolor electric pink).

5.  Beat until fully combined.  Refrigerate until ready to use.

Recipe source- Confessions of a Cookbook Queen

How to Make Sweet Heart Cupcakes

heart shaped chocolate cupcake

Sweet Heart Cupcakes

These fun Sweet Heart Cupcakes are quite easy to create!
Prep Time 40 mins
Cook Time 22 mins
Total Time 1 hr 2 mins
Course Dessert
Cuisine American
Servings 24
Calories 249 kcal

Ingredients
 

Chocolate Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa best quality available
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract best quality available
  • 1 cup boiling water

Maraschino Cherry Frosting

  • 1 cup butter 2 sticks
  • 4 cups powdered sugar
  • 4 tablespoons maraschino cherry juice
  • 1/2 cup maraschino cherries finely chopped
  • pinch salt

Instructions
 

Chocolate Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
  • Bake cupcakes for approximately 18-22 minutes.
  • Cool completely on wire rack before frosting.

Maraschino Cherry Frosting

  • In the bowl of an electric mixer beat butter until smooth.
  • With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
  • Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
  • Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink).
  • Beat until fully combined. Refrigerate until ready to use.

Notes

Heart Cutout Cupcake Assembly
1.  Use a serrated knife to cut off the top of the cupcake, using the top of the cupcake liner as a guide.
2.  Use a small heart cookie cutter to cut out a heart shape from the cupcake dome.
3.  Spread frosting onto the cupcake base, in a mounded shape.
4.  If desired, sprinkle the cupcake dome with powdered sugar.  Place top back on cupcake and press down a bit.

Nutrition

Calories: 249kcalCarbohydrates: 49gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 214mgPotassium: 87mgFiber: 1gSugar: 39gVitamin A: 55IUCalcium: 47mgIron: 1mg
Keyword chocolate cupcakes, cupcakes
Tried this recipe?Let us know how it was!

Heart Cutout Cupcake Assembly

(idea source, with permission- Just Jenn Recipes)

1.  Use a serrated knife to cut off the top of the cupcake, using the top of the cupcake liner as a guide.

2.  Use a small heart cookie cutter to cut out a heart shape from the cupcake dome.

3.  Spread frosting onto the cupcake base, in a mounded shape.

4.  If desired, sprinkle the cupcake dome with powdered sugar.  Place top back on cupcake and press down a bit.

 Share these sweet treats with someone you love!

Several other bakers have created special birthday treats for Kristan, be sure to check them out!

Cookies and Cups

Sweet Sugar Belle

Baking in Heels

Bakingdom

LilaLoa

Sprinkle Bakes

179 comments

  1. I tried this technique but with a small crown instead of a heart for my daughters princess themed birthday party. The tops did not want to stay together (i’m guessing because the cake was really moist) and the powdered sugar started soaking into the cake (again…maybe the amount of moisture in the cake). But they were still delicious and definitely a hit!

  2. Omg, where did you get those milk bottles? I cannot find any like that.

  3. This is too cute to be true:)

  4. I will fall in love with these treats…over and over again. Lovely!

  5. Um! I saw this on foodgawker. Now I need to get a small heart cookie cutter!

  6. Too cute! Found your blog through the blogroll and your pictures are beautiful. Now following on FB and cant wait to try these ideas!

  7. I love these! Although I was kind of disappointed in the results we got. We followed everything to a T but the frosting had a funny consistency and ended up just melting by the time we got them to our mom's house 🙁

    Perhaps it was because our mixer couldn't mix it? It actually died out on us lol

  8. Hi, I'm Maria from Italy and I'd like to thamk you for your exquisite sense of beauty and for posting yout sweet creations! I tried to imitate your heart cutout cupcakes, but the picture are a "little bit" different from yours! 😉
    If you want to have a look:
    http://torteedesign.blogspot.com/2012/02/san-valentino-heart-cutout-cupcakes.html

  9. How do you frost the topless cupcakes without the frosting getting all crumby? These taste great but the first sample one I made looked all crumby.

  10. @See Julie Run- These little bottles were a gift from a friend, but Shopsweetlulu.com sells other similar ones.

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