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Bleeding Heart Red Velvet Cupcakes with Cream Filling

bleeding heart red velvet cupcakes - featured image
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These bleeding heart red velvet cupcakes feature a tender, moist crumb with a luscious, silky cream cheese filling that surprises with every bite. Perfect for special occasions or cozy treats, they combine classic red velvet flavor with a playful twist.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 g)
  • 2 tablespoons unsweetened Dutch-processed cocoa powder (15 g)
  • 1 teaspoon baking soda (5 g)
  • ½ teaspoon salt (3 g)
  • 1 ½ cups granulated sugar (300 g)
  • 1 cup vegetable oil (240 ml)
  • 1 cup buttermilk (240 ml) or 1 cup milk + 1 tablespoon white vinegar (let sit 5 minutes)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (10 ml)
  • 2 tablespoons red food coloring (gel or liquid) (30 ml)
  • 1 teaspoon white vinegar (5 ml)
  • For the cream filling:
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (115 g)
  • 1 ½ cups powdered sugar (180 g)
  • 1 teaspoon vanilla extract (5 ml)
  • ¼ cup heavy cream, lightly whipped (60 ml)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Sift together flour, cocoa powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk sugar, vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar until combined.
  4. Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
  5. Spoon batter evenly into liners, filling about two-thirds full (about ¼ cup or 60 ml each).
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out with moist crumbs but no raw batter.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely (30-40 minutes).
  8. Prepare cream filling by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Fold in lightly whipped heavy cream.
  9. Core each cupcake center using a cupcake corer or small knife.
  10. Fill a pastry bag or plastic bag corner with cream filling and pipe into the hollow centers of cupcakes.
  11. Serve immediately or refrigerate up to 3 days; bring to room temperature before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cupcakes. Sift dry ingredients to prevent lumps. Fill cupcakes fresh for best cream filling texture; freezing filled cupcakes may cause watery filling. Refrigerate cupcakes if not eaten immediately and bring to room temperature before serving. For a vegan version, use flax eggs, plant-based milk with lemon juice, and dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: red velvet cupcakes, cream filling, bleeding heart cupcakes, easy cupcakes, moist cupcakes, dessert, Valentine's Day dessert

Find it online: https://bitefuljoy.com/bleeding-heart-red-velvet-cupcakes-recipe-easy-cream-filling-delight/