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

Sweet Heart Cupcakes

These fun Sweet Heart Cupcakes are quite easy to create!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40

Cook Time 22

Total Time 1 2

Course Dessert

Cuisine American

Servings

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!