Surprise Heart Cupcakes are the perfect Valentine’s Day dessert!
I’m honored to be part of the McCormick Everyday Bakers. Today I’m sharing a fun, flavorful and colorful recipe for Valentine’s Day.
Let’s talk surprises.
I love surprises so much! However, I’m a terribly investigative person. A.K.A. I ask way too many questions to try to work the surprise out of the person in planning. I think it’s a disorder.
My poor husband. He tries.
The one time he surprised me in a big way, successfully, was with our proposal. I had no idea…until he started acting all awkward and nervous. It was so cute.
When were you most surprised?
That all being said, you can really surprise someone with these cupcakes. They can’t ‘peek’ so you’re guaranteed to have a successful surprise! Just be sure to mark with a toothpick or something what spot they should take their first bite to get the beautiful heart to show!
These cupcakes a surprise in shape and color, but also in flavor!
Everything is a surprise.
For More Valentine’s Day Recipes:
- Red Velvet Hot Chocolate
- Surprise Raspberry Heart Cake
- Thick & Chocolate Dipped Rice Crispy Treats
- Red Velvet Raspberry Truffles
- Healthy Red Velvet Pancakes
- Red Velvet Brownie Conversation Hearts
- Gluten Free Cookie Dough Truffles
- Chocolate Valentine’s Cupcakes
- Red Velvet Cream Filled Cupcakes
- More Valentine’s Recipes
Surprise Heart Cupcakes
adapted from Post Punk Kitchen
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup olive oil
- 3/4 cup sugar
- 1 tablespoon McCormick Raspberry Extract
- 20 drops McCormick Red Food Coloring
- 1 teaspoon McCormick Vanilla Extract
- (frosting) 8 ounces reduced fat cream cheese, room temperature
- (frosting) 1/4 cup unsalted butter, room temperature
- (frosting) 1/2 teaspoon McCormick Vanilla Extract
- (frosting) 3 cups powdered sugar
- Preheat the oven 350°F. Line a muffin pan with 7 paper liners and spray lightly with cooking oil.
- In a large bowl, combine the almond milk and vinegar.
- In another bowl, combine the flour, cornstarch, baking powder, baking soda and salt.
- Beat in the olive oil and sugar into the milk/vinegar mixture.
- Sift the dry ingredients into the wet ingredients and beat until combined.
- Reserve 1 cup of the batter. Mix in 1 tablespoon raspberry extract and the red food coloring into the reserved batter. Bake the reserved batter in non-stick foil lined loaf pan for 20 minutes or until a cake tester comes out clean.
- Fill the paper liners 2/3rds the way with the remaining batter.
- Once the red cake comes out of the oven. Remove from the loaf pan and cut out 7 hearts. Note: If you are having trouble with this, push down the cake or even push the cake remnants into the heart cookie cutter to create the hearts.
- Set the hearts straight up and down into the paper liners. Remember what direction you put them in, so you know what direction to bite/cut into the cupcakes to get the heart shape.
- Bake for 15-20 minutes or until the cupcakes are set.
- Remove from the pan and allow to cool completely on a cooling rack.
- Meanwhile, make the frosting by beating the cream cheese and butter together until loose and fluffy. Add in the vanilla extract. Beat in the powdered sugar, one cup at a time. Put your frosting into a pastry bag to prepare for decorating.
- Decorate as desired.
Servings: 7 cupcakes