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Lighter Red Velvet Heart-Shaped Cupcakes

lighter red velvet heart-shaped cupcakes - featured image
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These lighter red velvet heart-shaped cupcakes are moist, tender, and have that classic hint of cocoa without being heavy. Made with Greek yogurt and beetroot powder, they offer a healthier twist on a Valentine’s Day favorite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar (can reduce to ⅔ cup)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup neutral oil (avocado or canola)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon beetroot powder
  • 1 tablespoon apple cider vinegar
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your heart-shaped cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk the sugar, Greek yogurt, oil, eggs, and vanilla extract until smooth and creamy. Add the beetroot powder and whisk until the color is even.
  4. Pour in the apple cider vinegar and stir quickly until it fizzes.
  5. Fold the dry ingredients into the wet mixture in two batches, using a spatula. Mix just until no flour streaks remain; do not overmix.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full (about 2 tablespoons per cup).
  7. Bake in the center of the oven for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: Beat the cream cheese and butter together with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt, then beat on low until combined. Increase speed to medium and beat for another minute until light and airy.
  10. Once the cupcakes are completely cool, pipe or spread the frosting on top.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Check oven at 14 minutes if your oven runs hot. Let frosting ingredients soften naturally; do not microwave. For perfect heart shapes, use a heart-shaped pan or cut standard cupcakes with a heart cookie cutter after cooling.

Nutrition

Keywords: red velvet cupcakes, heart-shaped cupcakes, lighter red velvet, healthy red velvet, Valentine's Day cupcakes, beetroot powder cupcakes, Greek yogurt cupcakes

Find it online: https://lenatable.com/lighter-red-velvet-heart-shaped-cupcakes-easy-recipe/