Heart Shaped Valentine's Day Cupcakes

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These heart shaped red velvet cupcakes with strawberry frosting are so delicious! The perfect Valentine's Day dessert!

Course Baking, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 22

Servings

Calories 108kcal

1 package red velvet cake mix, prepared according to package instructions. We used Duncan Hines
1 can store bought strawberry frosting We used Pillsbury
2 tablespoons sprinkles

Tear off a small piece of aluminum foil and crumple into a ball the size of a marble. Make 18 balls. Line your muffin pan or cupcake pan with cupcake liners and place a foil ball in each cup (between liner and pan). Set aside.
Prepare your cake mix in a large bowl according to package instructions. Use a stand mixer or mix by hand if you prefer. Fill each cupcake liner with the cupcake batter. You want them to be about ⅔ of the way full. Be careful not to overfill them.
Then bake the cupcakes for 20 to 22 minutes. You want a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Scoop frosting into a large piping bag or decorating bag fitted with a 1M pastry tip. Close bag with a twist tie. Pipe frosting onto top of cooled cupcake in a heart shaped pattern. Add sprinkles on top your heart-shaped cupcake.

Store cupcakes in airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.