Heart Cupcakes

Heart Cupcakes


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Valentine's Day Contest entry: this is a vegan cupcake I developed for Valentine's Day with a surprise heart in the middle! Looks elegant but easy to make, it is light, moist and delicious.

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Portland, OR

Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 1 Tbs. apple cider vinegar mixed with almond milk (or soy, etc.) to equal 1 C.
  • 1 1/3 C. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 C. sugar
  • 1/3 C. vegetable oil
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla

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Preheat the oven to 350 and line a muffin tin with paper liners. Grease a cookie sheet/large rectangular pan for the hearts. Bake the sheet cake for the hearts first, about 14-16 minutes, until edges are lightly browned. Once cooled, cut out hearts with a small cookie cutter. Freeze leftover hearts to use at a later date, or glaze with chocolate for an extra treat. Make a batch of batter for the cupcakes. Fill cupcakes 2/3 full. Add the baked and cooled hearts in, covering with batter, and bake until lightly golden (18-20 minutes) or until an inserted toothpick is clean. Once cooled, frost with vanilla butter cream icing. (Use nondairy butter for vegan or regular softened butter with powdered sugar and vanilla to taste).

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