Heart Shaped Cupcakes
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These Heart Shaped Cupcakes are moist and delicious with a beautiful presentation. They’re easy to make for birthdays, Mother’s Day, Valentine’s Day, weddings and other celebrations!
Whenever you want to send a subtle message to someone special, try making these heart shaped cupcakes. They’re super-easy and so much better than store-bought cupcakes.
We’ve made them for parties and potlucks, plus once for a bridal shower where they were a huge hit!
How to Make Heart Cupcakes
There’s a simple trick to create the heart shape. Cut an 8-9 inch square of aluminum foil and scrunch it into a 3/4-inch ball. Place a cupcake liner into a muffin cup and then slide the ball in between. Then pour in the cupcake batter and bake as usual.
The cupcake batter is made with a simple white cake mix for easy preparation. Simply make the batter and fill the cupcake liners 2/3 full. Bake at 350°F for 15-18 minutes or according to the package directions.
While the cupcakes are baking, you can make the buttercream icing by beating softened butter with powdered sugar, milk and vanilla in a mixing bowl.
Once the cupcakes have cooled completely, spread the icing generously on top using an offset spatula. I like to add a few nonpareil sprinkles to decorate, but you can arrange them as you like!
Watch Recipe Video:
This short video tutorial shows how to make heart shaped cupcakes:
More cupcake recipes:
Heart Shaped Cupcakes (with Video)
- 15 oz white cake mix, or chocolate cake mix (1 box)
- oil, called for on cake mix box
- eggs, called for on cake mix box
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 3 drops red food coloring
- nonpareil sprinkles, optional
- Preheat oven to 350°F. Place paper baking cups into a 12-cup muffin tin.
- Scrunch pieces of aluminum foil into twelve 3/4 inch balls, and slip one between each paper cup and the tin to make a heart shape.
- Make cake batter as directed on box. Then fill each cup half full (no more than that).
- Bake 15-17 minutes according to the box instructions or toothpick inserted in center comes out clean. Cool completely in the pan.
- In large bowl, beat softened butter, powdered sugar, milk and vanilla until light and fluffy. Add several drops of food color to make desired shade of pink.
- Spread frosting on cooled cupcakes using a knife or small spatula. Top with sprinkles. Serve and enjoy!
- Make Ahead: You can make these cupcakes up to 1 day ahead of time and store in the fridge in an airtight container. You can also freeze them for up to 2 months.
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