• Prep Time: 2 hrs 45min
  • Cooking Time: 30 min
  • Serves: 24

Heart-shaped Cupcakes Without a Mold

Category: Desserts, Cakes, Cookies, Holiday

 Ingredients List

  • Yellow Cake Cupcakes:
  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular cupcake paper liners
  • White Buttercream Frosting:
  • 2 cups sugar
  • 1/2 cup water
  • 4 egg whites
  • 1 pound butter, cut up and softened slightly
  • 1 teaspoon pure vanilla extract


Perfect for Valentine's Day and they don't require a mold!!! All you have to do to create them is to place a small round stone, marble or a 1/2-inch ball of aluminum foil between each paper liner and the muffin tin. This will push the paper liner into the batter to form the notch in the heart. You can then follow your favorite cupcake recipe or our recipe below:


1. Make the Cupcakes:

Preheat oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full.

Insert a small stone or 1/2-inch aluminum foil ball between the liner and the tin, as described above, to create the heart shape.

Place in preheated oven and bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.

2. Make the Buttercream Frosting:

Put the sugar in a saucepan (preferably fitted with a candy thermometer) and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).

In a mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down a bit. When it's cooled slightly but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the vanilla extract and stir lightly.

3. Assemble the Cupcakes:

Using a small spatula, frost the tops of the cooled cupcakes with the buttercream frosting.

Happy Valentine's Day!!!

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