Red Velvet Valentines Cupcakes

Instructions:

1. Preheat oven to 350°F (180°C) and line cupcake pans with paper liners.
2. Sift together 2 ½ cups (310g) all-purpose flour, 1 ½ cups (300g) granulated sugar, 1 tsp (5g) baking soda, 1 tsp (6g) salt, and 2 tbsp (15g) unsweetened cocoa powder in a medium bowl.
3. In a large bowl, beat 1 ½ cups (350ml) vegetable oil and 2 large eggs until smooth; stir in 1 cup (240ml) room-temperature buttermilk, 1 tbsp (15ml) red food coloring, 1 tsp (5ml) white distilled vinegar, and 1 tsp (5ml) vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined.
5. Fill each liner about 2/3 full using a medium cookie scoop (approximately 3 tbsp).
6. Bake on the center rack for 18–22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for 1 hour before frosting.
8. Beat 8 oz (225g) softened full-fat cream cheese and ½ cup (115g) softened unsalted butter until pale and fluffy.
9. Gradually add 4 cups (480g) sifted powdered sugar and 1 tsp (5ml) vanilla extract; beat in 1-2 tbsp (15-30ml) heavy cream if needed for consistency.
10. Fill a piping bag with the frosting and spiral outward and upward from the center of each cupcake to create a high peak.
11. To create hearts, pipe two small mounds side-by-side and connect them with a 'V' shape at the bottom using a small round tip.
12. Finish each cupcake with a single raspberry or a sprinkle of red sanding sugar.