Nothing says love and wedding like cupcakes – sweet heart cupcakes to be exact. I made 65+ of these for a lovely May wedding reception.

I did them pretty much the same way I did for the Lemon Heart cupcakes (recipe, here), except as requested – I did these in both lemon and red velvet.

I overfilled the cupcake pans just a touch, so that when I pulled them out they had sort of fluffed over. I carefully cut off the top and cut out a heart. Then I frosted the bottom cupcake and then replaced the top so that the frosting peeked through the open cut-out heart.

It’s a nice way to not go overboard on frosting, but still have a delicious and unique presentation.

They are time consuming, that’s for sure, but when you have them all laid out for guests – wow – they are really eye catching.

After they were served, the rest were packed up in clear boxes as favors for everyone to take home. The clear boxes really showcased the cupcakes – and made a wonderful parting gift for the guests!

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