• 1 cup cake flour (I used the unbleached cake flour blend from King Arthur Flour)
  • 1 cup unbleached all-purpose flour
  • 2 ½ tsp. baking powder
  • 1/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 2 eggs (1 whole + 1 egg white)
  • 1/3 cup milk or soymilk
  • 1/2 cup canola oil
  • 1/4 cup “love” syrup
  • 1/4 cup apple sauce
  • 1/3 cup cinnamon imperials
  • mini muffin/cupcake pan
  • mini cupcake cups
  • vegetable oil spray (optional)
  • “love” syrup:
  • 1 tbs. butter or earth balance buttery spread
  • 3 tbs. milk or soymilk
  • 1/4 cup cinnamon imperials
  • “love-struck”cream cheese frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioner sugar, measure first then sift
  • 1 tbs. “love” syrup
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Red-Hot Love Cakes

These mini cupcakes are simply scrumptious! The luscious sweet swirl of the “love-struck” cream cheese frosting with the cinnamon sweetness that runs through these lil love cakes create a magical combination that will make your taste buds pulse hearts ♥ ♥ ♥


Preheat oven to 350 degrees.

Love syrup: Heat a small non-stick pot over medium-low heat and add the butter and milk, stirring until butter is melted. Then add the cinnamon imperials stirring and pressing down on the candies with a spatula or spoon until they are completely melted and incorporated into the milk and butter. Once melted you should have a smooth, rich red syrup. Remove pot from heat and set aside. *Remember to reserve 1 tbs. of the love syrup for the frosting* You should have just the right amount for the ¼ cup for the batter and the 1 tbs. for the frosting.

Cupcakes:  In a food processor add 1/3 cup cinnamon imperials and pulse until they are broken in pieces(large and small pieces are perfect). Tip: Cover the lid of the food processor with a kitchen towel to help buff the noise while pulsing. A few pulses is all that is needed.

Sift the dry ingredients in a large mixing bowl (flour, granulated sugar, baking soda, and sea salt). Make a well in the middle of the bowl. Set aside.

In a medium mixing bowl add the wet ingredients (milk or soymilk, eggs, apple sauce, canola oil, and love syrup) and whisk together until combined.

Add your wet ingredients and cinnamon imperial pieces into the well of the dry ingredients’ bowl.  With a spatula, mix and fold ingredients until combined. You should have a beautiful pink thick batter.

Place cupcake cups in the mini cupcake pan and lightly spray each cup with cooking spray oil. Fill each cupcake cup with batter leaving 1/8 inch from the top. Bake in the oven for 15 minutes.

While the cupcakes are baking make the “love-struck” cream cheese frosting. In a medium size bowl add the cream cheese. With a hand held electric mixer, beat cream cheese to spread it out in the bowl. Add the sifted confectioner sugar and beat until incorporated then add the love syrup and beat until all is combined and smooth. Frosting should be a pink color. Cover bowl and place in refrigerator until ready to use.

Check cupcakes for readiness by inserting a toothpick in the center of a cupcake, if it comes out clean or mostly clean then it is ready. Remove cupcakes from the oven and allow to cool for a few minutes before transferring them to a cooling rack. Once completely cooled top with cream cheese frosting using a small spatula or spoon.  Add a fun topper by adding a heart shaped candy!

Makes: approximately 35-36 mini cupcakes




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Rating: 5.0/5 (1 vote cast)
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Rating: +3 (from 3 votes)
Red-Hot Love Cakes, 5.0 out of 5 based on 1 rating

Adriana’s Tip –

Store cupcakes in an airtight container once they have completely cooled down. I like to add the frosting shortly before I am ready to display/serve guests. Store your frosted cupcakes in an airtight container in the refrigerator. For optimum flavor allow the cupcakes to come to room temperature.

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