Preheat the oven according to the directions.

Prepare the red velvet cake mix according to the directions. Pour batter into a ½ size cookie sheet with a lip.

Cook for 25-28 minutes or until a toothpick that is inserted into the center of the cake comes out clean.

Place the red velvet cake into the fridge for at least 20 minutes to cool completely.

Prepare cupcake tin with 12 cupcake liners, set aside.

Once the red velvet cake is cooled, use a small heart shaped cookie cutter and cut out 12 mini hearts that will go into the inside of the vanilla cupcakes. Set aside

Prepare the vanilla cake mix according to the directions. Once prepared, fill a ¼ of the cupcake liner with batter, place one red velvet heart cut out into the center of the cupcake batter.

Continue until each cupcake has a red velvet heart.

Then fill the rest of the cupcake liner with batter until ⅔ full. mark the direction of your hearts with a sprinkle

Cook according to directions on the box or until a toothpick that is inserted just off center comes out clean.

Let cool completely.

Frosting each cupcake with strawberry frosting and top with red sprinkled hearts.