Valentine’s Day Cupcakes

Valentine’s Day Cupcakes are fluffy vanilla cupcakes made in festive pink and red colors with buttercream frosting. Perfect for parties or edible gifts.

This easy Holiday Recipe takes a classic Vanilla Cake Base to make delicious cupcakes perfect for the season. The bright red and pink Buttercream Frosting make Valentine Cupcakes adorable as they are delicious!Valentine's Day Cupcakes on cake stand

VALENTINE’S DAY CUPCAKES

Making fun Valentine Cupcakes is a great activity to enjoy with your kids in the days leading up to Valentine’s. Use gel food coloring to make the bright frosting colors and top them off with as many fun sprinkles as you’d like. Decorating is one of the best parts of this recipe so I like to go all out. If you’re making it a family activity put out bowls of sprinkles, pink heart candy, cinnamon hearts, Hershey’s kisses, and any other festive toppings you can think of. 

If you want more variety to your holiday cupcake baking, try using the same frosting to top a chocolate cupcake recipe or Red Velvet Cupcakes. To make a chocolate cupcake recipe only use ¾ cup all-purpose flour and add ½ cup cocoa powder to your dry ingredients.

Valentines Cupcakes in muffin tin before and after baking

Once you’ve made Valentine Cupcakes you can package them up in gift boxes for an edible gift. Send them out as a homemade gift to share with friends, family, and neighbors. They’re sure to add a little extra brightness to the holiday!

MORE CUPCAKE RECIPES

TIPS FOR MAKING PERFECT CUPCAKES

  • Prep time: Get everything ready for the recipe by preheating your oven, and line a 12 cup muffin tin with paper cupcake liners. If you have Valentine liners that’s another way you can make this dessert even more festive. 
  • Cake mix: In a large-sized bowl or stand mixer beat together the butter and sugar mixture until it’s light and fluffy. Add in the eggs, vanilla, and milk. Mix together until the wet ingredients are smooth. In a separate bowl sift together the flour mixture. Add the dry ingredients and combine the batter at its lowest speed. Be careful not to overmix. Once the dry ingredients are combined into the batter separate it into 3 bowls. 
  • Food coloring: Whisk pink gel food coloring into one bowl and red into the second. Use an ice cream scoop to layer 2 tablespoons of each color into the muffin cups. Start with pink, then red, then top it off with white.

Valentine's Day Cupcakes on cake stand

  • Bake: Put the cupcakes in the oven to cook for 18-20 minutes. You can use a toothpick to test if they’re done before taking them out. Let the cupcakes cool completely before adding the icing. 
  • Frosting: Cream the butter at low speed in your stand mixer. Once it’s fluffy add the powdered sugar in ½ cup increments. After the powdered sugar is mixed in, raise the speed and continue mixing for another minute. Add in the vanilla and heavy cream and continue beating for 30 seconds. 
  • Decorating: Separate the frosting into 2 bowls. Whisk pink food coloring into one and red into the other. Use a piping bag to add frosting to the top of each cupcake. Add sprinkles and other toppings as desired.

Valentine's Day Cupcakes inside of cupcake sliced in half

VARIATIONS ON VALENTINE’S DAY CUPCAKES

  • White Chocolate: Try adding a white chocolate drizzle to the top of the cupcakes. Melt white chocolate in a microwave-safe bowl and mix until smooth. Drizzle the chocolate on top and let it set before serving.
  • Cream Cheese Frosting: If you prefer the flavor, use Cream Cheese Frosting instead of Buttercream.
  • Strawberry Glaze: You could also make a homemade strawberry glaze to go on top. To make a strawberry glaze combine 
  • Fresh Raspberry Buttercream: To make a fresh raspberry buttercream add 1 cup of fresh raspberries to the buttercream mixture. Blend the raspberries until pureed and then mix them in. 

MORE VALENTINE’S RECIPES

HOW TO STORE VALENTINE’S DAY CUPCAKES

  • Serve: Once the cupcakes are cooled, you can cover them to store in your pantry for 1-2 days. 
  • Store: To keep them longer put the cupcakes in an airtight container in the fridge for 1 week. 
  • Freeze: You can also freeze vanilla cupcakes for up to 3 months.

Valentine's Day Cupcakes on cake stand

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Valentine's Day Cupcakes

Valentine's Day Cupcakes are fluffy vanilla cupcakes made in festive pink and red colors with buttercream frosting. Perfect for parties or edible gifts.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Vanilla Cupcakes:

  • 6 tablespoons unsalted butter , softened
  • 3/4 cup sugar
  • 1 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk
  • 1 1/4 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Vanilla Buttercream Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 6-8 drops red food coloring , or more if needed

Instructions

Vanilla Cupcakes:

  • Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.
  • To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
  • Add in eggs, vanilla, and milk until smooth.
  • Sift together flour, baking powder, and salt and add it to the stand mixer on the lowest speed setting until just combined.
  • Separate the batter into three bowls.
  • Whisk pink food coloring into one until fully combined.
  • Whisk red food coloring into the second bowl until fully combined.
  • Do not add filling to the third bowl.
  • Using an ice cream scoop fill the cups with 2 tablespoons of pink batter.
  • Using an ice cream scoop fill the cups with 2 tablespoons of red batter.
  • Using an ice cream scoop fill the cups with 2 tablespoons of regular white batter.
  • Bake for 18-20 minutes until a toothpick comes out clean.
  • Cool completely.

Vanilla Buttercream Frosting:

  • To your stand mixer on low-speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
  • Add in the vanilla and heavy cream and beat until light and fluffy for 30 seconds.
  • Separate frosting into two bowls.
  • Whisk pink food coloring into one until fully combined.
  • Whisk red food coloring into the second bowl until fully combined.
  • Add frostings to piping bags and frost cupcakes.
  • Top with desired sprinkles.

Nutrition

Calories: 424kcal | Carbohydrates: 53g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 65mg | Potassium: 84mg | Fiber: 1g | Sugar: 43g | Vitamin A: 729IU | Calcium: 45mg | Iron: 1mg
Keyword: Valentine's Day Cupcakes

Valentine's Day Cupcakes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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