Valentine's Day Cupcakes
These Valentine’s Day cupcakes are a delicious and festive treat that are perfect for any celebration. With a moist, fluffy base and a light, creamy frosting, they’re guaranteed to impress. What makes these cupcakes extra special is the combination of rich vanilla flavor paired with pink buttercream and a sprinkle of heart-shaped decorations. Whether you're making them for a loved one or a Valentine's Day gathering, this recipe offers simple ingredients that create a show-stopping result. Customize the frosting with food coloring for added fun or try different toppings like chocolate chips or sprinkles!
Ingredients
- 1 ½ cups all-purpose flour / 180g flour
- 1 cup granulated sugar / 200g sugar
- ½ cup unsalted butter, softened / **115g butter
- 2 large eggs
- 1 tsp vanilla extract / 5ml vanilla
- 1 ½ tsp baking powder / 6g baking powder
- ½ tsp salt / 2.5g salt
- ½ cup whole milk / 120ml milk
- Pink food coloring (optional)
- Sprinkles or edible glitter (optional)
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- Mix the Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and SugarIn a large bowl, use a hand mixer or stand mixer to beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add Eggs and VanillaBeat in the eggs, one at a time, followed by the vanilla extract.
- Combine the Wet and Dry IngredientsGradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Add Food Coloring (Optional)If you want a pink hue, add a few drops of pink food coloring and gently mix until the batter is evenly colored.
- Fill Cupcake LinersDivide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- BakeBake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
- CoolLet the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Frost the CupcakesOnce cooled, frost with your favorite buttercream frosting and decorate with sprinkles or edible glitter.
Notes
- Substitutions: If you want a richer flavor, you can substitute the vanilla extract with almond extract.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Frosting Variations: Try using a cream cheese frosting for a tangier twist or pipe on a swirl design for added flair.
