Sweet and simple cupcakes to share on Valentine’s Day.
introduction
These Valentine’s Day Cupcakes are soft, chocolatey, and topped with pink buttercream. They work for a small party or a gift. For more holiday dessert ideas, you can also see pumpkin recipes that pair well with winter treats.
why make this recipe
- The recipe is easy and uses common ingredients.
- You can make it ahead and frost the day you serve.
- Kids and adults like the sweet chocolate cake and pink frosting.
how to make Valentine’s Day Cupcakes
Ingredients :
- 1 & 1/3 cup All-purpose flour
- 1/4 teaspoon Baking soda
- 2 teaspoon Baking Powder
- 3/4 cup Unsweetened cocoa
- 1/8 teaspoon flaky sea salt to serve
- 3 tablespoon Butter (softened)
- 1 & 1/2 cup White sugar
- 2 Large eggs
- 3/4 teaspoon Vanilla Extract
- 1 cup Milk
- 3 cups Icing sugar
- 1 cup Unsalted butter (softened)
- 1 teaspoon Vanilla Extract
- 1 to 2 tablespoons Heavy cream
- 1 teaspoon Pink food colouring
Directions :
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with either paper or foil liners.
- Mix the flour, baking powder, baking soda, cocoa, and a touch of salt in a bowl. Keep this aside for later use.
- In a larger bowl, whip the butter and sugar until it’s fluffy and light in color. This mixture forms the base of your cupcakes.
- Add the eggs to the butter and sugar mixture one by one, thoroughly mixing after each addition, then blend in the vanilla extract.
- Alternately mix in the dry ingredients and milk to the butter mixture, ensuring a smooth consistency.
- Pour the batter into the liners, filling each about three-quarters full.
- Bake in the oven for 15 to 17 minutes, or until a toothpick comes out clean when inserted into a cupcake.
- Allow the cupcakes to cool down completely before you start frosting them.
- In a standing mixer with a whisk attachment, blend icing sugar and butter on low speed until combined, then increase to medium speed for three minutes.
- Add vanilla extract, a bit of pink food coloring, and cream, and continue to beat for an additional minute, adjusting the cream as necessary to achieve the right spreading consistency.
how to serve Valentine’s Day Cupcakes
Serve the cupcakes on a pretty plate or in a box for a gift. Add a light sprinkle of flaky sea salt on top for a small contrast. If you plan a full meal, you can pair desserts with warm drinks or a light starter; for savory starters you might like some soup recipes as part of your menu.
how to store Valentine’s Day Cupcakes
Keep cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store them in the fridge for up to 4 days. Bring to room temperature before serving for best texture.
tips to make Valentine’s Day Cupcakes
- Measure flour by spooning it into the cup and leveling it off. This keeps the cake light.
- Do not overmix after you add the dry ingredients; mix until just combined.
- Let cupcakes cool fully before frosting to avoid melting the buttercream.
- Use gel food coloring for a brighter pink without changing the frosting texture.
variation (if any)
You can add a fresh raspberry on top or a small candy heart to each cupcake. For a fun twist, try turning cupcakes into a layered mini dessert inspired by other treats like a cookie cake wedding cake — a sweet twist for your big day by serving small cupcakes with cookie crumbs and extra frosting.
FAQs
Q: Can I use oil instead of butter in the batter?
A: Yes. Use the same amount of neutral oil and expect a slightly different crumb, but the cupcakes will stay moist.
Q: Can I freeze the cupcakes?
A: Yes. Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw and then frost before serving.
Q: How do I make the frosting less sweet?
A: Add a small pinch of salt or reduce the icing sugar by a little, then adjust cream to keep the right texture.
Q: Can I make these gluten free?
A: Yes. Substitute a cup-for-cup gluten-free flour blend and check texture; you may need a little more liquid.
Q: How do I get a very bright pink color?
A: Use a concentrated gel or paste food coloring. Add a little at a time until you reach the color you like.
Valentine's Day Cupcakes
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with either paper or foil liners.
- Mix the flour, baking powder, baking soda, cocoa, and a touch of salt in a bowl. Set aside.
- In a larger bowl, whip the butter and sugar until it’s fluffy and light in color.
- Add the eggs to the butter and sugar mixture one by one, thoroughly mixing after each addition, then blend in the vanilla extract.
- Alternately mix in the dry ingredients and milk to the butter mixture, ensuring a smooth consistency.
- Pour the batter into the liners, filling each about three-quarters full.
- Bake in the oven for 15 to 17 minutes or until a toothpick comes out clean when inserted into a cupcake.
- Allow the cupcakes to cool down completely before frosting.
- In a standing mixer with a whisk attachment, blend icing sugar and butter on low speed until combined, then increase to medium speed for three minutes.
- Add vanilla extract, a bit of pink food coloring, and cream. Continue to beat for an additional minute, adjusting cream as necessary.