Valentine’s Day Cupcakes Recipe

Introduction

Celebrate love with these delightful Valentine’s Day Cupcakes, rich with cocoa and topped with creamy pink frosting. They’re perfect for sharing or treating yourself to a sweet moment on this special day.

Ingredients

• 1 & 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon flaky sea salt (to serve)
• 3 tablespoons butter, softened
• 1 & 1/2 cups 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with paper or foil liners.
2. Step 2: In a bowl, mix the flour, baking powder, baking soda, cocoa, and a pinch of salt. Set aside.
3. Step 3: In a larger bowl, whip the softened butter and sugar until fluffy and light in color.
4. Step 4: Add eggs one at a time to the butter and sugar mixture, mixing well after each addition, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients alternately with milk to the wet mixture, blending until smooth.
6. Step 6: Fill each lined muffin cup about three-quarters full with batter.
7. Step 7: Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cupcakes cool completely before frosting.
9. Step 9: Using a mixer with a whisk attachment, beat the icing sugar and softened butter on low until combined, then increase speed to medium and beat for three minutes.
10. Step 10: Add vanilla extract, pink food colouring, and heavy cream. Beat for another minute, adjusting cream to reach a spreadable consistency.

Tips & Variations

• Use high-quality cocoa powder for a richer chocolate flavor.
• Add a teaspoon of espresso powder to the batter to enhance the chocolate taste.
• Try different food coloring shades for varied frosting looks.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving. If frozen, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them well-covered at room temperature or refrigerated. Frost them right before serving for the freshest taste.

What can I use instead of heavy cream in the frosting?

You can substitute heavy cream with milk or a dairy-free milk alternative, though the frosting might be slightly less rich. Adjust the quantity to achieve your desired frosting consistency.

Valentine’s Day Cupcakes Recipe

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★★★★★

4.9 from 126 reviews

• Author: Charlotte
• Total Time: 32 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these festive Valentine’s Day Cupcakes, combining rich cocoa-flavored cupcakes with a luscious pink vanilla buttercream frosting. Perfectly moist and fluffy, these cupcakes are an ideal treat to celebrate love with a beautiful and vibrant presentation.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 & 1/3 cup All-purpose flour
• 1/4 teaspoon Baking soda
• 2 teaspoon Baking powder
• 3/4 cup Unsweetened cocoa powder
• 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

Buttercream Frosting

• 3 cups Icing sugar
• 1 cup Unsalted butter (softened)
• 1 teaspoon Vanilla extract
• 1 to 2 tablespoons Heavy cream
• 1 teaspoon Pink food colouring

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper or foil liners to prepare for baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and a pinch of salt. Set this mixture aside.
3. Cream Butter and Sugar: In a larger bowl, beat the softened butter and white sugar together until the mixture becomes fluffy and light in color, forming the base of the cupcakes.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, thoroughly mixing after each addition. Then blend in the vanilla extract to combine evenly.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk into the wet mixture, mixing gently to maintain a smooth and consistent batter without overmixing.
6. Fill Cupcake Liners: Spoon the batter into prepared liners, filling each about three-quarters full to allow room for rising.
7. Bake the Cupcakes: Bake in the preheated oven for 15 to 17 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cupcakes are done.
8. Cool Completely: Let the cupcakes cool entirely on a wire rack before frosting to prevent melting the buttercream.
9. Prepare Buttercream Frosting: Using a stand mixer fitted with a whisk attachment, blend the icing sugar and softened unsalted butter on low speed until combined. Increase to medium speed and beat for about three minutes until light and fluffy.
10. Add Flavor and Color: Mix in vanilla extract, pink food coloring, and heavy cream. Continue beating for an additional minute, adjusting the cream quantity as needed to achieve the ideal spreading consistency for frosting.

Notes

• Make sure cupcakes are completely cooled before frosting to avoid melting the buttercream.
• You can adjust the intensity of the pink food coloring based on your preferred shade.
• Use room temperature ingredients for smoother mixing and better cupcake texture.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Flaky sea salt sprinkled on top adds a subtle contrast to the sweetness of the frosting.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Valentine’s Day cupcakes, chocolate cupcakes, pink buttercream, festive cupcakes, easy cupcakes, homemade cupcakes