Description
Celebrate love with these delightful Valentine’s Day Cupcakes! Featuring rich cocoa and a creamy pink-tinted frosting, these cupcakes are perfect for sharing with your special someone. Easy to make in just 35 minutes, they are a sweet, elegant treat for the most romantic day of the year.
Ingredients
Scale
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp flaky sea salt
- 3 tbsp butter (softened)
- 1 1/2 cups white sugar
- 2 large eggs
- 3/4 tsp vanilla extract
- 1 cup milk
For the Frosting:
- 3 cups icing sugar
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
- 1 tsp pink food coloring
Instructions
For the Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper or foil liners.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, cocoa, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Mixtures: Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until smooth.
- Fill and Bake: Divide batter evenly among cupcake liners, filling each about ¾ full. Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Frosting:
- Beat Butter and Sugar: In a standing mixer with a whisk attachment, blend icing sugar and softened butter on low speed until combined. Increase speed to medium and beat for 3 minutes.
- Add Flavor and Color: Mix in vanilla extract, pink food coloring, and cream. Adjust cream to achieve the desired consistency.
- Frost Cupcakes: Spread or pipe the frosting onto the cooled cupcakes.
Notes
- Decorating Tip: Top cupcakes with heart-shaped sprinkles or edible glitter for a festive touch.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Make Ahead: Prepare the cupcakes a day in advance and frost them just before serving.
