Cue all the pink, cute hearts and love-themed treats! These fluffy vanilla Valentine’s Day cupcakes are just as much fun to make as they are to eat and share. You will love the heart-shaped cupcakes. The secret? A small ball of foil!
For the frosting, use food colouring to make different shades of pink and/or purple. Flex your creative muscles and decorate as desired. Pipe frosting kisses to form a heart, dip the whole thing in sparkly sugar, or use an offset spatula to swoop and swirl the frosting around.
Whether you are trying to impress your date or looking for something to do this Valentine’s Day, these heart-shaped cupcakes are your solution. These Valentine’s Day cupcakes are so fun and easy to make, so invite your girlfriends over and have a cupcake decorating party for Galentine’s Day.
Related: Celebrate This Valentine’s Day With a Fun and Flirty Pink Lady Cocktail
ingredients
directions
Preheat the oven to 350°F. Line 2 cupcake pan with paper liners. Take strips of foil and roll them into 24 marble-sized balls. Pinch the cupcake liners to form a heart shape. Place the balls of foil at the top of the paper liner hearts in the cupcake pans. Set aside.
In a medium bowl, stir together the flour, cornstarch, baking powder, and salt. Set aside.
Using a hand mixer or a stand mixer with a paddle attachment, blend together ¾ cup butter and the granulated sugar until light and fluffy. Add the eggs, one at a time, allowing each egg to mix into the batter before adding the next. Add 2 teaspoons vanilla extract and blend until combined.
Stop the mixer and add half of the flour mixture. Mix until blended. With the mixer on low speed, slowly stream in 1 cup of milk and mix to combine. Add the remaining flour and mix to combine.
Fill the cupcake liners ⅔ to ¾ of the way full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Set the cupcakes on a wire rack to cool before adding the frosting.
To make the frosting, use a hand or stand mixer fitted with a paddle attachment to beat 1 cup of butter until smooth. Add 4 cups of icing sugar, 2 tablespoons of milk, 2 teaspoons of vanilla extract. Mix on low speed until combined, then turn the mixer up to medium-high. Whip the butter until light and creamy. Add the remaining icing sugar and/or milk until the frosting is thick yet spreadable.
Tint the frosting with food colouring, if desired. Use various piping tips or swirl frosting on top of the cooled cupcakes with an offset spatula. Decorate with sprinkles or as desired.
