Valentine’s Day is just around the corner, and these Valentine’s Day cupcakes not only look amazing but also taste great. So, if you’re looking for a romantic treat that will impress your loved one with its beauty and flavour, then these recipes are perfect for you. And the best part is, they’re easy to make!
Each recipe yields 12 cupcakes, but you can easily adjust the quantity using our cake calculator.
Red Velvet Cupcakes
Equipment:
- Cupcake Pan
- Baking Cups
- Bowl
- Mixer
- Piping Bag
- Piping Tip Sets
Ingredients:
- 140 g Flour
- 50 g Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 135 g Butter
- 165 g Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 115 g Sour Cream
- 60 g Milk
- 15 g Red Food Colouring
- 425 g White Buttercream
- Valentines Sprinkles
Instructions:
Step 1:
To prepare for baking Valentine’s Day cupcakes, preheat your oven to 350°F and line your cupcake pan with baking cups
Step 2:
Sift together the flour, cocoa powder, baking soda, and salt into a bowl.
Step 3:
Beat the butter and sugar with a mixer for 2 minutes. On low, add eggs one at a time, vanilla extract, and sour cream.
Step 4:
Add the dry ingredients alternately while pouring the milk (flour, baking soda, salt…). To finish, add red food colouring and mix well.
Step 5:
Fill the baking cups two-thirds full and bake for 17-22 minutes or until an inserted knife comes out clean. Allow the Valentine’s Day cupcakes to cool completely.
Step 6:
Using piping bag and piping tip sets, apply buttercream to the cooled Valentine’s Day cupcakes. Decorate them with various lovable sprinkles and frost them before serving.
Chocolate Strawberry Cupcakes
Equipment:
- Cupcake Pan
- Baking Cups
- Bowl
- Mixer
- Plastic Food Foil
- Cooling Rack
- Piping Bag
- Piping Tip Sets
Ingredients:
- 185 g All-purpose Flour
- 80 g Sugar
- 110 g Brown Sugar
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 4 tbsp Butter
- 60 g Chocolate Melts
- 35 g Cocoa Powder
- 120 g Boiling Water
- 120 g Milk
- 80 g Sour Cream
- 2 Eggs
- 1 tsp Vanilla Extract
- 425 g Red Buttercream
- Chocolate Ganache Fillings
- 12 Strawberries
Instructions:
Step 1:
Preheat the oven to 350° and line a cupcake pan with 12 baking cups.
Step 2:
Mix the flour, sugars, baking soda, and salt and keep it aside.
Step 3:
Combine butter, chocolate sprinkles, and cocoa powder in a bowl. Pour boiling water over the mixture and cover it with plastic wrap. Let it sit for two minutes. Then, mix until smooth, and add the milk, sour cream, eggs, and vanilla extract.
Step 4:
Pour 1/4 mix into each baking cup in the cupcake pan. Bake for 15-18 minutes or until a knife comes out clean.
Step 5:
After baking, leave the Valentine’s Day cupcakes in the pan for 5 minutes to cool down. Then, transfer them to a cooling rack and let them cool completely.
Step 6:
The cooled Valentine’s Day cupcakes are decorated with buttercream using piping bags and piping tip sets. The strawberries dipped in ganache and immediately pressed into the cupcake glaze.
Step 7:
Serve within 2 hours or frost them before serving.
Chocolate Sweetheart Cupcakes
Equipment:
- Cupcake Pan
- Baking Cups
- 2 Bowls
- Mixer
- Ladle
- Cooling Rack
Ingredients:
- 45 g Melted Unsalted Butter
- 85 g Vegetable Oil
- 70 g Granulated Sugar
- 90 g Brown Sugar
- 1 tsp Vanilla Extract
- 50 g Melted Chocolate
- 2 Eggs + 2 Yolks (room temperature)
- 105 g All-purpose Flour
- 105 g Sifted Cocoa Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 100 g Full-fat Sour Cream or Buttermilk (room temperature)
- 100 g Warm Water + ½ tsp Espresso Powder
- 425 g Chocolate Buttercream
- Chocolate Shavings
- Valentines Sprinkles
- Chocolate Hearts
Instructions:
Step 1:
Preheat the oven to 350° and line a cupcake pan with 12 baking cups.
Step 2:
Beat together the butter, oil, sugar, vanilla extract, and melted chocolate in a bowl until smooth. While using the mixer on low speed, add the eggs one at a time until just combined.
Step 3:
In a medium bowl, mix the flour, sifted cocoa powder, salt, and baking soda. While using the mixer on low speed, gradually add the dry ingredients along with the sour cream and the hot water/espresso mixture. Mix the ingredients until they are just combined. Let the mixture rest for 5 minutes.
Step 4:
Using a ladle, pour the mixture evenly into each cupcake pan, filling it up to about 2/3 of its capacity. Place the pan in the oven and bake for 17-20 minutes. Be careful not to overbake the cupcakes, as they might become dry and hard. After baking, leave the Valentine’s Day cupcakes in the pan for 5 minutes to cool down. Then, transfer them to a cooling rack and let them cool completely.
Step 5:
Spread buttercream on cooled Valentine’s Day cupcakes and decorate with sprinkles, chocolate shavings, and chocolate hearts centres.
Enjoy your delicious creations and have a lovely Valentine’s Day!