Nothing says Valentine’s Day like the iconic pink or red heart. These Valentine cupcakes are shaped like hearts and covered in white, pink and red frosting. What could be better? These Valentine cupcakes are easy too. You don’t have to be a master baker to turn out something fun and festive.
I’ve raised four children over the past 20 years. Something I’ve learned from that experience is that you don’t have to go all out to impress them. Something simple is usually best, with just a little bit of window dressing.
In fact, just a little adjustment to a basic recipe and a few pretty sprinkles makes you a superstar mom. I remember seeing my kids’ faces light up whenever I added that simple little something to a treat.
Take these Valentine cupcakes as an example. I mean sure, cupcakes are the bomb anyway, but adding nonpareils, sprinkles and colorful sugar just makes their eyes light up!
A marble placed in the cupcake pan pushes the liner and batter just enough to make the top humps of a heart. Frost them and decorate with simple sprinkles and whoever you give them to will “ooh” and “ahhhh”.
It doesn’t have to be children either.
Adults love these fun Valentine cupcakes just as much as the kids.
I’ve provided you with my favorite white cake recipe below, but this can be done just as easily with a box mix.
Of course there are lots of other fun edible Valentine ideas out there. Here are just a handful that I’ve had saved. There’s also a link to my Pinterest board of Valentine ideas. Enjoy!
Valentine Cupcakes and Other Edible Ideas
Valentine Rose Cupcakes from TidyMom
Sweetheart Shortbread from Diamonds for Dessert
Pink Heart Krispie Treats from Life of a Foodie
Valentine Play Dough Cookie Pops from Amanda’s Cookin’
More Valentine Fun on my Valentine Pinterest board
More Valentine crafts and recipes on Fun Family Crafts
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, softened
- White frosting (store bought or homemade)
- Red and pink paste/gel food coloring
- Sprinkles, non-pareils, colored sugar, etc
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pan with paper cupcake liners.
- Whisk together cake flour, baking powder and salt.
- In a separate bowl, whisk together egg whites and buttermilk.
- Place the sugar in your mixer bowl and add the lemon zest. Rub the zest into the sugar with your fingers until moist and fragrant. Add the butter to the sugar mixture and beat at medium speed for 3 minutes, until very light.
- With mixer on low, add one third of the flour mixture, then add half of the buttermilk mixture. Add half of the remaining dry ingredients, then the rest of the buttermilk mixture, and finally the remaining dry ingredients. Scrape down the bowl then beat on medium-high for 2 minutes to ensure it is thoroughly mixed and well aerated.
- Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Place a round marble in between the cupcake liner and the pan. This will create an indent into the cupcake liner, causing the cake to bake into a heart shape.
- Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling. Be careful, the marbles will be hot!
- Separate the frosting into three bowls. Keep one white and tint the other two using the pink and red gel food coloring.
- Frost the cupcakes, accentuating the heart shapes by spreading the frosting over the lip of the liner for the heart bumps, and down into a point for the bottom of the heart. Decorate with sprinkles, sugar, nonpareils etc.