Valentine’s Day Cupcakes (Printer-Friendly)
Tender cupcakes blend rich cocoa and vanilla topped with creamy, pink frosting for a sweet Valentine’s touch.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/3 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon baking soda
04 -
3/4 cup unsweetened cocoa powder
05 -
Pinch of flaky sea salt
→ Wet Ingredients
06 -
3 tablespoons unsalted butter, softened
07 -
1 1/2 cups white granulated sugar
08 -
2 large eggs
09 -
3/4 teaspoon vanilla extract
10 -
1 cup milk
→ Frosting
11 -
3 cups icing sugar
12 -
1 cup unsalted butter, softened
13 -
1 teaspoon vanilla extract
14 -
1 to 2 tablespoons heavy cream
15 -
1 teaspoon pink food coloring
# Steps to Follow:
01 -
Preheat the oven to 350°F and line a muffin pan with paper or foil cupcake liners.
02 -
Whisk together flour, baking powder, baking soda, cocoa powder, and a pinch of salt in a bowl; set aside.
03 -
In a large bowl, beat the softened butter and sugar until light and fluffy to form the cupcake base.
04 -
Incorporate eggs one at a time into the butter mixture, fully mixing after each addition, then blend in the vanilla extract.
05 -
Alternately add the dry ingredients and milk to the butter mixture, mixing thoroughly to ensure a smooth batter.
06 -
Spoon batter into each liner, filling approximately three-quarters full.
07 -
Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow cupcakes to cool completely on a wire rack before applying frosting.
09 -
Using a mixer with a whisk attachment, combine icing sugar and softened butter on low speed until incorporated; increase to medium speed and whip for three minutes.
10 -
Mix in vanilla extract, pink food coloring, and heavy cream; beat for an additional minute, adjusting cream quantity to achieve a spreadable consistency.
11 -
Spread or pipe the frosting over cooled cupcakes evenly.
# Extra Suggestions:
01 -
Store cooled cupcakes in an airtight container at room temperature for up to two days or refrigerate up to one week. For longer storage, freeze unfrosted cupcakes for up to three months, thaw before frosting.