25+ Irresistible February Cupcake Recipes for a Sweet Celebration

February is the month of love, and what better way to celebrate than with a batch of delicious cupcakes? Whether you’re planning a special Valentine’s Day treat, hosting a cozy winter gathering, or simply craving something sweet, cupcakes are the perfect dessert for the season.

From rich chocolate flavors to fruity fillings and festive frostings, the possibilities for February-inspired cupcakes are endless.

In this article, we’ve rounded up 25+ February cupcake recipes that are sure to delight your taste buds and brighten your winter days.

Whether you’re a seasoned baker or a beginner, these recipes will inspire you to create something special and sweet for any occasion in February.

25+ Irresistible February Cupcake Recipes for a Sweet Celebration

Cupcakes are a versatile and fun way to celebrate the flavors of February. With a mix of seasonal ingredients like chocolate, strawberries, mint, and red velvet, these cupcakes bring both flavor and festivity to the table.

Whether you’re baking for a Valentine’s Day party, a winter get-together, or just because, these 25+ cupcake recipes will help you make the most of this sweet month.

So, grab your mixing bowls and cupcake tins—it’s time to whip up something special that will put a smile on everyone’s face!

Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes are a classic February treat, often associated with Valentine’s Day due to their rich red color and decadent flavor. These cupcakes are soft, moist, and topped with a smooth, tangy cream cheese frosting that perfectly complements the subtle cocoa taste. Whether you’re baking for a special occasion or simply indulging in a sweet treat, red velvet cupcakes are sure to delight.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup vegetable oil
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, oil, buttermilk, vanilla, and red food coloring.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Add the vinegar and mix gently.
6. Fill each cupcake liner about two-thirds full with batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack.

For the Frosting:

1. Beat the cream cheese and butter together until smooth.
2. Gradually add powdered sugar, beating until creamy and fluffy.
3. Add the vanilla extract and beat until combined.

To Assemble:
Once the cupcakes have cooled, pipe or spread the cream cheese frosting on top. Garnish with sprinkles or a decorative heart for extra flair.

Red velvet cupcakes are perfect for adding a pop of color and flavor to your February celebrations. The moist, fluffy texture paired with the creamy frosting makes them irresistible to anyone who loves a good dessert. These cupcakes are not only an excellent choice for Valentine’s Day but also a delightful treat for any occasion where you want to impress with both taste and presentation. They will surely be a hit at your next gathering!

Chocolate Covered Strawberry Cupcakes

Chocolate and strawberries are a timeless pairing, especially popular in February during Valentine’s Day. These cupcakes are a twist on the beloved combination, with a rich chocolate cupcake base, a gooey strawberry filling, and a decadent chocolate ganache topping. Perfect for those who want to indulge in something both fruity and chocolatey, these cupcakes are a sweet celebration of the month of love.

Ingredients:
For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup vegetable oil
• ½ cup boiling water

For the Strawberry Filling:

• 1 cup fresh strawberries, chopped
• 2 tbsp sugar
• 1 tbsp lemon juice

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate, chopped
• ½ cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vanilla, buttermilk, and oil.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the boiling water to thin the batter.
6. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Allow the cupcakes to cool completely on a wire rack.

For the Strawberry Filling:

1. In a saucepan, combine the strawberries, sugar, and lemon juice.
2. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries soften and the mixture thickens.
3. Let the strawberry filling cool completely.

For the Ganache:

1. Heat the heavy cream in a saucepan until it begins to simmer.
2. Pour the cream over the chopped chocolate and let it sit for 5 minutes.
3. Stir the mixture until smooth and glossy.

To Assemble:

1. Using a small knife, cut a hole in the center of each cupcake.
2. Spoon or pipe the strawberry filling into the center.
3. Drizzle or pipe the chocolate ganache over the top of each cupcake.
4. Let the ganache set for a few minutes before serving.

These chocolate-covered strawberry cupcakes are a luxurious and indulgent treat that captures the essence of Valentine’s Day. The strawberry filling offers a burst of fresh fruitiness, while the rich chocolate ganache elevates the cupcake to a whole new level of deliciousness. Whether you’re baking for a romantic evening or treating yourself to something special, these cupcakes will leave everyone craving more.

Raspberry Champagne Cupcakes

Celebrate February with these delightful raspberry champagne cupcakes, combining the sophistication of champagne with the vibrant flavor of fresh raspberries. These cupcakes are light, airy, and perfect for any special occasion, including Valentine’s Day or a festive celebration. Topped with a champagne buttercream, these cupcakes bring a touch of elegance and fun to any dessert table.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup unsalted butter, softened
• ½ cup champagne or sparkling wine
• 1 tsp vanilla extract
• ½ cup fresh raspberries

For the Champagne Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp champagne
• 1 tsp vanilla extract
• Fresh raspberries for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs and butter together until smooth.
4. Gradually add the champagne and vanilla extract to the butter mixture and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
6. Gently fold in the fresh raspberries.
7. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack.

For the Champagne Buttercream:

1. Beat the butter until creamy and smooth.
2. Gradually add powdered sugar, one cup at a time, until well combined.
3. Add the champagne and vanilla extract, beating until fluffy.
4. If the frosting is too thick, add a little more champagne until you reach the desired consistency.

To Assemble:
Frost each cupcake with the champagne buttercream and garnish with fresh raspberries.

These raspberry champagne cupcakes offer a delicate balance of flavors and elegance, making them the perfect treat for February. The champagne buttercream adds a light, effervescent touch, while the fresh raspberries give a burst of flavor that’s both sweet and slightly tart. Whether you’re hosting a Valentine’s Day gathering or simply want to indulge in a sophisticated dessert, these cupcakes are sure to impress.

White Chocolate Peppermint Cupcakes

Even though February is all about love, it’s also a time to savor the lingering flavors of winter. White chocolate peppermint cupcakes bring together the creamy sweetness of white chocolate with the cool freshness of peppermint. These delightful cupcakes are light, flavorful, and topped with a luscious white chocolate buttercream, making them a refreshing treat for winter-inspired February celebrations.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup white chocolate chips, melted
• ½ tsp peppermint extract

For the White Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup white chocolate chips, melted
• 1 tsp vanilla extract
• Crushed peppermint candies for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, milk, melted white chocolate, and peppermint extract.
6. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
7. Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely.

For the Buttercream:

1. Beat the butter until fluffy.
2. Gradually add powdered sugar and continue to mix.
3. Add the melted white chocolate and vanilla extract, beating until smooth.

To Assemble:
Frost the cupcakes and sprinkle with crushed peppermint candies for a festive touch.

White chocolate peppermint cupcakes are the perfect balance of sweet and refreshing. Their delicate flavor profile makes them ideal for winter-themed February gatherings. Whether you’re reminiscing about the holidays or celebrating love with a twist, these cupcakes will surely bring joy to your taste buds and brighten any dessert spread.

Cinnamon Churro Cupcakes

Celebrate February with a warm, comforting treat inspired by churros! Cinnamon churro cupcakes capture the essence of this beloved dessert with their cinnamon-infused cake and creamy cinnamon buttercream frosting. Topped with a sprinkle of cinnamon sugar, these cupcakes are a perfect combination of sweet and spice, offering cozy vibes for the month’s chilly days.

Ingredients:
For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp heavy cream

For the Cinnamon Sugar Topping:

• 2 tbsp granulated sugar
• ½ tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, beat the butter and sugar until fluffy.
4. Add eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients and milk until smooth.
6. Divide the batter evenly into cupcake liners and bake for 18-20 minutes.
7. Allow cupcakes to cool completely.

For the Buttercream:

1. Beat the butter until creamy.
2. Add powdered sugar and cinnamon, mixing well.
3. Add vanilla extract and heavy cream, beating until fluffy.

To Assemble:
Frost the cupcakes with cinnamon buttercream. In a small bowl, mix cinnamon and sugar for the topping, then sprinkle over the frosted cupcakes.

Cinnamon churro cupcakes bring the warmth and sweetness of a carnival treat to your February celebrations. Their comforting flavors make them a wonderful choice for cozy nights in or festive winter gatherings. Perfectly spiced and irresistibly sweet, these cupcakes are bound to be a hit with anyone who tries them!

Pink Lemonade Cupcakes

Brighten up your February with these cheerful pink lemonade cupcakes. With their tangy, sweet flavor and pretty pink hue, these cupcakes evoke feelings of love and joy. The zesty lemon base, combined with a vibrant lemon buttercream frosting, makes these cupcakes both refreshing and visually stunning—a perfect treat for Valentine’s Day or any February festivity.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Pink food coloring (optional)

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1-2 drops pink food coloring (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, followed by vanilla extract, lemon juice, and lemon zest.
5. Alternate adding the dry ingredients and buttermilk, mixing until just combined.
6. Add a few drops of pink food coloring if desired.
7. Divide the batter into the liners and bake for 18-20 minutes.
8. Cool completely before frosting.

For the Buttercream:

1. Beat the butter until smooth.
2. Gradually add powdered sugar, followed by lemon juice and zest.
3. Mix in pink food coloring for a pastel effect.

To Assemble:
Pipe or spread the buttercream onto the cupcakes and garnish with a slice of candied lemon or edible glitter.

Pink lemonade cupcakes are the perfect way to add a pop of color and zesty flavor to February. Their vibrant appearance and tangy-sweet taste make them an ideal dessert for brightening up the winter blues. Serve these cupcakes at your next party or enjoy them as a cheerful pick-me-up on any February day!

Red Velvet Raspberry Cheesecake Cupcakes

February is the season of romance, and nothing says “love” like red velvet. These decadent red velvet raspberry cheesecake cupcakes combine the rich flavors of velvety cocoa cake with a tangy cheesecake center. Topped with a swirl of cream cheese frosting and fresh raspberries, these cupcakes are an indulgent treat perfect for Valentine’s Day or any sweet February celebration.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in vanilla extract.
4. Combine buttermilk, vinegar, and red food coloring in a small bowl. Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients.
5. For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth.
6. Fill cupcake liners halfway with red velvet batter, add a dollop of cheesecake filling, then cover with more batter.
7. Bake for 18-20 minutes. Let cool completely.

For the Frosting:

1. Beat cream cheese and butter until fluffy.
2. Gradually add powdered sugar and vanilla, mixing until smooth.
3. Frost cupcakes and top with fresh raspberries.

These red velvet raspberry cheesecake cupcakes are a stunning centerpiece for February celebrations. With their creamy filling and vibrant red hue, they’re an indulgent and romantic treat. Perfect for sharing with loved ones or enjoying solo with a cup of tea, these cupcakes are a February must-try!

Chocolate-Covered Strawberry Cupcakes

Inspired by the classic Valentine’s treat, these chocolate-covered strawberry cupcakes are the ultimate expression of love in cupcake form. Moist chocolate cupcakes are topped with strawberry buttercream frosting and crowned with a chocolate-dipped strawberry. Perfect for romantic dinners, parties, or gifting, these cupcakes are as delicious as they are beautiful.

Ingredients:
For the Cupcakes:

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup freeze-dried strawberries, finely crushed
• 1 tsp vanilla extract
• 2 tbsp heavy cream

For the Garnish:

• Fresh strawberries
• ½ cup dark chocolate, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add dry ingredients alternately with milk, mixing until smooth.
5. Divide batter into liners and bake for 18-22 minutes. Cool completely.

For the Frosting:

1. Beat butter until fluffy. Gradually add powdered sugar and crushed strawberries.
2. Add vanilla and heavy cream, mixing until smooth.

To Garnish:

1. Dip fresh strawberries into melted chocolate and let set on parchment paper.
2. Frost the cupcakes and top each with a chocolate-covered strawberry.

Chocolate-covered strawberry cupcakes are the perfect indulgence for February. Combining rich chocolate, sweet strawberries, and creamy frosting, they’re as romantic as a dessert can get. Whether for Valentine’s Day or any winter celebration, these cupcakes are guaranteed to make hearts flutter.

Cherry Almond Amaretto Cupcakes

February is synonymous with love and indulgence, and these cherry almond amaretto cupcakes are a sophisticated way to celebrate. Moist almond-flavored cupcakes are filled with a luscious cherry compote and topped with amaretto-infused buttercream. They offer a delightful balance of sweetness and nutty richness, making them a luxurious dessert for any February occasion.

Ingredients:
For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ cup whole milk

For the Cherry Compote:

• 1 cup fresh or frozen cherries, pitted
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the Amaretto Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp amaretto liqueur
• 1 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then mix in almond extract.
4. Alternate adding dry ingredients and milk to the wet ingredients until smooth.
5. Fill liners two-thirds full and bake for 18-20 minutes. Cool completely.

For the Cherry Compote:

1. Combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until thickened. Cool completely.

For the Buttercream:

1. Beat butter until creamy. Gradually add powdered sugar.
2. Mix in amaretto and almond extract until smooth.

To Assemble:

1. Core each cupcake and fill with cherry compote.
2. Frost with amaretto buttercream and garnish with a cherry on top.

Cherry almond amaretto cupcakes are a sophisticated February dessert, offering a harmonious blend of nutty, fruity, and sweet flavors. Whether for a romantic evening or a luxurious treat for yourself, these cupcakes promise to elevate any February occasion with elegance and deliciousness.

Raspberry Lemonade Cupcakes

The sweet and tart combination of raspberry and lemonade is a refreshing take on February’s typical rich and chocolate-heavy desserts. These raspberry lemonade cupcakes feature a light and fluffy lemon-infused cake with a burst of raspberry flavor, topped with a tangy lemonade frosting. It’s the perfect treat to bring a burst of sunshine to a chilly February day.

Ingredients:
For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ cup fresh raspberries

For the Lemonade Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 2 tbsp lemon zest
• 1 tbsp milk
• ¼ cup freeze-dried raspberries, finely crushed

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, vanilla, milk, and lemon juice.
4. Gradually add dry ingredients and mix until just combined.
5. Gently fold in fresh raspberries.
6. Divide batter into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

For the Frosting:

1. Beat butter until creamy, then gradually add powdered sugar.
2. Mix in lemon juice, zest, and milk until smooth.
3. Stir in freeze-dried raspberries for added flavor and color.

These raspberry lemonade cupcakes offer a delightful twist on classic flavors, with a fresh and tangy kick that’s perfect for celebrating the end of winter. The lemon and raspberry combination is both refreshing and indulgent, making these cupcakes a perfect February treat to share with friends and family, or enjoy on your own with a warm beverage.

Spiced Carrot Cupcakes with Cream Cheese Frosting

Carrot cake is a beloved classic, and these spiced carrot cupcakes with cream cheese frosting are no exception. The warm spices, including cinnamon, nutmeg, and ginger, pair beautifully with the earthy sweetness of carrots, creating a moist, flavorful cake. The rich cream cheese frosting adds the perfect tangy balance, making these cupcakes a comforting dessert for any February gathering.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• 1 cup walnuts or pecans, chopped (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Beat butter and brown sugar until creamy. Add eggs one at a time, then mix in vanilla.
4. Gradually add the dry ingredients, mixing until just combined. Stir in grated carrots and nuts if using.
5. Divide batter evenly into cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, vanilla, and salt, mixing until smooth and creamy.

These spiced carrot cupcakes are the perfect balance of warm, comforting flavors and light, fluffy texture. The cream cheese frosting adds a rich, tangy finish that pairs beautifully with the moist cake. Ideal for winter or early spring celebrations, these cupcakes are sure to be a hit at any February event, from casual gatherings to more formal occasions.

Strawberry Shortcake Cupcakes

Strawberry shortcake is a beloved dessert, and these strawberry shortcake cupcakes capture all the flavors of the classic treat in a handheld form. The soft vanilla cupcakes are topped with fresh strawberries and a dollop of whipped cream, offering a perfect balance of sweetness and lightness. These cupcakes are ideal for a light and refreshing dessert to enjoy on a chilly February day.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Strawberry Topping:

• 1 ½ cups fresh strawberries, chopped
• 2 tbsp granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add dry ingredients, alternating with milk, mixing until smooth.
5. Divide batter into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.

For the Strawberry Topping:

1. Combine chopped strawberries and sugar in a bowl. Let sit for 10-15 minutes until they release their juices.

For the Whipped Cream:

1. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

To Assemble:

1. Top each cooled cupcake with a spoonful of sugared strawberries and a dollop of whipped cream.

Strawberry shortcake cupcakes offer a lighter, more refreshing alternative to heavier desserts, while still providing all the indulgent flavors you love. With their soft texture, fresh fruit topping, and fluffy whipped cream, they are a perfect dessert to enjoy with family and friends during February. Whether for a special occasion or a casual treat, these cupcakes will brighten up any gathering.

Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes are a classic choice for February, especially with their deep red hue that makes them perfect for Valentine’s Day celebrations. These moist and tender cupcakes, with their subtle cocoa flavor, are complemented by a rich and tangy cream cheese frosting. The combination of flavors and the striking color makes these cupcakes an elegant and festive treat for any occasion in February.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tbsp cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 oz red food coloring
• 1 cup buttermilk
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Beat butter and sugar together until creamy. Add eggs one at a time, then mix in vanilla and food coloring.
4. Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth. Stir in vinegar.
5. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and vanilla, mixing until light and fluffy.

Red velvet cupcakes with cream cheese frosting are always a crowd-pleaser. Their vibrant color and tender texture make them a perfect dessert for February events, especially for Valentine’s Day or any special gathering. The tangy cream cheese frosting adds the ideal finishing touch, balancing the sweetness of the cake with its rich, creamy flavor. These cupcakes are a visually stunning and delicious choice for any celebration.

Chocolate Strawberry Cupcakes

February is the month of love, and nothing says romance quite like the pairing of chocolate and strawberries. These chocolate strawberry cupcakes are a decadent treat that brings together a rich chocolate cupcake base with a fresh strawberry filling, topped with smooth strawberry buttercream. Perfect for any special occasion or as a sweet gesture for loved ones, these cupcakes are a showstopper.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• ½ cup boiling water

For the Strawberry Filling:

• 1 cup fresh strawberries, chopped
• 2 tbsp sugar
• 1 tbsp cornstarch

For the Strawberry Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh strawberry puree
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients alternately with milk, mixing until smooth. Stir in boiling water until the batter is thin.
5. Divide the batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

For the Strawberry Filling:

1. In a saucepan, cook chopped strawberries, sugar, and cornstarch over medium heat until the strawberries release their juices and the mixture thickens. Let cool.

For the Strawberry Buttercream Frosting:

1. Beat butter until creamy. Gradually add powdered sugar and mix in strawberry puree and vanilla extract. Continue to beat until smooth and fluffy.

These chocolate strawberry cupcakes are a luxurious and indulgent treat, offering the perfect balance of rich chocolate and fruity strawberry flavors. The strawberry filling adds a surprise burst of fresh fruitiness, while the buttercream frosting is smooth and velvety. Whether for a romantic celebration or a sweet indulgence on a chilly February day, these cupcakes are guaranteed to impress anyone who tries them.

Chocolate Mint Cupcakes

Chocolate and mint are a classic flavor combination, especially around the colder months when their refreshing and rich flavors are most satisfying. These chocolate mint cupcakes are made with a soft, moist chocolate cupcake base, topped with a mint-flavored frosting and finished off with a sprinkle of chocolate chips or shaved chocolate. They offer a delightful mix of sweet, rich, and minty flavors that are perfect for a February treat.

Ingredients:
For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• 1 cup milk

For the Mint Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• Green food coloring (optional)
• ¼ cup mini chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. Beat butter and sugar together until fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add dry ingredients alternately with milk, mixing until smooth.
5. Divide batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

For the Mint Frosting:

1. Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
2. Mix in heavy cream, peppermint extract, and food coloring if desired. Continue to beat until fluffy.
3. Pipe the frosting onto cooled cupcakes and top with mini chocolate chips, if using.

These chocolate mint cupcakes are a perfect treat for February, offering a cool minty freshness combined with rich, decadent chocolate. The fluffy mint frosting adds a refreshing contrast to the moist chocolate cake, while the optional chocolate chips add texture and extra indulgence. Whether for a Valentine’s Day celebration or a cozy winter afternoon, these cupcakes are sure to delight anyone who loves the classic pairing of chocolate and mint.

Note: More recipes are coming soon!