Valentine’s Day is the perfect occasion to indulge in sweet treats, and what better way to show your love than with homemade cupcakes?
Whether you’re baking for your partner, friends, or family, cupcakes are a delightful way to spread love in a bite-sized package.
With their bright colors, fun flavors, and endless decorating possibilities, Valentine’s Day cupcakes are the ideal way to celebrate the season of love.
From rich red velvet to decadent chocolate ganache, and even heart-shaped strawberry designs, there’s a cupcake recipe for every taste and skill level.
In this blog post, we’ve curated a list of 25+ Valentine’s Day cupcake recipes that will inspire you to bake something special for the ones you love.
Whether you’re looking for classic romantic flavors, gluten-free options, or fun twists on traditional favorites, these recipes will add a sweet touch to your Valentine’s celebration.
So, grab your apron and get ready to make cupcakes that are as sweet as your love!
25+ Irresistible Valentine’s Day Cupcake Recipes for Every Sweet Tooth
Cupcakes are more than just delicious desserts—they’re a symbol of love, care, and creativity.
Whether you’re baking for a special someone or simply sharing the sweetness with friends and family, these 25+ Valentine’s Day cupcake recipes offer a variety of flavors, fillings, and designs to suit any palate.
From elegant red velvet cupcakes to fun heart-shaped treats, the possibilities are endless. So this Valentine’s Day, take the time to create something sweet and memorable.
With these cupcake recipes, you’ll be sure to spread love in the most delicious way possible!
Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet cupcakes are the perfect blend of rich flavor and eye-catching color, making them a great choice for a Valentine’s Day treat. With their soft, tender crumb and a hint of cocoa, topped with a smooth, tangy cream cheese frosting, these cupcakes are both delicious and visually stunning. Their vibrant red color, paired with the classic white frosting, adds a romantic touch to any celebration.
Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 2 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Make the Batter: In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Prepare the Frosting: While the cupcakes cool, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost each one generously with the cream cheese frosting.
- Serve: Garnish with red sprinkles, mini chocolate chips, or a cherry on top for an extra festive touch.
These red velvet cupcakes are the epitome of Valentine’s Day indulgence, with their rich flavor and stunning color. The tangy cream cheese frosting perfectly complements the sweet and slightly cocoa-flavored cake. Whether you’re sharing them with loved ones or treating yourself, these cupcakes are sure to bring smiles and add a touch of romance to your celebration.
Chocolate Strawberry Cupcakes
Chocolate and strawberries are a classic Valentine’s Day pairing, and these chocolate strawberry cupcakes make the perfect sweet treat for your special day. The moist chocolate cake is filled with a luscious strawberry jam center and topped with a creamy strawberry buttercream. These cupcakes combine the best of both flavors and make for an elegant yet simple dessert.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
Ingredients for Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Chocolate Cake Batter: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract, mixing until smooth. Gradually add the boiling water, mixing until the batter is well combined (it will be thin).
- Bake the Cupcakes: Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Strawberry Buttercream: Beat the softened butter with powdered sugar until fluffy. Add strawberry puree, vanilla extract, and a pinch of salt, and beat until smooth and creamy.
- Core and Fill the Cupcakes: Once the cupcakes are cooled, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill each cavity with a teaspoon of strawberry jam or puree.
- Frost the Cupcakes: Pipe the strawberry buttercream onto each cupcake, creating a swirl or using your preferred decoration style.
- Serve: For an extra special touch, garnish with fresh strawberry slices or drizzle with chocolate ganache.
These chocolate strawberry cupcakes are a match made in dessert heaven. The rich chocolate cake, filled with sweet strawberry jam, pairs perfectly with the creamy, fruity buttercream. Whether you’re making them for a romantic dinner or a fun Valentine’s Day party, these cupcakes are sure to delight with their irresistible flavors and beautiful presentation.
Vanilla Cupcakes with Raspberry Buttercream
For those who prefer something fruity and light, these vanilla cupcakes with raspberry buttercream are a wonderful choice. The fluffy, buttery vanilla cupcakes are topped with a tangy and sweet raspberry frosting, giving them a fresh and vibrant flavor. Simple yet elegant, these cupcakes are perfect for expressing your love on Valentine’s Day with their beautiful pink hue and delicious taste.
Ingredients for Vanilla 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 milk
Ingredients for Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup fresh or frozen raspberries, pureed
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat together the butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the dry ingredients, alternating with the milk, until the batter is smooth.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool the cupcakes on a wire rack.
- Prepare the Raspberry Buttercream: Beat the butter with powdered sugar until fluffy. Add the raspberry puree, vanilla extract, and a pinch of salt, and continue to beat until smooth and light.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost each with a generous swirl of raspberry buttercream.
- Serve: Garnish with fresh raspberries or a light dusting of powdered sugar for an extra touch of elegance.
These vanilla cupcakes with raspberry buttercream offer a delicate balance of sweetness and tartness, perfect for Valentine’s Day. The light and airy vanilla cake pairs wonderfully with the creamy, fruity frosting, creating a dessert that is both refreshing and indulgent. These cupcakes are sure to impress with their beautiful appearance and delightful flavors, making them an ideal treat for any romantic occasion.
Heart-Shaped Chocolate Cupcakes with Vanilla Buttercream
These heart-shaped chocolate cupcakes are a fun and festive way to celebrate Valentine’s Day. The rich, moist chocolate cake is cut into heart shapes and topped with a velvety vanilla buttercream. Whether you’re making them for a loved one or hosting a Valentine’s party, these cupcakes are sure to steal the show with their sweet flavor and adorable design.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
Ingredients for Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or milk
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add eggs, milk, vegetable oil, and vanilla extract. Mix until combined. Gradually add the boiling water and mix until the batter is smooth (it will be thin).
- Bake the Cupcakes: Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- Cut into Heart Shapes: Once cooled, carefully cut the cupcakes into heart shapes using a heart-shaped cookie cutter.
- Make the Buttercream: Beat together butter and powdered sugar until smooth. Add vanilla extract and a pinch of salt. Gradually add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost and Serve: Pipe the vanilla buttercream onto each heart-shaped cupcake and serve with decorative sprinkles or edible glitter for a Valentine’s Day touch.
These heart-shaped chocolate cupcakes with vanilla buttercream are the ultimate expression of love. Their rich chocolate flavor paired with the creamy buttercream makes them a treat everyone will enjoy. Whether you’re baking for a special someone or a group of friends, these cupcakes will make your Valentine’s Day even sweeter with their charming presentation and delightful taste.
Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting
For a refreshing and zesty twist on traditional cupcakes, these lemon raspberry cupcakes are a perfect choice. The tangy lemon flavor in the cake is paired with the sweetness of fresh raspberries, and the creamy lemon cream cheese frosting brings it all together. These cupcakes offer a bright, citrusy option for those who prefer a tart dessert for Valentine’s Day.
Ingredients for Lemon 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
- 2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- ½ cup milk
- 1 tsp vanilla extract
Ingredients for Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Lemon Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the lemon zest, lemon juice, vanilla extract, and milk. Gradually add the dry ingredients and mix until combined.
- Add Raspberries: Gently fold in the fresh raspberries to the batter, being careful not to crush them.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the Lemon Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, and a pinch of salt. Beat until creamy and fluffy.
- Frost and Garnish: Frost each cooled cupcake with the lemon cream cheese frosting and garnish with fresh raspberries or lemon slices.
These lemon raspberry cupcakes with lemon cream cheese frosting are a burst of bright, fresh flavors that are perfect for Valentine’s Day. The tangy lemon and sweet raspberries create a lovely balance, while the creamy frosting ties everything together. They’re light, refreshing, and a great way to surprise your loved ones with a dessert that feels special but is easy to make.
Raspberry Chocolate Chip Cupcakes with Ganache Drizzle
If you’re looking for a rich, decadent cupcake with a touch of fruity sweetness, these raspberry chocolate chip cupcakes are a must-try. The moist chocolate cupcake base is studded with mini chocolate chips and filled with a sweet raspberry jam. Finished off with a smooth ganache drizzle, these cupcakes are a delightful treat that will impress anyone on Valentine’s Day.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- ½ cup raspberry jam (or fresh raspberries)
Ingredients for Ganache:
- 4 oz semisweet chocolate, chopped
- ¼ cup heavy cream
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mini chocolate chips.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- Add Raspberry Jam: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a portion of the center from each cupcake. Fill each with a teaspoon of raspberry jam or fresh raspberries.
- Make the Ganache: In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
- Drizzle the Ganache: Drizzle the ganache over each cupcake and allow it to set before serving.
- Serve: Garnish with fresh raspberries or additional chocolate chips, if desired.
These raspberry chocolate chip cupcakes with ganache drizzle are a divine combination of rich chocolate and fresh raspberry flavors, topped off with a silky ganache that makes them even more indulgent. They’re perfect for celebrating Valentine’s Day with a dessert that’s as beautiful as it is delicious. The contrast of sweet, tart, and rich flavors will leave your guests asking for seconds!
Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet cupcakes are a classic Valentine’s Day treat that combines the perfect balance of soft, moist texture with a vibrant red color. These cupcakes are topped with a rich, tangy cream cheese frosting that complements the subtle cocoa flavor of the red velvet cake. They are perfect for any romantic celebration and make a beautiful gift for loved ones.
Ingredients for Red Velvet Cupcakes:
- 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
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp white vinegar
Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, vegetable oil, vanilla extract, food coloring, and vinegar. Add the wet ingredients to the dry ingredients and mix until smooth and well combined.
- Bake the Cupcakes: Fill the cupcake liners with batter, about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
- Frost and Serve: Once the cupcakes are fully cooled, frost them generously with cream cheese frosting. Garnish with red sprinkles or a few decorative hearts if desired.
These red velvet cupcakes with cream cheese frosting are a stunning and delicious way to celebrate Valentine’s Day. The rich, velvety texture and tangy frosting create the perfect harmony of flavors, making them a standout treat for any occasion. Their deep red hue makes them a beautiful addition to any dessert table, while the smooth cream cheese frosting ensures they’re irresistibly tasty.
Strawberry Champagne Cupcakes
For a sophisticated and celebratory touch on Valentine’s Day, these strawberry champagne cupcakes are a perfect choice. The light, fluffy strawberry-flavored cupcakes are infused with champagne, adding a touch of elegance and flair. Topped with a sweet champagne-infused buttercream, these cupcakes are a fun way to enjoy a bubbly twist on dessert.
Ingredients for Strawberry Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pureed fresh strawberries (about 6 strawberries)
- ¼ cup champagne or sparkling wine
Ingredients for Champagne Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp champagne or sparkling wine
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, and vanilla extract, mixing well after each addition. Add the pureed strawberries and champagne, mixing until smooth. Gradually add the dry ingredients, mixing until just combined.
- Bake the Cupcakes: Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Champagne Buttercream: Beat together the softened butter and powdered sugar until smooth. Add the champagne, vanilla extract, and a pinch of salt, beating until fluffy and smooth.
- Frost and Serve: Once the cupcakes have cooled, pipe the champagne buttercream onto each cupcake and garnish with fresh strawberries or edible glitter for extra sparkle.
These strawberry champagne cupcakes are a luxurious and indulgent way to celebrate love and romance. The delicate strawberry flavor combined with the effervescent champagne makes them a unique and festive treat. Whether you’re hosting a party or enjoying a quiet evening with your loved one, these cupcakes will bring a touch of class and sweetness to your celebration.
Chocolate Dipped Strawberry Cupcakes
Chocolate and strawberries are a classic Valentine’s Day pairing, and these chocolate-dipped strawberry cupcakes combine both in the most delicious way. The rich chocolate cupcakes are topped with a smooth strawberry buttercream frosting and then finished off with a chocolate dip for that extra touch of indulgence. These cupcakes offer the perfect combination of fruity sweetness and chocolatey richness.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
Ingredients for Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree (about 6 fresh strawberries)
- 1 tsp vanilla extract
- Pinch of salt
Ingredients for Chocolate Dip:
- 4 oz semisweet chocolate, chopped
- 2 tbsp heavy cream
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Chocolate Cupcakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
- Bake the Cupcakes: Fill the cupcake liners with batter, about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- Make the Strawberry Buttercream: In a large bowl, beat the butter until soft and creamy. Gradually add the powdered sugar, followed by the strawberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Dip in Chocolate: In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth. Dip the top of each cooled cupcake into the melted chocolate and let it set.
- Frost and Serve: Once the chocolate has hardened, pipe the strawberry buttercream onto each cupcake and serve.
These chocolate-dipped strawberry cupcakes are the ultimate Valentine’s Day treat, blending the best of both chocolate and strawberry flavors. With their decadent chocolate dip and sweet strawberry frosting, they are as delightful to look at as they are to taste. These cupcakes will definitely make your celebration even more special, perfect for sharing with someone you love.
Raspberry Rose Cupcakes
Raspberry Rose Cupcakes are an elegant and romantic dessert that infuses the sweet-tart flavor of fresh raspberries with the floral notes of rose water. These cupcakes are topped with a light rose-flavored buttercream and garnished with a raspberry for a refreshing burst of flavor. Perfect for Valentine’s Day, these cupcakes bring a sophisticated and delicate touch to your celebration.
Ingredients for Raspberry 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
- 1/3 cup fresh raspberries, pureed
- ½ cup whole milk
- 2 tbsp raspberry jam (optional)
Ingredients for Rose Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp rose water
- A pinch of salt
- Fresh raspberries, for garnish
Instructions:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and raspberry puree.
- Combine the Wet and Dry Ingredients: Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth and combined.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Rose Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, until smooth and fluffy. Add the heavy cream, rose water, and a pinch of salt. Continue to beat until light and airy.
- Frost and Serve: Once the cupcakes have cooled, pipe the rose-flavored buttercream on top. Garnish with fresh raspberries and serve.
These Raspberry Rose Cupcakes are a beautifully aromatic treat that pairs the tartness of raspberries with the delicate fragrance of rose. They are a perfect Valentine’s Day dessert for those who enjoy sophisticated and subtle flavors. Their elegant presentation, complete with a fresh raspberry on top, makes them an unforgettable addition to any romantic celebration.
Chocolate-Covered Cherry Cupcakes
Chocolate-Covered Cherry Cupcakes combine the classic love affair between chocolate and cherries in a delightful and decadent cupcake form. The moist chocolate cupcakes are filled with a sweet cherry filling, topped with a rich chocolate ganache, and finished with a maraschino cherry on top. These cupcakes are indulgent and perfect for anyone who loves a little bit of extra sweetness on Valentine’s Day.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1/3 cup maraschino cherry juice
Ingredients for Cherry Filling:
- ½ cup maraschino cherries, chopped
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1/3 cup water
Ingredients for Chocolate Ganache:
- 4 oz semisweet chocolate, chopped
- 2 tbsp heavy cream
Instructions:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Mix the wet ingredients into the dry ingredients until smooth. Add the cherry juice and mix until just combined.
- Bake the Cupcakes: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- Prepare the Cherry Filling: In a small saucepan, combine the chopped cherries, sugar, cornstarch, and water. Bring to a simmer and cook until thickened, about 3-5 minutes. Let the cherry filling cool.
- Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir until smooth and glossy.
- Assemble the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake. Fill with the cherry filling and top with a spoonful of chocolate ganache. Garnish with a maraschino cherry on top.
These Chocolate-Covered Cherry Cupcakes are a rich, indulgent dessert that beautifully blends two classic flavors—chocolate and cherries. The cherry filling provides a sweet surprise inside each bite, while the decadent ganache adds a luxurious touch to the chocolate base. Perfect for Valentine’s Day, these cupcakes are both visually stunning and delicious, making them a treat that your loved one will truly appreciate.
White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes are a sweet and tangy dessert with a touch of elegance, making them an ideal choice for Valentine’s Day. The light and fluffy white chocolate cupcakes are filled with a tart raspberry filling and topped with a creamy white chocolate frosting. These cupcakes are perfect for adding a sweet, fruity twist to your Valentine’s celebration.
Ingredients for White Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup white chocolate chips, melted
Ingredients for Raspberry Filling:
- ½ cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
Ingredients for White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup white chocolate chips, melted
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Stir in the vanilla extract and sour cream, then fold in the melted white chocolate. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cupcakes: Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the raspberries break down, about 5-7 minutes. Let the raspberry filling cool.
- Make the White Chocolate Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the melted white chocolate, milk, and vanilla extract, then beat until fluffy and smooth.
- Assemble the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill with the raspberry filling and top with the white chocolate frosting.
These White Chocolate Raspberry Cupcakes are the perfect combination of creamy, fruity, and indulgent flavors. The soft white chocolate cupcake is complemented by a tangy raspberry filling and a smooth white chocolate frosting, making each bite a delightful experience. These cupcakes are a wonderful choice for anyone looking to treat their loved ones to a special, flavorful dessert this Valentine’s Day.
Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are a lighter, fluffier twist on the traditional strawberry shortcake dessert. These cupcakes are soft and moist, topped with a sweetened whipped cream frosting, and a fresh strawberry slice. The sweetness of the strawberries pairs perfectly with the soft cupcake, making them a perfect Valentine’s Day treat that’s light and refreshing, yet indulgent.
Ingredients for 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
- 1 cup fresh strawberries, finely chopped
Ingredients for Whipped Cream Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, until combined. Gently fold in the chopped strawberries.
- Bake the Cupcakes: Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the Cupcakes: Once the cupcakes have cooled, frost them with the whipped cream frosting and garnish with a slice of fresh strawberry on top.
These Strawberry Shortcake Cupcakes are a delightful combination of light, fluffy cupcakes and fresh, sweet strawberries. The whipped cream frosting adds a perfect touch of creaminess, while the chopped strawberries inside the cupcakes provide a burst of freshness in every bite. They are a wonderful choice for Valentine’s Day, offering a refreshing yet indulgent treat that will delight everyone.
Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes with Cream Cheese Frosting are a classic Valentine’s Day treat that combines the deep red color of the cupcakes with the rich, tangy flavor of cream cheese frosting. The cupcakes are soft, slightly cocoa-flavored, and paired with a luscious cream cheese frosting that balances the sweetness with its tangy notes. These cupcakes are not only stunning in appearance but also a crowd-pleasing dessert.
Ingredients for Red Velvet Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
Ingredients for 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:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. In a small bowl, mix the buttermilk, food coloring, and vinegar. Add the dry ingredients and the buttermilk mixture alternately to the butter mixture, mixing until smooth.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, a cup at a time, until the frosting is fluffy and smooth. Stir in the vanilla extract and a pinch of salt.
- Assemble the Cupcakes: Frost the cooled cupcakes with the cream cheese frosting and decorate with sprinkles or a heart-shaped decoration for a festive touch.
Red Velvet Cupcakes with Cream Cheese Frosting are a timeless favorite, especially for Valentine’s Day. The vibrant red color and the tangy cream cheese frosting make them both visually stunning and delicious. The slight cocoa flavor in the cupcakes pairs perfectly with the rich cream cheese frosting, offering a well-balanced sweetness. They’re a perfect treat to share with loved ones this Valentine’s Day.
Salted Caramel Chocolate Cupcakes
Salted Caramel Chocolate Cupcakes are a delicious combination of rich, decadent chocolate cupcakes with a gooey salted caramel center, topped with smooth caramel buttercream. These cupcakes offer a perfect balance of sweet and salty, making them an irresistible dessert for Valentine’s Day. The luxurious salted caramel filling and frosting make each bite a true indulgence.
Ingredients for Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Ingredients for Salted Caramel Filling:
- ½ cup sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp sea salt
Ingredients for Salted Caramel Buttercream:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup salted caramel sauce (store-bought or homemade)
- 1-2 tbsp heavy cream
- A pinch of sea salt for garnish
Instructions:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Chocolate Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until smooth.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the Salted Caramel Filling: In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color. Add the butter and cream, and stir until smooth. Remove from heat and stir in the sea salt. Let the caramel cool slightly.
- Make the Salted Caramel Buttercream: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fluffy. Stir in the salted caramel sauce and heavy cream until the frosting is smooth and spreadable.
- Assemble the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill with the salted caramel filling and top with the salted caramel buttercream. Garnish with a sprinkle of sea salt.
Salted Caramel Chocolate Cupcakes are the perfect dessert for chocolate and caramel lovers. The rich chocolate flavor of the cupcakes is complemented by the sweet and salty salted caramel filling and frosting, making every bite a delicious indulgence. These cupcakes are ideal for Valentine’s Day, offering a unique twist on classic flavors that will surely impress your loved ones.
Note: More recipes are coming soon!
