Valentine’s Day Cupcakes (Printer-Friendly)
Tender cocoa and vanilla cupcakes topped with creamy pink frosting, perfect for a sweet Valentine’s Day moment.
# 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 granulated sugar
08 -
2 large eggs
09 -
3/4 teaspoon vanilla extract
10 -
1 cup whole 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 -
In a bowl, whisk together flour, baking powder, baking soda, cocoa powder, and a pinch of sea salt. Set aside.
03 -
In a larger bowl, beat softened butter and granulated sugar until light and fluffy to create the cupcake base.
04 -
Add eggs one at a time into the butter-sugar mixture, mixing thoroughly after each, then stir in vanilla extract.
05 -
Alternately add the dry ingredients and milk to the wet mixture, mixing until smooth and uniform.
06 -
Spoon the batter into cupcake liners, filling each 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 before applying frosting.
09 -
In a standing mixer fitted with a whisk attachment, blend icing sugar and softened butter on low speed until combined, then increase to medium speed and beat for three minutes.
10 -
Incorporate vanilla extract, pink food coloring, and heavy cream; continue beating for one more minute, adjusting cream amount to achieve spreadable consistency.
11 -
Spread frosting evenly over cooled cupcakes, then serve or store as desired.
# Helpful Hints:
01 -
Store cooled cupcakes in an airtight container at room temperature for up to two days or refrigerate up to one week. Freeze unfrosted cupcakes for up to three months.