Valentine’s Day is the perfect occasion to show your love with something sweet, and these Sprinkle Heart Cupcakes are a delightful way to celebrate. Each cupcake is topped with creamy swirls of frosting and adorned with colorful sprinkles and heart-shaped decorations. Not only are they beautiful to look at, but they’re also delicious and easy to make. Whether you’re planning a festive breakfast or a romantic dessert spread, these cupcakes are sure to create memorable moments.
Ingredients
For the cupcakes:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk
Optional: 1/4 cup (30g) freeze-dried raspberries or cocoa powder for flavor variations
For the frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
2-3 tablespoons (30-45ml) heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Decorations:
Colorful sprinkles
Heart-shaped candy or fondant decorations
Instructions
Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Making the cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. If desired, fold in freeze-dried raspberries or cocoa powder for a flavor twist.
Divide the batter evenly 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 cupcakes to cool completely on a wire rack.
Making the frosting:
Beat the butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.
Stir in the vanilla extract and heavy cream. Beat on high speed for 2-3 minutes until fluffy. Adjust the consistency with more cream if needed.
Decorating:
Pipe or spread the frosting onto the cooled cupcakes.
Top with colorful sprinkles and heart-shaped decorations for a festive finish.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Baking Pro Tips
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix just until combined.
Piping Perfect Swirls: Use a star-shaped piping tip for a professional frosting finish.
Flavor Boost: For a chocolate variation, add 2 tablespoons of cocoa powder to the batter.
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
These Sprinkle Heart Cupcakes are a versatile and delicious Valentine’s Day treat that’s as fun to make as they are to eat. Whether you stick to the classic vanilla flavor or experiment with chocolate or raspberry twists, these cupcakes are sure to impress. Pair them with other Valentine’s desserts like chocolate-covered strawberries or heart-shaped brownies for a festive and love-filled spread.