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easy Valentine's Day cupcakes
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Valentine's Day Cupcakes

These easy vanilla cupcakes are a deliciously sweet way to spread the love this Valentine's Day. Each moist and tender cupcake is topped with a light, fluffy cloud of vanilla buttercream frosting, then crowned with a dusting of vibrantly colored sprinkles.
Course Dessert
Cuisine American
Keyword cupcakes, Valentine's Day, vanilla buttercream, vanilla cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 cupcakes
Calories 298kcal
Author Alaina Bullock
Cost $15

Ingredients

Vanilla Cupcake Ingredients

  • 1⅓ cup all-purpose flour spooned & leveled
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp salt
  • ½ cup butter unsalted, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream full fat

Vanilla Buttercream Icing Ingredients

  • 1 cup butter unsalted, softened
  • 3 cups confectioner's sugar
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream

Decorating Ingredients

  • sanding sugar pink and red

Instructions

Vanilla Cupcakes Instructions

  • Preheat oven to 350F. Line muffin pan(s) with cupcake liners. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then the vanilla.
  • Add in the sour cream. Mix all ingredients until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix the batter. This will give you fluffy and light cupcakes.
  • Using a cookie scoop or large spoon, fill the cupcake liners a little over half. You should have 14 cupcakes.
  • Bake cupcakes in separate batches at 350°F for about 18-21 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
  • Remove cupcakes from the oven and allow to cool in the pan for a couple of minutes. Then remove from pan and transfer to a wire rack to cool completely.

Vanilla Buttercream Instructions

  • Using the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.
  • Add in the confectioner's sugar and vanilla mixing at low speed until well combined.
  • Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is completely combined and smooth.

Decorating Instructions

  • Pipe the frosting onto the cooled cupcakes. I used a Russian Ball Tip. Instructions on making ruffles in the post.
  • Decorate cupcakes as desired. I alternated sprinkling red and pink sanding sugars over the cupcakes.
  • Place decorated cupcakes into Valentine's Day cupcake wrappers.

Notes

  • This recipe makes 14 cupcakes so you will be using 2 pans.
  • Prepared cupcakes can be stored in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to five days.
  • When adding sanding sugars, I found it easier to pour soome in my hand then sprinkle it in varying patterns with my fingers.

Nutrition

Calories: 298kcal