10 Valentine’s Day Cupcake Recipes You’ll Love

You’re looking for sweet treats to impress your loved ones on Valentine’s Day. You’ll discover adorable cupcake recipes, from classic red velvet to strawberry shortcake. What catches your eye?

1. Classic Red Velvet Cupcakes

Moist red velvet cupcakes with cream cheese frosting are a classic Valentine’s Day treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
7. Beat just until combined.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely before frosting with cream cheese frosting.

2. Strawberry Shortcake Cupcakes

Indulge in sweet strawberry shortcake cupcakes, perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups hulled and sliced strawberries
• 1 teaspoon vanilla extract
• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
5. Beat in the eggs one at a time, then stir in the sliced strawberries and vanilla extract.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan.
9. Dust the cupcakes with confectioners’ sugar and serve.

3. Chocolate Ganache Filled Cupcakes

Rich, moist cupcakes filled with decadent chocolate ganache.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add dry ingredients to chocolate mixture, whisking until just combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow cupcakes to cool completely in pan.
10. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
11. Stir in heavy cream until smooth and glossy.
12. Fill a piping bag with chocolate ganache and insert tip into the bottom of each cupcake, filling with ganache.

4. Raspberry Rose Petal Cupcakes

Delicate raspberry and rose petal flavors combine in these romantic cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons rose petal extract
• 1 cup fresh raspberries
• 1 cup rose petal jam

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the milk, eggs, and rose petal extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the fresh raspberries.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. Top each cupcake with a dollop of rose petal jam and decorate with fresh raspberries, if desired.

5. Vanilla Bean Buttercream Cupcakes

Delicate vanilla bean buttercream tops moist vanilla cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/2 cup vanilla bean buttercream

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with milk, beginning and ending with flour mixture.
6. Beat just until combined, being careful not to overmix.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely before frosting with vanilla bean buttercream.

6. Espresso Chocolate Chip Cupcakes

Moist espresso-infused cupcakes filled with dark chocolate chips.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and line a !2-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, espresso powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the dark chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan before frosting and decorating.

7. Lemon Lavender Dream Cupcakes

Lemon and lavender blend in a sweet and tangy cupcake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the lemon zest, lemon juice, and lavender buds.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely in the pan before frosting and decorating.

8. S’mores Inspired Cupcakes

S’mores Inspired Cupcakes are a twist on the classic campfire treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• 1 cup graham cracker crumbs

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Fold the melted chocolate into the cupcake batter until well combined.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely in the pan.
11. To assemble, spread a layer of marshmallow creme on top of each cupcake, then sprinkle with graham cracker crumbs.
12. Drizzle with melted chocolate and serve.

9. Cranberry Orange Blossom Cupcakes

Tender cupcakes infused with cranberry and orange blossom flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon orange blossom water
• 1 cup fresh or frozen cranberries
• Orange zest for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and orange blossom water.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool completely in the pan.
9. Garnish with orange zest before serving.

10. Peach Cream Cheese Cupcakes

Indulge in the sweetness of peach and cream cheese in these delicious cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup peach jam
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• Fresh peaches, diced

Instructions

1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely in the pan.
8. Beat the cream cheese and powdered sugar until smooth and creamy.
9. Spread a layer of peach jam on top of each cooled cupcake.
10. Top with the cream cheese frosting and garnish with diced fresh peaches.

Conclusion

You’ll fall in love with these Valentine’s Day cupcake recipes! What’s not to adore about rich flavors and beautiful decorations? From classic red velvet to strawberry shortcake, you’ll impress your loved ones with these sweet treats, perfectly gift-wrapped in creamy frostings and fresh fruit – a match made in heaven, don’t you think?