Valentine’s Day Cupid Cupcakes Recipe

These Valentine’s Day Cupid Cupcakes are a delightful blend of moist, fluffy cake and creamy, dreamy frosting, perfect for celebrating love. With just 35 minutes of prep and 22 minutes of baking, you’ll create a treat that’s as charming as it is delicious. Each bite offers a symphony of textures, from the tender crumb to the velvety swirl of frosting, making them irresistible for any sweet tooth.

Infused with rich, buttery flavors and topped with a hint of sweetness, these cupcakes are a heartfelt way to show you care. Whether for a romantic evening or a festive gathering, they’re sure to win hearts. Plus, the 3-hour total time includes cooling and decorating, leaving you with a stunning dessert that’s worth every minute.

Ingredients for Valentine’s Day Cupid Cupcakes

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/3 cup (100g) Nutella

Nutella & Strawberry Swirl Buttercream

• 1 cup (about 25g) freeze-dried strawberries
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 6 cups (720g) confectioners’ sugar
• 1/3 cup (80ml) heavy cream or milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/3 cup (100g) Nutella
• Optional for garnish: chocolate heart candies or strawberries

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners (this recipe makes 14-15 cupcakes). Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar on high speed until smooth and creamed, about 2 minutes. Scrape down the sides of the bowl as needed.
4. Beat in the egg whites on high speed until combined, about 2 minutes. Add the sour cream and vanilla extract, and mix until incorporated. Scrape down the bowl again.
5. With the mixer on low speed, add the dry ingredients until just combined. Slowly pour in the milk and mix until just incorporated. Do not overmix.
6. Pour/spoon the batter into the liners, filling only 2/3 full to avoid overflow. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11-13 minutes. Let cool completely.
7. Fill the cupcakes: Use a sharp knife to cut a 1-inch deep hole in the center of each cupcake. Remove the “cone” piece, spoon Nutella into the hole, and slice off the pointy end of the cone to place back on top.
8. Make the buttercream: Process freeze-dried strawberries into a powder using a blender or food processor. Set aside.
9. Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds, then on high for 3 minutes.
10. Divide the buttercream in half. Mix 1/3 cup Nutella into one half and the strawberry powder into the other. Adjust consistency with extra sugar or cream if needed.
11. Swirl the frosting: Fill a piping bag with alternating spoonfuls of Nutella and strawberry frosting. Pipe a tall swirl onto each cupcake. Garnish with chocolate hearts or strawberries if desired.
12. Store leftovers in the refrigerator for up to 5 days.

Sweet Swirls: Frosting and Garnish Ideas

Take your Cupid Cupcakes to the next level with creative frosting and garnish ideas! For the swirled frosting, try alternating spoonfuls of Nutella buttercream and strawberry buttercream in your piping bag for a marbled effect. If you’re feeling adventurous, add a sprinkle of edible glitter or crushed freeze-dried strawberries on top for a festive touch. For garnish, chocolate heart candies or fresh strawberry slices are perfect for Valentine’s Day. You can also drizzle melted chocolate over the frosting for an extra indulgent finish.

Time-Saving Tips for Busy Bakers

Short on time? Here’s how to streamline the process: Prepare the cupcake batter the night before and store it in the fridge, then bake fresh in the morning. Use a store-bought frosting and mix in Nutella or freeze-dried strawberry powder for a quick homemade twist. If you’re skipping the filling step, simply spread Nutella on top of the cupcakes before frosting. These shortcuts will save you time without sacrificing flavor!

Storage and Serving Suggestions

These cupcakes stay fresh when stored properly! Keep them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. If you’re planning to serve them at a party, arrange them on a tiered stand for a stunning display. Pair them with a glass of milk, coffee, or even a sparkling rosé for a delightful treat.

Recipe Variations for Every Taste

Customize these cupcakes to suit your preferences! Swap the Nutella filling for peanut butter or raspberry jam for a different flavor profile. If you’re not a fan of strawberry buttercream, try using cocoa powder for a chocolate version. For a lighter option, use whipped cream instead of buttercream. Gluten-free? Substitute the cake flour with a gluten-free blend. The possibilities are endless!

Essential Equipment for Perfect Cupcakes

Having the right tools makes all the difference! Use a stand mixer or handheld mixer for smooth, creamy frosting and batter. A piping bag with a Wilton 1M tip creates those beautiful tall swirls. For filling, a small paring knife or cupcake corer works perfectly. Don’t forget a toothpick to test for doneness and a silicone spatula for scraping the bowl. These tools will help you achieve bakery-quality results at home!

Valentine’s Day Cupid Cupcakes Recipe

Neha

These Valentine’s Day Cupid Cupcakes are a delightful blend of moist, fluffy cake and creamy, dreamy frosting, perfect for celebrating love. With just 35 minutes of prep and 22 minutes of baking, you’ll create a treat that’s as charming as it is delicious.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 22 minutes mins

Total Time 3 minutes mins

Cuisine American

Servings 15 cupcakes

Ingredients

  

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Cupcake Ingredients

• 1 and 3/4 cups cake flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup sour cream or plain yogurt at room temperature
• 1/2 cup whole milk at room temperature
• 1/3 cup Nutella

Nutella & Strawberry Swirl Buttercream

• 1 cup freeze-dried strawberries
• 1 and 1/2 cups unsalted butter softened to room temperature
• 6 cups confectioners’ sugar
• 1/3 cup heavy cream or milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/3 cup Nutella
• optional for garnish: chocolate heart candies or strawberries

Instructions

 

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners—this recipe makes 14-15 cupcakes. Set aside.
• Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix.
• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
• Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon Nutella inside each carved out cupcake. Use as much Nutella that will fit. Slice off the pointy end of the “cone” piece you removed so that it can fit on top of the filling. Place on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
• Make the buttercream: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/3 – 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Divide buttercream in half. Beat 1/3 cup of Nutella into half and the strawberry dust into the other half. If either frosting seems too thin for piping, add an extra Tablespoon of confectioners’ sugar. Add an extra Tablespoon of cream if frosting seems too thick.
• Swirled frosting: Fill a piping bag with a piping tip (I used Wilton 1M piping tip for the pictured cupcakes). Add a spoonful of the Nutella frosting, then a spoonful of the strawberry frosting, then continue alternating spoonfuls of frosting until the piping bag is filled. Pipe frosting onto cupcakes. I piped a basic tall swirl. See #2 in this piping tips post about piping a tall swirl. (I have a video tutorial in that blog post if you need a visual.) Decorate with garnishes, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

Keyword cupcakes, festive baking, love-themed treats, romantic dessert, Valentine’s Day

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