Valentine’s Day Cupcakes Delight (Print Version)
Delight in tender cocoa cupcakes with creamy vanilla frosting, perfect for a special day.
# Ingredients 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 white 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
# Step-by-Step Instructions:
01 -
Set the oven to 350°F and line a standard muffin pan with paper or foil liners.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and a pinch of flaky sea salt. Set aside.
03 -
In a larger mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
04 -
Add the eggs one at a time into the butter-sugar mixture, blending thoroughly after each addition, then mix in the vanilla extract.
05 -
Alternately add the dry ingredient mixture and milk to the wet ingredients, mixing until the batter is smooth and uniform.
06 -
Divide the batter evenly into the cupcake liners, filling each about three-quarters full, then bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
07 -
Allow the cupcakes to cool completely in the pan before applying frosting.
08 -
Using a stand mixer fitted with a whisk attachment, combine icing sugar and softened butter on low speed until combined, then increase to medium speed and beat for three minutes.
09 -
Mix in vanilla extract, pink food coloring, and heavy cream, continuing to beat at medium speed for an additional minute, adjusting cream quantity as needed for spreadable consistency.
10 -
Spread the prepared frosting evenly over cooled cupcakes using a spatula or piping bag.
# Extra Tips & Details:
01 -
Store cupcakes in an airtight container at room temperature for up to two days or refrigerate up to one week. For longer storage, freeze unfrosted cupcakes for up to three months and frost after thawing.