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Deliciously Cute Cupcake Recipes

Valentine’s day is coming up quickly, (February 14th, for those who might have forgotten) which means getting a gift or doing something special for your loved one. I always find that doing something your significant other is always a better option, because their reaction upon seeing what you’ve done is always really heartwarming!

This year, we decided to do a blog post on different cupcake recipes, because who doesn’t appreciate something sweet on Valentine’s Day?

All recipes are courtesy of our friends at bhg.com!

 

LOVE NOTE CUPCAKES

These cupcakes are perfect for writing a sweet note to your significant other and are easy to make, seeing as they rely mostly on boxed cake but handmade frosting.

 

Ingredients

  • 2-layer-size package German chocolate cake mix
  • 2 ounce bottle (1/4 cup) red food coloring
  • Recipes for frosting (below)

Directions

  1. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Set aside.
  2. Preheat oven to 350 degrees F. Prepare cake mix according to package directions, except use a mixture of the red food coloring and water to equal the amount of water called for in the package directions. Fill muffin cups and bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  3. Spoon White Chocolate Whipped Cream into a pastry bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some whipped cream inside cupcake.
  4. Frost cupcakes with some of the white Mascarpone Frosting, pink Mascarpone Frosting, or Chocolate Buttercream. Place the remaining frostings in separate pastry bags fitted with writing tips or small star tips. Pipe messages or draw hearts onto cupcakes. Cover loosely and chill to store. Makes 24 (2-1/2-inch) cupcakes.

White Chocolate Whipped Cream

Ingredients

  • ounces white baking chocolate, chopped
  • cup whipping cream

Directions

  1. In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.

Chocolate Butter Frosting

Ingredients

  • 3/4 cup softened butter
  • 1/2 cup unsweetened cocoa powder
  • cups powdered sugar
  • 1/2 cup milk
  • teaspoons vanilla
  • cups powdered sugar
  • Milk

Directions

  1. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and vanilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.

Mascarpone Frosting

Ingredients

  • 1/2 cup mascarpone cheese
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • cups powdered sugar
  • 2 – 3 teaspoons milk

Directions

  1. In a large bowl, combine mascarpone cheese and softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

 

RED VELVET CUPCAKES

For those who enjoy a fun take on the classics. The heart shape made of icing sugar really makes these cupcakes stand out.

 

Ingredients

  • eggs
  • 3/4 cup butter
  • cups all-purpose flour
  • teaspoons unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 ounce bottle red food coloring (2 Tbsp.)
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons vinegar
  • Small chocolate heart-shaped cookies (optional)
  • Powdered sugar(optional)

Directions

  1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
  2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
  3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
  4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

STRAWBERRY CUPCAKES

For someone who doesn’t like chocolate, or just prefers fruity flavours. Cute enough for any occasion, not just Valentine’s Day!

 

Ingredients

  • 10 ounce package frozen halved strawberries in syrup or one 16-ounce container sliced strawberries in sugar, thawed
  • package white cake mix (2-layer size)
  • 1/2 8 ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • teaspoon vanilla
  • cups powdered sugar
  • Red food coloring (optional)
  • 24 strawberries

Directions

  1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.)
  2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  3. Bake about 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  4. For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops red food coloring. Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Makes 24 (2-1/2-inch) cupcakes.

 

 

Which cupcake recipe is your go-to? Alternatively, what do you like to do for your special someone on Valentine’s Day? Let us know in the comments below!

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