From the homemade cupcake batter and frosting to the scrumptious Reese’s mini cupcake on top. Your taste buds are in for a sweet delight with this yummy Valentine’s Day Cupcake!
For anyone that loves cupcakes AND candy, you are in for real treat! These yummy Valentine’s Day Cupcakes are loaded with deliciousness. From the homemade cupcake batter and frosting to the scrumptious Reese’s mini cupcake on top. Your taste buds are in for a sweet delight!
Want another fun and delicious cupcake recipe? Be sure and check out our Valentine Love Cupcake!
Valentine’s Day Cupcakes Recipe
Cupcake Ingredients:
2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup milk
1 tbsp. Red gel food color
Cream Cheese Frosting Ingredients:
1 C unsalted sweet cream butter, softened
4 oz cream cheese, softened
4 C powdered sugar
1 tsp pure vanilla extract
4-6 tbsp heavy whipping cream
Pink gel food coloring
1 large piping bag fitted with large star tip
1 medium piping bag fitted with #17 tip
22 mini Reese’s peanut butter cups, foil unwrapped
Pink and white heart sprinkles
Cupcake Directions:
Preheat oven to 350 degrees and line cupcake pam with liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
Using a standing mixer, beat together the butter, shortening, and sugar until light and fluffy.
Mix in the egg, vanilla, red velvet extract and red gel food coloring until combined.
Alternating between the dry ingredients and milk, Gradually mix in the both ingredients into the mixture until combined.
Scoop batter into the cupcake pans, filling 3/4 of the way.
Bake in the oven for 21 minutes.
Allow to cool completely.
Frosting Directions:
Using a standing mixer, beat together the butter, cream cheese, powdered sugar, vanilla extract and heavy whipping cream until smooth and stiff peaks form.
Scoop 1 C of frosting into a bowl and mix in two drops of pink gel food coloring.
Scoop the pink frosting into the medium piping bag.
Scoop the remaining cream cheese frosting into the large piping bag.
Frost the cooled cupcakes and sprinkle some pink and white heart sprinkles.
Unwrap the foil from Reese’s peanut butter cups and frost the peanut butter cups with the pink frosting and sprinkle some pink and white hearts on the frosting.
Carefully place into the top center of the white frosting.
Enjoy!
Print this yummy Valentine’s Day Cupcakes recipe!
Valentine's Day Cupcakes Recipe
From the homemade cupcake batter and frosting to the scrumptious Reese's mini cupcake on top. Your taste buds are in for a sweet delight with this yummy Valentine's Day Cupcake!
Ingredients
- Cupcake Ingredients:
- 2½ cups flour
- 1 tbsp. cocoa powder
- 1½ tsp. baking soda
- ½ tsp. salt
- ½ cup butter, soft, plus 4 tbsp.
- ¼ cup softened shortening
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 TBSP Red Velvet extract
- 1 cup milk
- 1 tbsp. Red gel food color
- Cream Cheese Frosting Ingredients:
- 1 C unsalted sweet cream butter, softened
- 4 oz cream cheese, softened
- 4 C powdered sugar
- 1 tsp pure vanilla extract
- 4-6 tbsp heavy whipping cream
- Pink gel food coloring
- 1 large piping bag fitted with large star tip
- 1 medium piping bag fitted with #17 tip
- 22 mini Reese's peanut butter cups, foil unwrapped
- Pink and white heart sprinkles
Instructions
Cupcake Directions:
Preheat oven to 350 degrees and line cupcake pam with liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
Using a standing mixer, beat together the butter, shortening, and sugar until light and fluffy.
Mix in the egg, vanilla, red velvet extract and red gel food coloring until combined.
Alternating between the dry ingredients and milk, Gradually mix in the both ingredients into the mixture until combined.
Scoop batter into the cupcake pans, filling 3/4 of the way.
Bake in the oven for 21 minutes.
Allow to cool completely.
Frosting Directions:
Using a standing mixer, beat together the butter, cream cheese, powdered sugar, vanilla extract and heavy whipping cream until smooth and stiff peaks form.
Scoop 1 C of frosting into a bowl and mix in two drops of pink gel food coloring.
Scoop the pink frosting into the medium piping bag.
Scoop the remaining cream cheese frosting into the large piping bag.
Frost the cooled cupcakes and sprinkle some pink and white heart sprinkles.
Unwrap the foil from Reese’s peanut butter cups and frost the peanut butter cups with the pink frosting and sprinkle some pink and white hearts on the frosting.
Carefully place into the top center of the white frosting.
Enjoy!
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