5 Valentine’s Day Cupcakes Recipes To Prepare For Your Partner

Valentine Day cupcake

Valentine’s Day 2017 is almost here. This year, make your partner feel special by baking some Valentine’s Day desserts. We have compiled some delicious Valentine’s Day recipes for you. Why not try these easy-to-bake Valentine’s Day cupcakes recipes? They are guaranteed to put a smile on your loved one’s face.

5 Valentine’s Day Cupcakes Recipes

Pink Velvet “Sweet-Heart” Cupcakes Recipe


  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons pink food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Cream cheese frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar


Set the oven to 350°F and line muffin pans with cupcake papers.

Mix together flour, sugar, baking soda, salt, and cocoa powder and sift in a medium-sized bowl. Set it aside.

In another bowl, whisk eggs with oil, buttermilk, food coloring, vinegar, and vanilla. Use a hand electric mixer. Now, add the dry mixture to the wet mixture and mix well to make a smooth batter.

Fill up each cupcake pan two-thirds of the way. Put it the oven and bake for 20 to 22 minutes. Take them out of the oven and let them cool down completely.

To make the cream cheese frosting, mix cream cheese, butter, and vanilla together in a large mixing bowl. Add the sugar and mix thoroughly until fluffy and light. Cut a quarter of cupcake from the top, and make heart shapes with a heart-shaped cutter. Spoon a layer of frosting on the cupcake and top it with the heart-shaped piece.

Chocolate Heart Cupcakes Recipe


  • 1 box Betty Crocker™ SuperMoist™ cake mix devil’s food
  • Water
  • Vegetable oil and eggs called for on cake mix box


  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Red or pink food color
  • Candy sprinkles, if desired


Preheat the oven to 350°F and line the muffin pans with cupcake papers. Carefully place a marble in each muffin cup between paper baking cup and muffin pan. The marble should be placed in such a way that the baking cup takes the shape of a heart.

Make the batter according to the instructions on the Betty Crocker box. Now, fill each muffin cup two-thirds of the way with the batter. Put it in the oven and bake for 15 minutes. Remove from the oven and let them cool down.

To make the frosting, melt butter in a large bowl and mix in powdered sugar, milk, and vanilla. Combine all the ingredients with a hand electric mixer for four minutes. The consistency should be fluffy and light.

Next, add the food color to create a bubble gum pink color. Frost the cupcakes and sprinkle some candy sprinkles on them.

Gluten-Free Valentine Vanilla Raspberry Cupcakes Recipe


  • 1 ¹⁄3 cups GF AP flour (86 g superfine brown rice flour, 42 g superfine white rice flour, 42 g tapioca flour/starch)
  • 1 ¹⁄5 cups granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 extra-large eggs
  • 1 teaspoon vanilla
  • ½ cup warm water
  • 2 tablespoons seedless raspberry jam

Raspberry buttercream:

  • 8 tablespoons or 1 stick unsalted butter, room temperature
  • 3 tablespoons vegetable shortening
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon seedless raspberry jam


Start by preheating the oven to 350°F and prepare the muffin pan by lining with cupcake papers.

Mix flours and sugar with baking soda and salt in a large bowl.

In another bowl, melt butter and add eggs, vanilla, and warm water. Whisk all the ingredients well. Now combine the two kinds mixtures—dry and wet—and mix thoroughly for a smooth batter.

Pour the batter into the cupcake papers and fill about two-thirds of the way. Add half a spoon of jam into the cake batter and swirl it gently. Put it in the oven and bake for five minutes and then reduce temperature to 325°F and bake for another 10 to 12 minutes. Remove from oven and let them cool down.

To make the raspberry buttercream, mix butter and shortening together. Add powdered sugar, vanilla, and raspberry jam. Add jam according to the desired color. Combine all the items with an electric mixer for five minutes. Frost the cupcakes with a spoon or a pipe. Add candy sprinkles if desired.

Vegan Red Velvet Cupcakes Recipe


  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¹⁄3 cup sunflower oil
  • 1 tablespoon red food coloring
  • 3 ½ teaspoons vanilla extract

Cream cheese frosting:

  • ¼ cup non-hydrogenated margarine
  • ¼ cup vegan cream cheese
  • 2 cups icing sugar
  • 1 teaspoon vanilla extract


Set the oven to 350°F and line the muffin pan with cupcake papers.

In a bowl, mix soy milk and vinegar. Keep it aside for later use.

Prepare the dry mixture by sifting flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Combine them well.

Next, add oil and food coloring to the soy milk, whisk it and slowly fold the wet mixture into the dry one. Mix thoroughly. Now, fill the cupcake liners with the batter about two-thirds of the way and bake for 18 to 20 minutes.

For the vegan cream cheese frosting, beat the margarine and cream cheese together until smooth. Keep mixing as you add the icing sugar and then add vanilla. Chill it before use. Use a spoon or a pipe to decorate the cupcakes.

Pineapple Upside Down Cupcakes Recipe


  • ½ cup butter, melted
  • 1 ½ cups brown sugar
  • 24 maraschino cherries
  • 1 can (20 ounces) crushed pineapple
  • 1 package (18.25 ounces) pineapple cake mix (such as Duncan Hines Pineapple Supreme)
  • 3 eggs
  • 1 ¹⁄3 cups pineapple juice
  • ¹⁄3 cup vegetable oil
  • 1 tablespoon confectioners’ sugar for dusting, or as needed


Preheat the oven to 350°F and grease the muffin cups and line them with cupcake papers. Put one teaspoon melted butter into the bottom of each muffin cup and sprinkle some brown sugar on it.

Gently place a maraschino cherry into the center of the brown sugar in each muffin cup. Top it with one tablespoon of crushed pineapple over the cherry and press it evenly.

Prepare the batter with pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl. Use an electric mixer to whisk it. Next, pour the pineapple batter into the cupcake paper and fill two-thirds of the way. Bake it in the oven for 20 minutes. Remove when done and allow them to cool down.

After the cupcakes have cooled down, place on a plate in the inverted position and remove the cupcake papers. Lightly sprinkle some confectioners’ sugar before serving.



“Pink Velvet “sweet heart” Cupcakes,” Penguin and Cupcakes web site; http://penguinsandcupcakes.tumblr.com/post/41408117387/pink-velvet-sweet-heart-cupcakes, last accessed February 10, 2017

Sandberg, A., “How to Make Heart-Shaped Cupcakes for Valentine’s Day,” Betty Crocker web site; http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-heart-shaped-cupcakes-for-valentines-day, last accessed February 10, 2017

“Valentine Vanilla Raspberry Cupcakes, Gluten Free,” Gluten Free Canteen web site, February 2, 2012; http://www.glutenfreecanteen.com/2012/02/02/valentine-vanilla-raspberry-cupcakes-gluten-free/, last accessed February 10, 2017

Gemma, “Vegan Red Velvet Cupcakes,” Cinnamon Girl web site, January 23, 2013; http://cinnamongirldelights.blogspot.in/2013/01/vegan-red-velvet-cupcakes.html, last accessed February 10, 2017