Valentine's Day Cupcakes
These Valentine’s Day Cupcakes offer a perfect blend of light texture and delightful sweetness, ideal for celebrating love and friendship.
Ingredients
Cupcake Base
- 1.5 cups All-purpose flour Sifted for a smoother batter.
- 1 cup Granulated sugar
- 0.5 cups Unsalted butter Softened.
- 2 large Eggs Room temperature.
- 0.5 cups Milk Room temperature.
- 2 teaspoons Baking powder For leavening.
- 0.25 teaspoons Salt To balance sweetness.
- 1 teaspoon Vanilla extract
- Optional Pink food coloring For coloring the batter.
Toppings
- To taste Buttercream frosting Use for decorating.
- To taste Festive Valentine’s Day sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with pretty liners.
- In a mixing bowl, cream together 0.5 cups of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, followed by 0.5 cups of milk and 1 teaspoon of vanilla extract.
- In a separate bowl, combine 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently to maintain fluffiness. Optionally, add pink food coloring.
Baking
- Spoon the batter into the lined cupcake tins, filling each about two-thirds full.
- Bake for 18-20 minutes until golden, and a toothpick comes out clean. Let cool completely.
Decorating
- Frost the cooled cupcakes with buttercream and decorate with festive sprinkles.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them to prolong their freshness. They can also be frozen for up to 3 months.