I used a clever sprinkle hack to make adorable Sprinkle Heart Cupcakes, and I’m sharing an Easy Valentine’s Day Cupcakes idea that yields sprinkle-covered hearts that look custom in minutes.

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Sprinkle Heart Cupcakes are my go-to when I want something that looks fancy but really isn’t. I love how the sprinkle heart stops people mid-bite, and the bragging rights that follow.

I add a touch of vanilla extract and a splash of buttermilk so the cake stays soft, and then use an easy decorating hack that makes them party-ready fast. Whether you’re prepping Be My Valentine Cupcakes for school or rethinking Valentines Heart Cupcakes for an adult crowd, you’ll be surprised how personal a handful of sprinkles can make them feel.

They’re imperfect, a little messy, and totally shareable.

Ingredients

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All purpose flour: Mostly carbs, little protein and fiber, gives structure and mild nutty taste.
Unsalted butter: Rich in fat and calories, it’s what makes cupcakes tender and buttery.
Granulated sugar: Pure carbs, adds sweetness and helps with browning and texture.
Eggs: Good protein source, they add moisture and help cakes rise and hold together.
Buttermilk: Adds tangy flavor, tenderizes crumb, contains some calcium and probiotics.
Confectioners sugar: Super fine sugar, makes frosting smooth, way too sweet sometimes.
Sprinkles: Mostly sugar and food dye, add crunch and color, not healthy.
Vanilla extract: Tiny amount mostly flavor not nutrition, lifts aroma and sweetness.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup (180 ml) buttermilk

1 cup (226 g) unsalted butter, softened for frosting

3 to 4 cups (360 to 480 g) confectioners sugar

3 to 4 tablespoons heavy cream or milk

2 teaspoons vanilla extract for frosting

pinch of salt

1 1/2 to 2 cups mixed sprinkles (nonpareils, jimmies, confetti)

gel food coloring in pink or red (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups (190 g) flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt in a bowl.

2. In a mixer cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, add 2 large eggs one at a time, then 2 teaspoons vanilla and scrape the bowl.

3. With mixer on low, add the dry ingredients in three additions alternated with 3/4 cup (180 ml) buttermilk, beginning and ending with the dry ingredients, mix just until combined do not overmix.

4. Divide batter into liners about two thirds full and bake 16 to 18 minutes until tops spring back and a toothpick comes out clean; cool in pan 5 minutes then transfer to a rack to cool completely.

5. For the buttercream beat 1 cup (226 g) softened unsalted butter until creamy, add 3 cups (360 g) confectioners sugar a cup at a time, 3 tablespoons heavy cream or milk, 2 teaspoons vanilla and a pinch of salt; add more sugar or cream to reach a spreadable yet slightly firm consistency (3 to 4 cups sugar and 3 to 4 tablespoons cream total).

6. If you want pink or red frosting, add gel food coloring a tiny bit at a time until you get the shade you like; beat a little longer for extra fluff.

7. Pipe or spread the frosting onto completely cooled cupcakes, smoothing the tops flat or into a slight dome; chill the frosted cupcakes 10 minutes in the fridge so the buttercream firms up a bit.

8. Cut small heart templates from parchment or thin cardstock about 1 to
1.5 inches wide, place a heart on each chilled cupcake, then sprinkle 1 1/2 to 2 cups mixed sprinkles around the heart so the exposed frosting picks them up; press sprinkles lightly with your fingers so they stick.

9. Lift the heart template straight up to reveal a clean heart shape, trim any stray sprinkles and enjoy; store cupcakes at cool room temp for a day or refrigerate up to 3 days (bring to room temp before serving).

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners (12)
3. Large mixing bowl and a medium bowl for dry ingredients
4. Stand mixer with paddle or a hand mixer
5. Measuring cups, measuring spoons and a kitchen scale (grams help)
6. Whisk and a rubber spatula for scraping and folding (dont overmix)
7. Cooling rack and oven mitts
8. Piping bag with a large round or star tip, or a small offset spatula to spread frosting
9. Small heart templates cut from parchment or thin cardstock, plus a shallow bowl or plate for sprinkles

FAQ

Q: How do I get the sprinkles to stay in a perfect heart shape? A: Pipe a small mound of frosting where you want the heart so the sprinkles have something sticky to cling to, then either use a tiny heart-shaped stencil or trace a heart with a toothpick and press sprinkles into the outline. Work fast so the frosting stays tacky, and press gently so the sprinkles don't bounce off.

Q: Can I make these without buttermilk? A: Yes, make a quick buttermilk substitute by stirring 1 tablespoon white vinegar or lemon juice into 3/4 cup milk, let it sit 5 minutes until slightly curdled. You can also thin plain yogurt with a bit of milk to the same volume.

Q: How do I get a smooth frosting that pipes nicely but still holds the sprinkles? A: Start with softened butter not melted, add 3 to 4 cups powdered sugar and 3 tablespoons cream slowly until you reach a thick but pipeable texture. Chill the frosting 10 to 15 minutes if it feels too soft. Use gel food coloring for deeper pinks or reds because it won't thin the frosting.

Q: Why did my cupcakes sink in the middle or turn out dense? A: Most likely you overmixed after adding the flour, used too much or old leavening, or the oven temperature was off. Fold dry ingredients just until combined, measure flour by spooning into the cup and leveling, preheat your oven and avoid opening the door while they bake.

Q: How should I store or freeze these cupcakes? A: Store frosted cupcakes in an airtight container at room temp up to 48 hours. Refrigerate up to 4 days but let them come to room temp before eating. You can freeze baked unfrosted cupcakes up to 3 months, thaw, then frost. Freezing frosted cupcakes is possible but sprinkles might discolor or get soggy.

Q: Can I swap the sprinkles or adapt for allergies? A: Yes swap to allergen-free sprinkles if needed, or use crushed freeze dried fruit for a pretty center. If someone is allergic to eggs or dairy, you'd need recipe adjustments for texture and flavor, it's not a straight swap, but vegan butter, a flax egg and plant milk plus a commercial buttermilk substitute can work with testing.

Sprinkle Heart Cupcakes Recipe Substitutions and Variations

All purpose flour: swap for cake flour to get a lighter crumb. DIY trick – for every 1 cup AP remove 2 tbsp flour and add 2 tbsp cornstarch, sift. For 1 1/2 cups AP remove 3 tbsp and add 3 tbsp cornstarch.
Buttermilk: if you dont have it, make soured milk by adding 3/4 tablespoon lemon juice or white vinegar to 3/4 cup milk, stir and let sit 5 minutes.
Unsalted butter (frosting): you can use salted butter at the same amount, just skip or cut the pinch of salt in the recipe. If you want a tangy swap, replace half the butter with equal weight cream cheese.
Eggs: for egg-free try 1/4 cup applesauce per egg (so 1/2 cup for 2 eggs) or use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let thicken ~5 minutes).

Pro Tips

1. Let the eggs and butter come fully to room temp before you start, they mix way better and give a lighter crumb. If your butter still feels cold pop it in the microwave in 5 to 8 second bursts until just softened dont melt it.

2. When you add the dry stuff alternate with the buttermilk and mix only until there are no streaks, overmixing = dense cupcakes. Scrape the bowl often so everything blends evenly, but stop as soon as it looks combined.

3. Add gel color a drop at a time, it stains fast and a little goes a long way. If your buttercream gets too soft after coloring chill it 10 minutes then rewhip a bit for volume.

4. Chill the frosted cupcakes briefly before applying sprinkles so the frosting firms up and they stick better. For neat hearts press sprinkles gently with the back of a small measuring cup, then lift the template straight up for a clean edge.

Sprinkle Heart Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I used a clever sprinkle hack to make adorable Sprinkle Heart Cupcakes, and I’m sharing an Easy Valentine's Day Cupcakes idea that yields sprinkle-covered hearts that look custom in minutes.

Servings

servings

Calories

408

kcal

Equipment: 1. 12-cup muffin tin
2. Paper cupcake liners (12)
3. Large mixing bowl and a medium bowl for dry ingredients
4. Stand mixer with paddle or a hand mixer
5. Measuring cups, measuring spoons and a kitchen scale (grams help)
6. Whisk and a rubber spatula for scraping and folding (dont overmix)
7. Cooling rack and oven mitts
8. Piping bag with a large round or star tip, or a small offset spatula to spread frosting
9. Small heart templates cut from parchment or thin cardstock, plus a shallow bowl or plate for sprinkles

Ingredients

1 1/2 cups (190 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup (180 ml) buttermilk
1 cup (226 g) unsalted butter, softened for frosting
3 to 4 cups (360 to 480 g) confectioners sugar
3 to 4 tablespoons heavy cream or milk
2 teaspoons vanilla extract for frosting
pinch of salt
1 1/2 to 2 cups mixed sprinkles (nonpareils, jimmies, confetti)
gel food coloring in pink or red (optional)

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups (190 g) flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt in a bowl.
In a mixer cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, add 2 large eggs one at a time, then 2 teaspoons vanilla and scrape the bowl.
With mixer on low, add the dry ingredients in three additions alternated with 3/4 cup (180 ml) buttermilk, beginning and ending with the dry ingredients, mix just until combined do not overmix.
Divide batter into liners about two thirds full and bake 16 to 18 minutes until tops spring back and a toothpick comes out clean; cool in pan 5 minutes then transfer to a rack to cool completely.
For the buttercream beat 1 cup (226 g) softened unsalted butter until creamy, add 3 cups (360 g) confectioners sugar a cup at a time, 3 tablespoons heavy cream or milk, 2 teaspoons vanilla and a pinch of salt; add more sugar or cream to reach a spreadable yet slightly firm consistency (3 to 4 cups sugar and 3 to 4 tablespoons cream total).
If you want pink or red frosting, add gel food coloring a tiny bit at a time until you get the shade you like; beat a little longer for extra fluff.
Pipe or spread the frosting onto completely cooled cupcakes, smoothing the tops flat or into a slight dome; chill the frosted cupcakes 10 minutes in the fridge so the buttercream firms up a bit.
Cut small heart templates from parchment or thin cardstock about 1 to
5 inches wide, place a heart on each chilled cupcake, then sprinkle 1 1/2 to 2 cups mixed sprinkles around the heart so the exposed frosting picks them up; press sprinkles lightly with your fingers so they stick.
Lift the heart template straight up to reveal a clean heart shape, trim any stray sprinkles and enjoy; store cupcakes at cool room temp for a day or refrigerate up to 3 days (bring to room temp before serving).

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.