Valentines Cupcakes Recipe

I absolutely love this cupcake recipe because it’s a delightful blend of rich cocoa flavors and a perfectly fluffy texture, making every bite feel like a warm hug. Plus, the customizable frosting with a splash of color and fun sprinkles totally lets my creative side shine when decorating!

Valentine’s Day is a time for sweet celebrations, making my Valentine’s Cupcakes the perfect treat. I adore the combination of rich cocoa powder and a hint of vanilla, which provides a base that is so deeply chocolatey, you won’t believe there is only 1 cup of flour and 1 cup of chocolatey goodness.

These cupcakes are balanced, moist, and tender, thanks in part to 1/2 cup of whole milk. My vanilla frosting pipes beautifully onto the cupcakes.

I tinted it with food coloring to make it red and, as always, it’s just sweet enough. Add some heart-shaped candies, and you’ve got one irresistible Valentine’s Day treat.

Ingredients

Universal flour: Delivers the framework and the sugars for power.

Sugar in granule form: Provides sweetness and hydration to the cupcakes.

Unsweetened cocoa powder: Delivers a deep chocolate taste and packs in the antioxidants.

Milk that is whole: Moisture and creaminess are contributed; protein and calcium are contained.

Cupcake moisture and tenderness owe much to vegetable oil.

Egg: Holds components together, contributes protein and richness.

Butter: Forms a creamy frosting texture; richness, marginally better than margarine.

Confectioners’ sugar: Sweetens frosting, gives it a smooth consistency.

Extract of vanilla: Aromatic and flavorful, like vanilla itself, which adds a certain je ne sais quoi to many things.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 1/2 cup butter, softened (for frosting)
• 1 3/4 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk (for frosting)
• Red or pink food coloring
• Sprinkles or heart-shaped candies for decoration

Instructions

1. Your oven should be preheated to 350°F (175°C), and a cupcake tray should be lined with paper liners.

2. In a large mixing bowl, combine the following: 1 cup all-purpose flour, 1 cup granulated sugar, 6 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk together until well blended.

3. Combine the dry ingredients with 1/2 cup whole milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Mix until everything is combined and the batter is smooth.

4. Stir in 1/2 cup of boiling water carefully until the batter becomes thin and is mixed well.

5. Evenly distribute the batter into the cupcake liners, filling each about two-thirds full.

6. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners (or grease the tin generously). Whisk together 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl and set aside. Cream together 1/2 cup (113 g) unsalted butter, softened at room temperature, and 1 1/4 cups (250 g) granulated sugar in a large bowl.

7. To make the frosting, in a large mixing bowl, mix 1/2 cup softened butter and 1 3/4 cups powdered sugar until light and fluffy.

8. In the butter and sugar mixture, add 1 teaspoon vanilla and 2 tablespoons milk, mixing until combined and continuing to beat until you reach a desired texture for your frosting. (“Desired texture” includes not too thick, not too thin. If you find your frosting too thin, add more powdered sugar. If you find it too thick, add more milk. And don’t be shy about using the sugar and milk; just make sure you’re using them to adjust the frosting to a stage where it retains the shape of whatever you frost. It should hold peaks if you want it to.)

9. Add a small amount of red or pink food coloring to the frosting. This will give the frosting the desired color. You can mix in more or less to achieve your desired effect.

10. When the cupcakes have cooled completely, use a piping bag or spatula to frost them. For a festive touch, add sprinkles or heart-shaped candies to them. Then, enjoy!

Equipment Needed

1. Oven
2. Cupcake tray (12-cup)
3. Paper cupcake liners
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Hand mixer or stand mixer
11. Kettle or small pot (for boiling water)
12. Piping bag or spatula (for frosting application)

FAQ

• Can I use a different type of milk?You can replace whole milk with plant-based milks or lower fat versions, but this may slightly impinge on the richness.
• What can I use instead of vegetable oil?Substituting butter or another mild-flavored oil for the vegetable oil in this recipe will not yield a less healthy result. You can use an equal amount of melted butter, or any other oil that you like.
• How do I store the cupcakes?Keep them in an airtight container at room temperature for up to 3 days, or put them in the refrigerator for up to a week.
• Can these cupcakes be made gluten-free?Certainly! You can substitute gluten-free all-purpose flour for regular flour, but the outcome may not be as expected.
• Is there an alternative to using food coloring?You can easily omit the food coloring for a more natural look. Alternatively, you can use natural food coloring options, like beet juice, to achieve a lovely pink hue.
• Can I make the frosting ahead of time?Indeed, frosting can be made as much as 2 days in advance and stored in the refrigerator. It should be allowed to warm to room temperature before any attempt is made to spread it.
• What if I don’t have cupcake liners?The cupcake pan can be greased with butter or oil and dusted with flour to prevent sticking, or liners can be made from parchment paper.

Substitutions and Variations

1 cup all-purpose flour. Use 1 cup of whole wheat flour to increase fiber content.
6 tablespoons of unsweetened cocoa powder: Replace it with 6 tablespoons of carob powder as a caffeine-free alternative.
1/2 cup whole milk: Substitute with 1/2 cup almond milk for a dairy-free option.
1/4 cup vegetable oil. Food scientist Shirley O. Corriher suggests substituting the oil with a similar amount of applesauce to reduce the fat content.
1 large egg: For a vegan choice, use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana as a replacement.

Pro Tips

1. Room Temperature Ingredients Ensure that the milk, egg, and butter are at room temperature before mixing. This helps in achieving a smooth batter and a fluffy texture in the cupcakes.

2. Sift Dry Ingredients Sift the flour, cocoa powder, baking powder, and baking soda to prevent lumps and to ensure even distribution throughout the batter.

3. Mixing Technique Avoid overmixing the batter after adding the wet ingredients as this can result in dense cupcakes. Mix just until the ingredients are combined and the batter is smooth.

4. Batter Consistency Don’t be alarmed if the batter seems thin after adding boiling water. This is normal and helps create a moist, tender cupcake.

5. Frosting Control If the frosting is too soft, refrigerate it for about 15–20 minutes before using. This will help it firm up slightly, making it easier to pipe or spread on the cupcakes.