15 Valentine's Day Cupcakes

1- Chocolate-Covered Strawberry Cupcakes

Chocolate-Covered Strawberry Cupcakes are the ultimate indulgent treat, bringing together rich chocolate cake, sweet strawberry buttercream, and a decadent chocolate-covered strawberry topping—all perfectly suited for Valentine’s Day. Here’s how to make them:

Ingredients:

1- For the Chocolate Cupcakes:

1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
6 tablespoons (30g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) buttermilk, at room temperature
1/2 cup (120ml) vegetable oil
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) hot water or freshly brewed coffee

2- For the Strawberry Buttercream:

1 cup (230g) unsalted butter, softened to room temperature
4 cups (480g) powdered sugar
1/4 cup (20g) freeze-dried strawberries, finely ground into a powder
2-3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

3- For the Chocolate-Covered Strawberries:

12-15 fresh strawberries, washed and thoroughly dried
1 cup (175g) semi-sweet or dark chocolate, chopped
1 tablespoon coconut oil or shortening (optional, for smoother chocolate)

Instructions:

1- Prepare the Chocolate Cupcakes:

Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined.
Add the hot water or coffee gradually, stirring slowly until smooth. The batter will be thin.
Pour the batter evenly into the cupcake liners. Fill each about two-thirds full.
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes then transfer to wire rack to cool completely.

2- Strawberry Buttercream:

Cream softened butter in a large mixing bowl on medium speed until fluffy and light, about 2 minutes.
Gradually add in powdered sugar, plus ground freeze-dried strawberries. Mix on low until combined.
Add in the heavy cream or milk, vanilla extract, and salt. Increase mixer speed to high, and beat for 3 minutes till very light and fluffy.
If the frosting is too thick, add a little more cream or milk. If it is too thin, add a bit more powdered sugar.

3- Prepare Chocolate-Covered Strawberries:

Line a baking sheet with parchment paper.
Place the chopped chocolate and coconut oil or shortening (if using) in a microwave-safe bowl. Microwave in 30-second increments, stirring after each interval, until the chocolate is melted and smooth.
Dip each strawberry by its stem into the melted chocolate, letting any excess drip off. Place the dipped strawberries onto the prepared baking sheet.
Refrigerate the strawberries for about 15 minutes, or until the chocolate is set.

4- Cupcake Assembly:

When the cupcakes are completely cool, pipe on each cupcake with a large star tip fitted piping bag the strawberry buttercream.
Top each frosted cupcake with a chocolate-covered strawberry.

2- Black Forest Cupcakes

These Black Forest Cupcakes are fun to make and so delicious to eat. Moist chocolate cupcakes made with buttermilk are filled with syrupy cherries, and topped with whipped cream and chocolate shavings.

See The Recipe

3- Strawberry Coconut Cupcakes

Strawberry Coconut Cupcakes are the perfect dessert for special occasions, or any day in between. They’re filled with real strawberry flavor.

See The Recipe

4- Double Chocolate Brownie Cupcakes

A sweet ending to your holiday should definitely include these Double Chocolate Brownie Valentines Day Cupcakes.

They’re sinfully rich and entirely worth it. Each cupcake has a rich chocolate cake that’s topped with a fudge frosting, then finished with a brownie bite and sprinkles.

See The Recipe

5- Pink Champagne Cupcakes

Pink Champagne Cupcakes are an elegant and yummy treat to celebrate Valentine’s Day with. Here’s a recipe to create these festive cupcakes:

Things You Need For Pink Champagne Cupcakes:

1- For the Cupcakes:

1 box white cake mix
1¼ cups pink champagne (rosé)
⅓ cup vegetable oil
3 egg whites
3-5 drops red food coloring (optional)

2- For the Champagne Buttercream Frosting:

½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
¼ cup rosé (pink champagne)
1 teaspoon vanilla extract
2-3 drops red food coloring (optional)

How To Make Pink Champagne Cupcakes:

1- Prepare the Cupcakes:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, combine the white cake mix, pink champagne, vegetable oil, and egg whites. Beat with an electric mixer on medium speed for 2 minutes until well combined.
If desired, add red food coloring to make it pink; mix until color is even.
Divide batter evenly among cupcake liners, filling each about two-thirds full.
Bke for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
Let the cupcakes cool in the pan for 5 minutes, before transferring them to a wire rack to cool completely.

2- To prepare the Champagne Buttercream Frosting:

In a large bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Add the pink champagne and vanilla extract, then turn the mixer to medium and beat until the frosting is light and fluffy.
If desired, add red food coloring to make it pink and mix until color is evenly distributed.

3- Frost the Cupcakes:

Once the cupcakes are completely cool, frost with the champagne buttercream using a piping bag or an offset spatula.
For an extra touch, garnish with edible pearls, sprinkles, or a small piece of strawberry.

6- Strawberry Cupcakes

This is a super easy shortcut recipe starting with a doctored cake mix! We add a boost of strawberry flavor and bake until fluffy!

See The Recipe

7- Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting are a classic and the perfect choice for Valentine’s Day. Here is a simple recipe to make these festive treats.

Things You Need For This Recipe:

1- For the Cupcakes:

1 and 1/3 cups (165g) all-purpose flour
2 tablespoons (10g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
120ml or 1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
Red food coloring- either liquid or gel
120ml or 1/2 cup buttermilk, room temperature

2- For the Cream Cheese Frosting:

225g or 8oz cream cheese, softened to room temperature
60g or 1/4 cup unsalted butter softened to room temperature
240g or 2 cups powdered sugar
1 teaspoon pure vanilla extract

Step-By-Step Guide For This Recipe:

1. Preheat the Oven:

Preheat your oven to 350°F (177°C).
Line a 12-cup muffin pan with cupcake liners.

2. Dry Ingredients:

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Wet Ingredients:

Using an electric mixer, in a big bowl, cream together softened butter and granulated sugar until creamy with the mixture, using medium-high speed. Total beating time should be 2-3 minutes.
Add eggs, one after the other. Then after adding each one of them, beat very well.
Add the vegetable oil, vanilla extract, and vinegar and then mix till well combined.
Add the red food coloring, a little at a time, to get the desired red.

4. Wet and Dry Ingredients:

With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated; do not overmix.

5. Bake the Cupcakes

Place the batter evenly into the 12 cupcake liners, filling each about two-thirds of the way.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

6. Cream Cheese Frosting Preparation

In a medium bowl, using an electric mixer, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract, and beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until well combined and creamy.

7. Frost the Cupcakes:

After the cupcakes have cooled completely, use a piping bag fitted with your favorite tip to frost the cupcakes using the cream cheese frosting.
Add a touch of festivity with red or heart-shaped sprinkles on top.

8- Strawberry Cheesecake Cupcakes

Ultimate Strawberry Cheesecake Cupcakes Recipe! These festive and fluffy strawberry cupcakes are filled with an easy, creamy cheesecake pudding and crowned with a fresh, homemade strawberry cream cheese frosting that is the ultimate treat!

See The Recipe

9- Buttermilk Chocolate

Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting – Moist chocolate cupcakes topped off with a decadent Ghirardelli dark chocolate ganache frosting. Add a Ghirardelli Impressions chocolate for the finishing touch, and you have the perfect Valentine’s Day treat!

See The Recipe

10- Strawberry Mousse-Filled Cupcakes

Strawbery Mousse-Filled Cupcakes are a delicious treat perfect for Valentine’s Day. Here is a recipe to create these indulgent cupcakes:

Ingredients:

1- For the Cupcakes:

1½ cups cake flour
¾ cup all-purpose flour
½ teaspoon baking soda
1¼ teaspoons baking powder
1 teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 egg yolk
1 cup buttermilk
1 teaspoon vanilla extract

2- For the Strawberry Mousse Filling:

1½ pounds fresh strawberries, hulled and chopped
1 tablespoon lemon juice
8 ounces white chocolate, finely chopped
1¼ teaspoons unflavored gelatin
2 cups heavy cream
2 tablespoons confectioners’ sugar

3- For the Frosting:

½ cup (1 stick) unsalted butter, softened
3 cups confectioners’ sugar
½ cup strawberry puree (from the mousse preparation)
1 teaspoon strawberry extract
Milk, as required for thickness

Directions:

1- Prepare the Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk the cake flour, all-purpose flour, baking soda, baking powder and salt together.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs and egg yolk one at a time, beating well after each addition.
Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2- Prepare the Strawberry Mousse Filling:

In a blender or food processor, puree the chopped strawberries with the lemon juice until smooth.
Pass the puree through a fine-mesh sieve to remove seeds. Set aside ½ cup of the puree for use in the frosting.
In a small saucepan, heat the remaining strawberry puree over medium heat until it begins to simmer. Remove from heat.
Sprinkle the unflavored gelatin over the warm puree and stir until it is completely dissolved.
Place the finely chopped white chocolate in a heatproof bowl. Pour the warm strawberry mixture over the white chocolate and let sit for a minute. Stir until smooth and fully combined.
Allow the mixture to cool to room temperature.
In a large bowl whip the heavy cream and 2 tablespoons of confectioners’ sugar to stiff peaks.
Fold gently the cooled strawberry-chocolate mixture into the whipped cream until fully incorporated.
Refrigerate the mousse for a minimum of 1 hour to set.

3- Fill the Cupcakes:

Once the cupcakes have cooled, take a small paring knife or a cupcake corer and scoop out the center of each cupcake, creating a cavity for the filling.
Fill each hole with the chilled strawberry mousse.

4- Prepare the Frosting:

In a large bowl, beat the softened butter until creamy.
Gradually add the confectioners’ sugar, one cup at a time, beating on low speed until combined.
Add the reserved ½ cup strawberry puree and strawberry extract.
Increase the mixer speed to medium and beat until the frosting is light and fluffy.
If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.

5- Frost the Cupcakes:

Using a piping bag fitted with your desired tip or an offset spatula, frost the filled cupcakes.
For an extra touch, garnish with fresh strawberry slices or decorative sprinkles.