3 Cute & Easy Valentine’s Day Cupcakes
Three different Valentine’s Day Cupcakes that are easy to make and so cute!
I’ve really been enjoying making cupcakes lately. Specifically, quick and easy cupcakes. I just really love the idea of having seasonal cupcake ideas in my back pocket, because they’re always such a hit at parties and gatherings– but they don’t take a lot of time, effort, or even skill.
You can make all of these cupcakes with store bought frosting and cake mix– or you can make it all from scratch! Your call. I had these cupcakes decorated in about 10 minutes flat with pretty minimal cleanup afterwards.
And they were a total hit with my kids. Can you guess which one was their favorite??
Here’s a hint: ????
I saw something along these lines on Pinterest a while ago, and it just cracked me up (by the way, if this was originally your idea, let me know so I can give due credit!). We just barely saw the emoji movie, so I thought this guy would be a fun addition to my Valentine’s day line up of cupcakes.
Besides the fact that kids everywhere will get a kick out of this cupcake, I also thought it might be kind of cute for a Gal-entine’s day party.
Just right click on the image above to save it to your desktop and print. It fits to an 8×11 print size, and all you have to do it cut out the images and tape them to a toothpick before inserting into the cupcake (which I simply frosted using a large round tip and candy eyes).
The chocolate covered strawberry cupcakes were my personal favorite. SO simple, but also pretty classy, right???
Pipe on the white frosting using any tip you like. Then melt down some store-bought chocolate frosting (you could also use my homemade ganache instead). Dip a strawberry into the frosting and then plop it on top of the frosted cupcake!
You could use actual melted chocolate if you wanted to. It would harden up, just the way it does on a chocolate dipped strawberry. But I felt like that would make the general eating of the cupcake more difficult so I went a different way. However, it’s totally up to you!
I used a Wilton 1M frosting tip to pipe on these sweet roses, and it could not have been any easier. Start with the tip in the center of the cupcake and swirl it moving outwards.
I used Pillsbury Vibrant Vanilla in red, because I was all about seeing how quickly I could whip up a batch of these cupcakes. But you could certainly make your own homemade buttercream instead!
I’m putting my favorite chocolate cupcake and chocolate frosting recipe below. If you’d rather make a vanilla cupcake, click here for my favorite recipe. And click here for my favorite vanilla buttercream.
- 18.25 ounce devil’s food cake mix
- 3 oz pkg instant chocolate pudding mix
- 1 cup sour cream or Greek yogurt (fat free or regular for both works fine)
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup milk
- 1 tsp vanilla
- pinch of sea salt
- 2 cups semi-sweet mini chocolate chips (optional)
- 12 ounce package semisweet (or any mixture of) chocolate chips
- 1/2 cup salted butter
- 8 ounces sour cream or Greek yogurt
- 4 1/2 cups powdered sugar
- 1 tsp vanilla extract.
- Preheat oven to 350ºF.
- Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
- Mix in the chocolate chips with a rubber spatula.
- Divide batter evenly in two (12-count) cupcake tins. Bake for 20 minutes, or until toothpick inserted comes out clean. Let cool completely.
- Place the butter in a large microwave-safe bowl. Microwave for 60 seconds, or until butter is melted completely.
- Add the chocolate chips to the bowl and stir until chocolate chips are very melted. When you feel like the chocolate chips won't melt any more just from being in the warm butter, place the bowl back in the microwave and heat for 30 seconds. Remove and stir until chocolate chips are completely melted and smooth (nuke an additional 30 seconds if necessary).
- Use an electric mixer to mix in the sour cream.
- Add the powdered sugar a cup at a time and the vanilla extract, mixing well in between each addition.