Valentines Day Cupcakes

A red velvet cupcake topped with a raspberry frosting and white chocolate drizzle, these Valentines Day Cupcakes are nothing short of dreamy. Whether you are celebrating this coming holiday at the office, school, or home, be sure bring a batch of cupcakes for all to enjoy!

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A cooling rack with 6 Valentines Day Cupcakes with pink frosting and a white chocolate drizzle.

Aren’t valentine parties the cutest? All those adorable little valentines, heart shaped candies, and pretty pink cupcakes. Cupcakes are a must, after all!

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An assortment of Valentines Day Cupcakes with pink frosting and heart sprinkles, served with a couple glasses of milk with straws.

These Valentines Day Cupcakes are just perfect for both kid and grown up Valentine’s Day celebrations. Fluffy and moist red velvet cupcakes are frosted with fresh raspberry buttercream, topped with an easy peasy white chocolate drizzle, and sprinkled with your favorite heart sprinkles. Adorbs!

Start by mixing up your batter. I used 1/2 tablespoon of neon pink food coloring to get a raspberry red color. Isn’t the color just gorgeous?

A muffin pan filled with red velvet batter for the Valentines Day Cupcakes.

Bake up your cakes and allow to cool completely. Then, make the fresh raspberry buttercream. I puree my raspberries using an immersion blender. It’s so quick and easy.

A bowl, immersion blender, and raspberries on a marble background.

The white chocolate drizzle is also a breeze to make. Pop your white chocolate and a dab of coconut oil into the microwave for a minute or two. Stir it up, and that’s it!

One bowl with butter in it and another bowl with the blended raspberries.

Frost the cupcakes, drizzle on the white chocolate, and top with pretty sprinkles in the shapes of hearts.

A close up of the Valentines Day Cupcakes with pink frosting and a white chocolate drizzle.

Don’t those Valentines Day Cupcakes look scrumptious? Party perfect and the sweetest of treats for all the sweeties in your life.

Valentines Day Cupcakes
Prep time
15 mins

Cook time
25 mins

Total time
40 mins


Author: Fork & Beans
Serves: 24 Valentines Day Cupcakes

For the Red Velvet Cupcakes:
  • 1 c. sour milk (made with 1 Tbsp. raw apple cider vinegar and enough whole milk to make 1 c.)
  • 2½ c. cake flour (lightly spooned into measuring cup and leveled off with a knife)
  • 1½ . granulated sugar
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 1 Tbsp. cocoa powder
  • 2 large eggs, room temperature
  • 1½ c. vegetable oil
  • ½ Tbsp. neon pink food coloring
  • 1 tsp. vanilla extract
  • 1 tsp. raw apple cider vinegar
For the Fresh Raspberry Buttercream:
  • ½ c. fresh raspberries
  • 1½ c. unsalted butter (3 sticks), softened
  • 6 c. powdered sugar
  • ¼ tsp. sea salt
  • 1½ tsp. vanilla extract
For the White Chocolate Drizzle:
  • 4 oz. white chocolate baking bar, broken up
  • 1 tsp. coconut oil
  • Valentine’s Day sprinkles

  1. Make your sour milk by adding 1 Tbsp. of raw apple cider vinegar to a measuring cup and adding enough whole milk to make 1 cup. Stir and allow to sit 15 minutes.
  2. Preheat oven to 350 degrees and line two cupcake pans with 24 cupcake liners.
  3. In a medium bowl, add cake flour being mindful to lightly spoon it into the measuring cup and level it off with a knife. (Dipping your measuring cup into the flour bin will press in too much flour and you’ll end up with dense cupcakes.)
  4. Add the sugar, salt, baking soda, and cocoa powder and whisk together.
  5. In a large bowl, lightly beat the eggs. Then add the rest of the wet ingredients and whisk until well combined.
  6. Dump in the dry ingredients and whisk for 2 minutes until batter is smooth.
  7. Scoop using a size 20 cupcake scoop, or a scant ¼ cup, into each cupcake liner.
  8. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.
  9. Make the white chocolate drizzle. Microwave white chocolate and coconut oil for 1 minute and stir. Microwave another 30 seconds and stir again until smooth. Set aside while you make the buttercream. (If the drizzle firms up before you’re ready to use it, pop it in the microwave for 15 seconds and stir)
  10. Puree raspberries for the buttercream. I use an immersion blender.
  11. In a stand mixer, beat butter for 30 seconds. Then, beat in 2 cups powdered sugar.
  12. Beat in raspberry puree, vanilla, and salt.
  13. Beat in 4 more cups powdered sugar 2 cups at a time.
  14. Scrape down the bowl and beat for 3 minutes until light and fluffy.
  15. Pipe frosting onto cupcakes, drizzle with white chocolate, and sprinkle on the sprinkles.

For an allergen friendly cupcake, use this chocolate cupcake recipe as your base and add the coloring as directed in the instructions. Please note that the gluten and egg free chocolate cupcake recipe only makes 12 cupcakes.


Valentines Day Cupcakes allergen friendly options:

  1. If you need a gluten, egg, and dairy free cupcake option, use this chocolate cupcake recipe. Just add the food coloring per instructed in the directions above. 
  2. Sub dairy free butter for the buttercream recipe
  3. Use this dairy free white chocolate guide to find a good option for the drizzle.


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A cooling rack with red velvet cupcakes waiting to be frosted and already frosted cupcakes with a pink buttercream and white chocolate drizzle.


This post has been written by FnB contributor, Nanette. 

Nanette is the homebody mama of the Loverbee clan and blogs over at At Home With the Loverbees. She gets excited about cheese trays, crudité platters, and goes gaga over a good soup recipe. Obsessed with pretty linens and cake stands, Nanette loves creating artsy and crafty projects for her and her kids. Her house might never clean, but her home is always filled with happy adventure. You can follow her on Pinterest, Instagram, and Facebook.






The post Valentines Day Cupcakes appeared first on Fork and Beans.

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