Valentine’s Day Cupcakes with Raspberry Buttercream
These cupcakes aren’t only ridiculously cute but they also absolutely delicious making them absolutely perfect for a Valentine’s Day treat! My husband downed 3 of them in a row just as soon as they were assembled! To ease up the process feel free to use chocolate cake mix instead. You could even use store bought buttercream and add in just 3-4 tbsp of raspberry jam for a similar result. Try mixing things up by using Strawberry jam!
Ingredients for Cupcakes:
2 cups all-purpose flour
1 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
1 tsp Vanilla Extract
1 Cup Milk
Ingredients for Raspberry Buttercream:
1/2 Cup Unsalted Butter
2 Cups Powdered (Icing) Sugar
1/3 Cup raspberry jam
Directions for Cupcakes:
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper baking cups.
Use a mixer at low speed to mix together dry ingredients.
Add oil, eggs, milk and vanilla thenncrease speed and beat for 2 minutes.
Spoon batter into prepared muffin cups, filling three-fourths full.
Bake for 20 minutes or until tops are firm and toothpick comes out clean.
Remove wire racks and cool completely.
Directions for Raspberry Buttercream:
In medium bowl combine ingredients at medium speed with electric mixer until light and fluffy.
How to Assemble the Cupcakes:
Cut off rounded tops of cupcake with a serrated knife.
Cut out a heart shape from each cupcake top with a sharp knife or wilton mini heart cutter.
Use a spoon to dob a generous heaping amount of icing on the middle of the cupcake bottoms.
Replace cupcake tops, pressing gently to fill hearts as much as possible then with a teaspoon carefully fill in the rest of the heart with icing.
Valentine's Day Cupcakes with Raspberry Buttercream
A Chocolate Cupcake with Raspberry Buttercream
Ingredients
Ingredients for Cupcakes
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 eggs
- 1 tsp Vanilla Extract
- 1 Cup Milk
Ingredients for Raspberry Buttercream
- 1/2 Cup Unsalted Butter
- 2 Cups Powdered Sugar, Icing
- 1/3 Cup raspberry jam
Instructions
Directions for Cupcakes
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper baking cups.
- Use a mixer at low speed to mix together dry ingredients.
- Add oil, eggs, milk and vanilla thenncrease speed and beat for 2 minutes.
- Spoon batter into prepared muffin cups, filling three-fourths full.
- Bake for 20 minutes or until tops are firm and toothpick comes out clean.
- Remove wire racks and cool completely.
Directions for Raspberry Buttercream
- In medium bowl combine ingredients at medium speed with electric mixer until light and fluffy.
How to Assemble the Cupcakes
- Cut off rounded tops of cupcake with a serrated knife.
- Cut out a heart shape from each cupcake top with a sharp knife.
- Use a spoon to dob a generous heaping amount of icing on the middle of the cupcake bottoms.
- Replace cupcake tops, pressing gently to fill hearts as much as possible then with a teaspoon carefully fill in the rest of the heart with icing.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Enjoy!
LOVE this idea. Such an easy and creative way to add some fun to cupcakes too! There’s so many endless possibilities for different shapes. Yum!
Those are soo cute!…& sound absolutely delicious.
These are so cute!
Those are SO cute!! You’re so creative and talented!
These sound absolutely delicious for any day
These would be great for a bake sale at the grandkids school
They look super cute! Awesome idea. Thanks for sharing! 🙂
Very cute idea, and I like the idea of stuffing the cupcake with the buttercream instead of spreading it on the top!
These are so good they are also going to be my Mothers day treat