Photo: Valentine's Cupcakes Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, softened
- 2 cups sugar
- 1 tablespoon vanilla extract
- 5 eggs
- 1 cup whole milk
- Colored sprinkles, for decorating
- Candy hearts, for decorating
- Sweet Vanilla Frosting, recipe follows
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, set aside.
In large bowl, add the butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs and vanilla and mix well. Slowly alternate between adding the milk and the flour mixture, ending with milk.
Line 2 (12 capacity) cupcake pans with Valentine's Day paper liners. Using a standard ice-cream scoop, fill each liner 2/3 full. Bake until a cake tester inserted in the center comes out clean about 18 to 20 minutes Remove the pans from the oven and put on a wire rack to cool completely.
Frost the cupcakes with Sweet Vanilla Frosting. Use an offset spatula or butter knife to spread the frosting on top of the cooled cupcakes. Decorate with sprinkles and candy hearts. Enjoy with your loved ones!
Sweet Vanilla Frosting:
- 2 sticks butter, softened
- 3 cups powdered sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 5 drops red food coloring
In a large bowl add the butter and a few cups of sugar. Beat together until combined. Slowly alternate between adding the remaining sugar with the wet ingredients, being careful not to over beat.
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By bakentake
on March 24, 2012
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After watching this episode with his daughter Jordan, I decided to try this recipe for my family. I must say Jordan is absolutely the cutest little girl ever!! I was a little hesitant to make the frosting pink, but my son and his football team loved them, and a few of them even took some home to give to their moms. Thanks big Daddy for the inspiration!!
By yobemc
Connecticut
on January 30, 2012
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the cupcakes were not done in 20 minutes, so I baked them nother 5 minutes on 350. the flavor is good but I'm not too fond of the texture:airy/spongy.
By AceOfCakes
on August 08, 2011
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Let me start off by saying that this recipe is simply delicious. My brother can't have gluten or dairy, so I substituted butter with shortening, white flour with his special flour, and milk with dairy-free flax milk. The cake itself turned out perfect after baking for eighteen minutes. The texture was a little different, but it may be because of the flour I used. The frosting - DIVINE!!! I again used substitutes, and I also added 1/4 cup of cocoa powder because my brother loves chocolate. I mixed it all up, did a taste test, and there was something missing. So I put in about an 1/8 tsp. of cinnamon and that did the trick.
Great recipe overall!
Read all 9 reviews