For a lack of a better name and what it’s inspired by, this recipe is named as what it’s intended for: Valentines’ Day Cupcakes! More aptly put, Valentines Cupcakes!

These soft and spongey cupcakes come with a vibrant pink using natural food colouring, with a jazzy pink while looking spruce to make an impressive gift.

Valentines Cupcakes Recipe

The making of these vibrant Valentines Cupcakes start from the base: vanilla cupcakes! In this recipe I am providing, it is relatively low in sugar yet firm and flavourful. However, for a much fluffier finish, do increase the sugar amount by 30 to 50%! Nonetheless, for the sugar-conscious, the amount of fluffiness is still perfect for both frosting and eating.

I would say that these cupcakes are really easy to handle and modify. Take for instance, in this recipe I’ve used substitution using stevia and plant-based milk in my trials, and it works just as well! So feel free to explore some of these modifications according to your liking.

Next in sequence for these Valentines Cupcakes would be frosting! Honestly, I wasn’t in the mood at all for buttercream as they tend to be sweeter. Hence, I used a cream cheese frosting for my base instead. However, I would say that buttercreams tend to be easier to frost and sturdier as compared to cream cheese frosting.

Furthermore, if you plan to bring them out on a long day or at room temperature, alternate frostings such as buttercream might be safer. This is because they have a lower risk of spoiling.

For these Valentines Cupcakes in picture, I did a simple swirl design. Then, I topped it off with hardened chocolate writings as well as heart sprinkles to finish it off! Decorating these would be fun, and you can certainly personalize it further for your special one(s)!

Without further ado, the recipe!

Valentines Cupcakes Recipe
by Javier Tan February-04-2022

These Valentine Cupcakes make a sweet and handmade gift from the heart for your love ones! Colour them pink for a flamboyant finish!



  • 1/2 Cup or 120g of Unsalted Butter, Melted (Or Veg Oil, or Half Butter, Half Veg Oil)
  • 1/2 Cup or 100g of Granulated White Sugar (130 – 150g for a fluffier finish)
  • 3/4 Cup or 180g of Milk, Room Tempearture. Plant based milks work well too!
  • Large Egg, 1, 55g
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 1 and 3/4 Cup or 210g of All-Purpose Flour, Sifted
  • 2 Teaspoons or 10ml of Vanilla Essence
  • Pinch of salt

Chocolate Cream Cheese Frosting:

  • 1/2 + 2 Tbspns Cup or 145g of Cream Cheese, Softened at Room Temp
  • 1 Tablespoons or 14g of Unsalted Butter, Softened at Room Temp
  • 2 Cup or 220g of Powdered Sugar, Sifted
  • Food Colouring (to preference)
  • 1/2 Teaspoon or 2.5ml of Vanilla Essence (Optional)



  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the egg.
  4. Then, whisk in the vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour and baking powder separately (dry ingredidents).
  6. Sift in the flour and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 18 – 22 minutes. The center should be bouncy to a light touch of a spoon.
  8. Next, set aside the cupcakes to cool for approx an hour or two before frosting.
  9. Serve and enjoy!

Cream Cheese Frosting:

  1. Firstly, cream together the cream cheese, vanilla and butter.
  2. Secondly, sift and mix in the icing sugar until it is whipped. If it’s too stiff, add some milk (approx 10ml) to loosen it.
  3. Once satisfied with the consistency, add in your food colouring or powder and continue mixing. Alternatively, add the colouring with the icing sugar and adjust it further at this stage.
  4. Finally, set aside to cool for 10 – 20 minutes before piping it!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 10 – 12 Cupcakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan