Valentine’s Day Cupcakes: I’ve been wanting to make this recipe for a while now and finally here it is.
My Valentine’s Day cupcakes are ready, soft, and detailed, to share with my two great loves: my husband and my son.
These little treats resemble muffins in shape, but cupcakes and muffins are not the same thing: later on, I’ll explain the difference.
They are delicious, fragrant, and easy to make. Plus, with frosting cream and heart-shaped sprinkles, they also become very scenic, perfect for a special day.
Let’s prepare them together.
See you soon, Susy.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Minute
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 513.97 (Kcal)
- Carbohydrates 40.24 (g) of which sugars 29.26 (g)
- Proteins 7.12 (g)
- Fat 37.17 (g) of which saturated 8.69 (g)of which unsaturated 5.06 (g)
- Fibers 1.54 (g)
- Sodium 126.42 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Valentine’s Day Cupcakes
- 2.5 oz butter
- 2.5 oz sugar
- 2.5 oz all-purpose flour
- 1.75 oz 60% dark chocolate
- 1 egg (medium size)
- 1 tbsp semi-skimmed milk
- 1.5 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 7 oz cream cheese
- 7 fl oz heavy whipping cream
- 2.6 oz powdered sugar
- to taste sprinkles
Useful Tools
- Electric whisk
- Muffin tray
- Piping bag
- Cupcake liners
Procedure for Valentine’s Day Cupcakes
Cupcakes and muffins: what’s the difference
Even though they look similar, cupcakes and muffins are not the same.
Muffins are more rustic and less sweet, while cupcakes have a softer batter and are almost always filled and decorated with creams, like frosting.
I chop the dark chocolate into pieces and melt it in a double boiler or microwave, then let it cool slightly.
In a bowl, I beat the softened butter with the sugar using an electric whisk until I get a light, creamy, and homogeneous mixture.
I add the egg and continue to whisk until it’s well incorporated, then add the cooled melted chocolate.
I pour in the milk and add the sifted flour, cocoa, and baking powder. I gently mix with a spatula, taking care not to leave lumps.
I prepare a muffin pan with paper liners and fill each liner about 3/4 full.
Bake in a preheated static oven at 356°F (180°C) for about 20 minutes. Once baked, I remove the cupcakes from the oven and let them cool completely before decorating.Meanwhile, I prepare the frosting cream to decorate the cupcakes.
In a bowl, whip the very cold cream with an electric whisk until it reaches a firm consistency. For best results, I recommend placing the bowl in the freezer for at least 30 minutes before starting: the cream will whip faster and more stably.
In another bowl, I mix the cream cheese with the powdered sugar using an electric whisk until I get a smooth, lump-free cream.
I add the whipped cream in two parts, gently folding from bottom to top with a silicone spatula to not deflate the mixture.
I transfer the frosting cream into a piping bag with a star nozzle and decorate the Valentine’s Day cupcakes. I finish with heart-shaped sprinkles or other decorations as desired.
Storage and Tips
The Valentine’s Day cupcakes decorated with frosting cream can be stored in the refrigerator for 2 days, well sealed in an airtight container. Before serving, I recommend taking them out of the fridge 15-20 minutes in advance, so they become soft again and the cream is more pleasant on the palate.
If you prefer, you can prepare the cupcakes in advance and decorate them just before serving. Undecorated cupcakes can be stored at room temperature under a cake dome for 1-2 days.
Use very cold cream and cheese for a stable and compact frosting.
If the cream is too soft, place it in the refrigerator for 20-30 minutes before using.
For a fresher effect, you can scent the frosting with untreated orange or lemon zest.
Gluten-free variant: use a gluten-free cake mix instead of flour, keeping the same doses.
FAQ (Questions and Answers)
Can I prepare the cupcakes in advance?
Yes, you can prepare the cupcakes the day before and store them undecorated under a cake dome at room temperature. On the same day, you can prepare the frosting cream and decorate them just before serving.
Can I freeze the cupcakes?
Unfrosted cupcakes can be frozen once completely cooled. I recommend thawing them at room temperature and decorating them only afterwards, to maintain perfect consistency.
Can I use another type of cheese for the frosting?
You can use a classic spreadable cream cheese, provided it’s very cold and firm. Avoid those that are too soft, otherwise the cream will be unstable.
