Description
Fluffy vanilla cupcakes topped with piped buttercream roses and candy hearts. A perfect Valentine’s Day treat.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream or Greek yogurt
1/2 cup milk
1 tbsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Buttercream frosting (homemade or store-bought)
Pink food coloring (optional)
Candy hearts or Valentine sugar toppers
Instructions
1. Preheat oven to 350°F and line a cupcake tin.
2. Cream butter and sugar until fluffy and pale.
3. Add eggs one at a time, mixing well.
4. Mix in sour cream and vanilla extract.
5. In a separate bowl, sift flour, baking powder, baking soda, and salt.
6. Add dry ingredients to wet in batches, alternating with milk.
7. Scoop batter into cupcake liners 2/3 full.
8. Bake for 18–20 minutes or until tops spring back.
9. Cool cupcakes completely before frosting.
10. Whip buttercream and tint with pink food coloring.
11. Pipe rose swirls on each cupcake using a piping tip.
12. Top with a candy heart in the center of each rose.
Notes
Store cupcakes in an airtight container in the fridge for up to 4 days.
Use beet powder or freeze-dried strawberries for natural coloring.
Mini cupcakes work great with the same batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American