Valentine Cupcakes: They’re Full of Heart!
Valentine’s Day Recipe with a Surprise
I love this idea because I had all THREE ingredients on hand and it was SIMPLE! My kids helped make them and they turned out just as adorable as the picture-perfect one above. Check out the recipe below and more Valentine’s Day ideas as well!
Here’s the tricky part—you’ll have to keep the cupcakes facing forward so you get the right cross-section of the heart when you cut or bite into the cupcake (to get the full heart effect). That’s where the little dot on the cupcake paper comes in handy. After frosting, put heart candy on them (or some other decoration) that can also face forward so you know which way to cut the cupcake in order to see the heart shape inside (if you cut the heart in the wrong direction you just get a rectangle shape—not very romantic!).
Love this recipe idea? We have several other Valentine’s Day Recipes to put on the menu for the day that and with these many options you’re sure to find a recipe to go along with this one! Check them all out here!
If you are celebrating with family and friends on Valentine’s Day and kids will be exchanging cards we have some fun and frugal ideas for you! These are non-sugar alternatives which is great because you can save all the extra sugar for these delicious treats! See all of the ideas here!
Don’t forget the decorations! Take the time to make a fun craft with the kids this weekend! See all of our Homemade Crafts and DIY projects here!
- 12 Cup Muffin Pan
- Non Stick coating
Recipe idea and photo credit
Valentine Cupcakes: They're Full of Heart!
- 1 White or yellow cake mix
- 16 ounce Tub of frosting
- Red food coloring
- Sprinkles or toppings optional
- Use a non-toxic marker or a pencil to draw a little dot on the outside of 12 cupcake liners, then place them in your cupcake pan. Set aside.
- Mix up your vanilla cake batter according to the recipe’s instructions.
- Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl.
- Add red food coloring until you get your desired pink or red color.
- Pour the batter into a non-stick (or lightly greased) 8x8 baking pan and bake until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean (different recipes will require different baking times—be sure to keep an eye on your cake).
- Allow to cool completely (to speed up the process, stick it in the fridge).
- Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board.
- Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan.
- Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. (Keep all the hearts facing towards the dot you drew on the cupcake paper, so you remember which way the heart is facing after the cupcakes are baked.) Cover with another heaping teaspoon of batter so the heart is completely covered and bake until the cupcakes have turned golden brown and the cake bounces back when you gently press your finger into the top of the cupcake.
- Allow the cupcakes to cool before frosting.