10 Valentine’s Day Cupcakes to Bake for Your Sweetheart This February

Valentine’s Day is the perfect time to show your loved ones you care with homemade treats.

Cupcakes make an ideal dessert because they’re easy to share and you can decorate them in festive ways.

These 10 Valentine’s Day cupcake recipes offer a variety of flavors and decorations to match any taste, from classic red velvet to creative themed designs. You’ll find options with chocolate, strawberry, and raspberry flavors.

Some recipes include elegant touches like fondant decorations and edible sprinkles. Others focus on simple but delicious flavor combinations like peanut butter and chocolate or vanilla with fresh berries.

Classic Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes are a top choice for Valentine’s Day treats.

The bright red color and smooth texture make them stand out at any celebration.

These cupcakes have a light cocoa flavor that sets them apart from regular chocolate cupcakes.

The cream cheese frosting adds a tangy taste that balances the sweetness perfectly.

Ingredients

For the cupcakes:

• 1¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ¾ cup vegetable oil
• ½ cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Start by heating your oven to 350°F.

Line a cupcake pan with paper liners.

Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.

Stir these dry ingredients together until they are well combined.

Whisk the egg, oil, buttermilk, food coloring, vinegar, and vanilla extract in a separate bowl.

Make sure the wet ingredients blend smoothly.

Pour the wet mixture into the dry ingredients.

Stir everything together until you see no flour streaks, but don’t overmix the batter.

Fill each cupcake liner about two-thirds full with batter.

This gives the cupcakes room to rise without spilling over.

Bake for 18 to 20 minutes.

The cupcakes are done when a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes.

Then move them to a wire rack to cool completely before frosting.

Beat the softened cream cheese and butter together until the mixture is smooth and fluffy.

This takes about 2 to 3 minutes with an electric mixer.

Add the powdered sugar one cup at a time.

Mix well after each addition to avoid lumps in your frosting.

Stir in the vanilla extract and beat the frosting for another minute.

The frosting should be creamy and easy to spread.

Spread or pipe the cream cheese frosting onto each cooled cupcake.

You can use a knife for simple frosting or a piping bag for a fancier look.

Chocolate Ganache Heart-Topped Cupcakes

These cupcakes combine rich chocolate cake with smooth ganache and festive heart decorations.

They look impressive but are simple enough for home bakers to make.

The chocolate base stays moist thanks to ingredients like sour cream or oil.

The ganache topping adds a glossy finish that makes these cupcakes feel special.

You can decorate these with chocolate hearts on top or cut a heart-shaped cavity in the center and fill it with ganache.

Both methods work well for Valentine’s Day.

Ingredients

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons butter

For Decoration:

• Heart-shaped chocolate candies or homemade chocolate hearts
• Sprinkles (optional)

Instructions

Preheat your oven to 350°F.

Line two 12-cup muffin pans with cupcake liners.

Mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.

Whisk these dry ingredients together until well combined.

Add the eggs, buttermilk, coffee, oil, and vanilla extract to the dry ingredients.

Beat with an electric mixer on medium speed for about 2 minutes.

The batter will be thin, which is normal.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven and let them cool in the pans for 5 minutes.

Transfer them to a wire rack to cool completely before adding the ganache.

While the cupcakes cool, make the ganache.

Place the chopped chocolate in a heat-safe bowl.

Heat the cream in a small saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring.

Add the butter to the bowl.

Stir the mixture gently until the chocolate melts completely and the ganache becomes smooth and glossy.

Let the ganache cool for about 15 minutes until it thickens slightly.

You want it thick enough to coat the cupcakes without running off completely.

Dip the top of each cooled cupcake into the ganache, or spoon the ganache over the tops.

Let the excess drip off.

Place a chocolate heart on top of each cupcake while the ganache is still wet.

Add sprinkles now if you want them to stick to the ganache.

Let the cupcakes sit at room temperature for about 30 minutes to allow the ganache to set.

You can also refrigerate them for faster setting, but bring them back to room temperature before serving for the best taste and texture.

Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes bring together the classic flavors of vanilla cake, fresh strawberries, and whipped cream in a handheld dessert.

These cupcakes work well for Valentine’s Day because of their light pink color and sweet taste.

The base is a simple vanilla cupcake that you fill with strawberry compote or fresh chopped strawberries.

The fruit filling adds moisture and a bright berry flavor to each bite.

You can top these cupcakes with whipped cream frosting or buttercream, depending on your preference.

Whipped cream gives a lighter, more traditional strawberry shortcake feel.

Buttercream holds up better if you need to make the cupcakes ahead of time.

List of Ingredients

For the cupcakes, you need all-purpose flour, sugar, baking powder, salt, butter, eggs, vanilla extract, and milk.

The strawberry filling requires fresh strawberries, sugar, and a bit of lemon juice.

For the whipped cream topping, you need heavy cream, powdered sugar, and vanilla extract.

Some recipes use cream cheese frosting instead of plain whipped cream for added stability and flavor.

You can also add strawberry puree to your frosting for extra strawberry taste.

Instructions (Step by Step)

Start by making your vanilla cupcakes.

Mix the dry ingredients in one bowl and cream the butter with sugar in another bowl until light and fluffy.

Add the eggs one at a time to the butter mixture, then mix in the vanilla extract.

Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients.

Fill your cupcake liners about two-thirds full and bake at 350°F for 18 to 22 minutes.

Test with a toothpick to make sure they’re done.

Let the cupcakes cool completely before filling them.

While the cupcakes cool, make your strawberry filling.

Chop fresh strawberries into small pieces and mix them with sugar and lemon juice.

You can cook this mixture on the stove for a few minutes to make a compote, or use the fresh strawberries as is.

Use a cupcake corer or small knife to remove the center of each cooled cupcake.

Fill the hole with your strawberry mixture, but don’t overfill or it will spill out.

Make your whipped cream by beating cold heavy cream with powdered sugar and vanilla until stiff peaks form.

Pipe or spread the whipped cream on top of each cupcake.

Add a fresh strawberry slice on top for decoration if you want.

Keep these cupcakes in the refrigerator because of the whipped cream topping.

They taste best when served within a day or two of making them.

Vanilla Cupcakes with Raspberry Filling

These cupcakes combine soft vanilla cake with a sweet-tart raspberry center.

The filling adds a pop of flavor and color that makes them perfect for Valentine’s Day.

The vanilla base stays light and moist while the raspberry filling provides contrast.

You can use fresh or frozen raspberries for the filling, making this recipe flexible year-round.

List of Ingredients

For the vanilla cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk

For the raspberry filling:

• 1 ½ cups fresh or frozen raspberries
• ⅓ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream

Instructions

Preheat your oven to 350°F.

Line a 12-cup muffin tin with paper liners.

Mix the flour, baking powder, and salt in a bowl.

Set this aside.

Beat the butter and sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Add the flour mixture and milk to the butter mixture in three parts, alternating between them.

Start and end with the flour mixture.

Mix until just combined.

Fill each cupcake liner about two-thirds full.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely.

While the cupcakes cool, make the raspberry filling.

Combine raspberries, sugar, water, cornstarch, and lemon juice in a saucepan.

Cook over medium heat, stirring often, until the mixture thickens and boils.

Remove the filling from heat and let it cool completely.

You can mash the raspberries or leave them whole based on your preference.

Cut a small circle from the top of each cooled cupcake, about 1 inch deep.

Spoon the raspberry filling into each hole.

Place the cut piece back on top or discard it.

Make the frosting by beating the butter until creamy.

Add the powdered sugar one cup at a time, mixing well.

Add vanilla extract and heavy cream, beating until light and fluffy.

Pipe or spread the frosting on top of each filled cupcake.

The frosting will cover the filling hole completely.

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter make a classic Valentine’s Day combination.

These cupcakes bring together moist chocolate cake with creamy peanut butter frosting.

The recipe uses oil instead of butter in the batter.

This keeps the cupcakes soft and moist for days after baking.

You can make these cupcakes in one bowl without a mixer.

The simple method saves time and cleanup while still producing bakery-quality results.

List of Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup hot water
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings:

• Chocolate ganache
• Chopped peanuts
• Heart-shaped sprinkles
• Mini Reese’s peanut butter cups

Instructions

Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together until combined.

Add the egg, oil, buttermilk, and vanilla extract to the dry ingredients. Stir everything together until the batter is smooth.

Pour in the hot water last and mix until fully combined. The batter will be thin, but this is normal.

Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes.

Test the cupcakes by inserting a toothpick into the center. When it comes out clean, they’re done.

Let them cool in the pan for 5 minutes. Transfer to a wire rack.

Make the frosting while the cupcakes cool completely. Beat the softened butter and peanut butter together until fluffy.

Add the powdered sugar one cup at a time, mixing after each addition. Pour in the milk, vanilla, and salt, then beat until smooth and creamy.

Pipe or spread the frosting onto the cooled cupcakes. You can use a piping bag with a star tip for a decorative look.

Add your chosen toppings if desired. Drizzle melted chocolate over the frosting or press a mini peanut butter cup into the top.

Heart sprinkles make these perfect for Valentine’s Day. Store the finished cupcakes in an airtight container at room temperature for up to three days.

You can also refrigerate them for up to five days.

Rose-Flavored Cupcakes with Pink Buttercream

Rose-flavored cupcakes bring a delicate floral taste to your Valentine’s Day celebration. The subtle rose flavor pairs well with vanilla cake and pink buttercream frosting.

These cupcakes work for romantic dinners or party desserts. Rose extract gives the cupcakes their signature flavor without being too strong.

You can find rose extract at most grocery stores or baking supply shops. A little goes a long way, so you only need a small amount.

The pink buttercream frosting completes the romantic look. You can tint regular buttercream with food coloring to get the shade you want.

Gel food coloring works better than liquid because it doesn’t change the frosting’s texture.

List of Ingredients

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon rose extract
• ½ cup whole milk

For the pink buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink gel food coloring

Instructions (Step by Step)

Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.

Mix the flour, baking powder, and salt in a bowl. Set this aside for later.

Beat the softened butter and sugar together in a large bowl until light and fluffy. This takes about 3 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rose extract.

Add half of the flour mixture to the butter mixture. Stir until just combined.

Pour in the milk and mix. Add the remaining flour mixture and stir until smooth.

Don’t overmix the batter. Fill each cupcake liner about two-thirds full with batter.

Bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes. Move them to a wire rack to cool completely before frosting.

Make the buttercream by beating the softened butter until creamy. Add the powdered sugar one cup at a time, mixing well after each addition.

Pour in the heavy cream and vanilla extract. Beat on high speed for 2 minutes until the frosting is light and fluffy.

Add a small amount of pink gel food coloring. Start with a tiny drop and add more until you reach your desired shade.

Mix thoroughly to distribute the color evenly. Frost the cooled cupcakes using a piping bag or offset spatula.

You can create simple swirls or rose shapes with the right piping tip.

Cheesecake Cupcakes with Fresh Berries

Cheesecake cupcakes bring together the rich taste of traditional cheesecake with the easy serving size of a cupcake. You can top them with red strawberries and serve them to each person without cutting slices.

The base starts with a graham cracker crust pressed into the bottom of each cupcake liner. This layer adds a buttery crunch that holds up the creamy filling above it.

The cheesecake filling uses cream cheese, sugar, eggs, and vanilla extract. When you bake these at a lower temperature than regular cupcakes, the filling stays smooth and creamy.

The texture comes out dense but light at the same time. Fresh berries make these cupcakes perfect for Valentine’s Day.

You can use strawberries, blueberries, or raspberries on top. Some recipes mix chopped berries into the filling before baking, while others save the fruit for topping after the cupcakes cool.

These cupcakes need to chill in the refrigerator for at least two hours before serving. The cooling time helps them set properly and makes them easier to handle.

List of Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 packages (16 oz) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries

Instructions (Step by Step)

Preheat your oven to 325°F. Line a 12-cup muffin pan with paper liners.

Mix the graham cracker crumbs with melted butter in a small bowl. Press about one tablespoon of this mixture into the bottom of each liner.

Beat the softened cream cheese in a large bowl with an electric mixer until it becomes smooth. Add the sugar and beat until the mixture is well combined.

Add the eggs one at a time, beating after each addition. Mix in the vanilla extract until everything is smooth.

Pour the cream cheese mixture over the graham cracker crusts, filling each liner about three-quarters full. Tap the pan gently on the counter to remove any air bubbles.

Bake for 18 to 22 minutes. The centers should look slightly jiggly but the edges should be set.

The tops should not brown. Remove the pan from the oven and let the cupcakes cool completely in the pan.

Move them to the refrigerator and chill for at least two hours. Top each cupcake with fresh strawberries, blueberries, and raspberries right before serving.

You can arrange the berries in a pattern or pile them on top.

Red Wine-Infused Chocolate Cupcakes

Red wine and chocolate create a sophisticated flavor combination that works perfectly for Valentine’s Day. The wine adds moisture to the cake and brings out deeper chocolate notes.

You can make these cupcakes with either a box mix or from scratch. The red wine replaces some of the liquid in traditional cupcake recipes.

This swap makes the chocolate taste richer without adding a strong wine flavor. A dry red wine like Cabernet Sauvignon or Merlot works best.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup red wine
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 2 tablespoons red wine
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Mix the flour, cocoa powder, sugar, baking soda, and salt in a large bowl. Stir these dry ingredients together until they’re well combined.

Add the red wine, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat the mixture with an electric mixer on medium speed for about 2 minutes.

The batter should look smooth. Fill each cupcake liner about two-thirds full with batter.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.

Transfer them to a wire rack to cool completely before frosting. Make the frosting by beating the cream cheese and butter together until fluffy.

Add the powdered sugar one cup at a time, beating after each addition. Mix in the red wine and vanilla extract.

Beat until the frosting is smooth and creamy. Spread or pipe the frosting onto the cooled cupcakes.

You can garnish them with chocolate shavings or fresh raspberries if desired.

Cupid’s Bow Cupcakes with Fondant Decorations

These cupcakes feature a bow-and-arrow design that represents Cupid, the symbol of Valentine’s Day love. The fondant decorations give them a polished look that appears professional.

You can make these cupcakes with either a boxed mix or your own recipe. White or vanilla cake works best because it provides a neutral base for the pink decorations.

List of Ingredients

For the Cupcakes:

• 1 box white cake mix (or your favorite vanilla cupcake recipe)
• Ingredients listed on the cake mix box (eggs, oil, water)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink food coloring

For the Decorations:

• Red fondant (for hearts)
• Pretzel sticks
• Pink candy melts or pink chocolate
• White chocolate or candy melts (for arrow ends)
• Edible gold luster dust (optional)

Instructions (Step by Step)

Preheat your oven according to the cake mix instructions. Line a cupcake pan with paper liners.

Prepare the cake batter following the package directions or your recipe. Fill each liner about two-thirds full with batter.

Bake the cupcakes according to the instructions. Let them cool completely before decorating.

Make the buttercream frosting by beating the softened butter until fluffy. Add the powdered sugar one cup at a time, mixing well after each addition.

Add the vanilla extract and heavy cream to the frosting. Mix until smooth and creamy.

Add a small amount of pink food coloring and mix until you reach your desired shade. Frost each cooled cupcake with the pink buttercream.

You can use a piping bag with a large round tip or simply spread it with a knife. Roll out the red fondant on a clean surface dusted with powdered sugar.

Cut small heart shapes using a tiny cookie cutter or knife. Melt the pink candy melts according to the package directions.

Dip one end of each pretzel stick into the melted pink candy to create the arrow’s feather end. Let them dry on parchment paper.

Melt the white chocolate or white candy melts. Dip the other end of the pretzel stick to create a pointed arrow tip shape.

Allow these to dry completely. Place a fondant heart on each cupcake.

Insert the pretzel arrow through the heart at an angle so it looks like Cupid’s arrow has struck. Add extra small fondant hearts around the cupcake if desired.

Brush with edible gold luster dust for a sparkly finish. Store the decorated cupcakes in an airtight container at room temperature for up to two days.

Lovebug Themed Cupcakes with Edible Sugar Sprinkles

These lovebug cupcakes turn simple chocolate cupcakes into adorable ladybug treats. You can use your favorite chocolate cupcake recipe or start with a store-bought mix to save time.

The red frosting and heart-shaped sprinkles make these cupcakes perfect for Valentine’s Day. The lovebug design also works well for spring parties and garden-themed events.

List of Ingredients

For the Cupcakes:

• 1 box chocolate cake mix (plus required ingredients listed on box)
• 24 cupcake liners

For Decorating:

• 3 cups vanilla frosting
• Red food coloring
• 48 candy eyes
• Black decorating gel or edible marker
• Heart-shaped sprinkles (red and pink)
• 24 red M&Ms or similar round candies
• Black licorice laces (cut into small pieces)

Instructions (Step by Step)

Step 1: Bake your chocolate cupcakes according to the recipe or box instructions. Let them cool completely on a wire rack before you start decorating.

Step 2: Add red food coloring to your vanilla frosting. Mix until you reach a bright red color that looks like a ladybug.

Step 3: Spread or pipe the red frosting evenly across the top of each cooled cupcake. Make sure the surface is smooth for decorating.

Step 4: Use black decorating gel to draw a line down the center of each cupcake. This line represents the ladybug’s wings.

Step 5: Place a red M&M or round candy at the top of the cupcake for the head. Position it just above where your black line starts.

Step 6: Attach two candy eyes to the red candy head using a small dot of frosting. Press them gently so they stick.

Step 7: Add heart-shaped sprinkles to both sides of the black line. Use 3-5 hearts on each side.

Step 8: Cut small pieces of black licorice for the antennae. Tuck two pieces under the candy head, pushing them slightly into the frosting.

Step 9: Add extra heart sprinkles around the cupcake edges if you want more decoration. You can also sprinkle a few on the serving plate.

Step 10: Store your finished lovebug cupcakes at room temperature for up to two days. Keep them in a covered container if you need to make them ahead of time.