Happy Valentine’s Day Month! I baked you cupcakes!
And I promise, this will be the last cupcake recipe for at least… a week. I just can’t stop making them!
If only I had cupcake fever in 2010 when cupcakes were all the rage. I am always the last one to pick up on trends. So playing the clueless teacher is definitely not an act. I have no idea what kids these days are into, and I am surrounded by them all day!
If you haven’t noticed, the frosting on these cupcakes was supposed to look like a flower. A rose to be more precise. But since I have no piping skills (like, absolutely zero), they didn’t turn out toooo roselike. But it’s the thought that counts, right?
So what do you guys have planned for Valentine’s Day? The only thing that I have planned on that day is a test for my students. I know, right? Best teacher ever.
But apart from the half off chocolate day that comes after February 14th, I just don’t get that much into Valentine’s Day. My days are so busy, I just can’t find enough time to do a fancy dinner, or whatever you do on Valentine’s Day. And if I do have time, my significant other is away somewhere else, like Russia or back in Vancouver. Just my luck.
But what I can do, and always make a point of doing is make Valentine’s Day treats. Last year I made red velvet cupcakes and the year before I made a red velvet mug cake. This year, I decided to skip the the red velvet this year…
For now at least.
Soft and fluffy cupcakes with pink frosting are the perfect cupcake recipe for Valentine’s Day.
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 2/3 cup buttermilk
- 4 oz salted butter, softened
- 4 oz cream cheese, softened
- 2 1/2 cups powdered sugar
- 2 tsp pure vanilla extract
- pink food coloring
Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.
In a large bowl, cream together the 1/2 cup of butter with the white sugar until light and fluffy. Add in the eggs one at a time, beating together until fully incorporated. Mix in the vanilla extract.
In a separate bowl, mix together the flour, baking powder and nutmeg. Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Add in the eggnog and mix until fully combined.
Scoop the batter evenly into the prepared muffin pan. Place in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
Frosting: Meanwhile, cream together the 4 oz butter and cream cheese until light and fluffy. Add in the icing sugar and vanilla, and beat until fully combined. Add in enough food coloring until you reach your desired color.
When the cupcakes are cooled, fill a piping bag (or a ziplock bag with a hole cut out in the corner) and pipe the frosting on the cupcakes.