Cupid Cupcakes
These cupid cupcakes have three flavors packed into one amazing dessert: chocolate, vanilla, and strawberry! Garnish the cupcakes with a chocolate heart to make an even more festive Valentine's Day treat!
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (vanill or plain), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Chocolate Filling
- ½ cup chocolate chips
- ⅓ cup heavy whipping cream
Strawberry Frosting
- 1 cup freeze dried strawberries
- 1 cup unsalted butter (2 sticks), room temperature
- 3 ½ cups powdered sugar
- ¼ cup heavy whipping cream (or milk)
- 1 teaspoon vanilla extract
- 12 chocolate heart candies (optional for decorating)
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Vanilla Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Chocolate Filling
- In a small bowl, add the white chocolate chips. Set aside.
- In a microwave-safe bowl, heat the heavy whipping cream until bubbling (25-40 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
Strawberry Frosting
- In a blender or food processor, pulse the freeze dried strawberries until powdery crumbs. You'll have about ½ cup.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the freeze-dried strawberries, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the ganache filling.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Add one chocolate heart to the top of each cupcake and serve.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
Strawberries: I used freeze dried strawberries for the frosting in order to get an intense strawberry flavor and it is so good!
Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is about 2 ½ tablespoons of batter.
Nutrition
Serving: 1cupcakeCalories: 587kcalCarbohydrates: 82gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 165mgPotassium: 328mgFiber: 3gSugar: 65gVitamin A: 648IUVitamin C: 241mgCalcium: 50mgIron: 5mg
Tried this recipe?Let us know how it was!