5 Valentine’s Day Cupcakes You’ll Fall in Love With

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Valentine’s Day is here! Whether you’re making a romantic dinner, going out or dragging yourself around the house all day, why not prepare a tasty dessert for this day? We have just the thing for the occasion. Check out these 5 cupcake recipes you’re gonna fall in love with: (via)

1 – Coconut Raspberry Cupcakes

Coconut Raspberry Cupcakes

The pretty pink cream will turn these cupcakes into a romantic dessert.

What you need:

Cupcakes:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter
  • cup sugar
  • large egg plus 2 large egg yolks
  • 1½ teaspoons pure vanilla extract
  • ½ cup buttermilk
  • cup sweetened, flaked coconut, toasted
  • cup fresh raspberries

Frosting:

  • ⅔ cup sugar
  • large egg whites
  • cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • ⅓ cup raspberry jam, heated, strained, and cooled
How to make it:
  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and the salt in a medium bowl. Add the butter and the sugar to a large bowl and beat with an electric mixer until it becomes fluffy, for about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Stir in the coconut and the raspberries. Don’t worry if the raspberries break a bit.
  2. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, for about 22 to 25 minutes. Transfer cupcakes to a rack to cool down completely.
  3. The buttercream: Whisk together the sugar and the egg whites in the bowl of a stand mixer or a large bowl. Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking until the sugar is completely dissolved and the mixture is warm. Remove the bowl from the heat and using the stand mixer or a hand mixer, beat the mixture until it forms stiff, glossy peaks and has cooled to almost room temperature, about 5 minutes.
  4. Reduce the speed to medium/low and add the butter, a piece or two at a time, beating until smooth. Beat in the jam. Don’t worry if the mixture is loose, it will firm up as you continue to beat it. Once the mixture is smooth, transfer it to a piping bag fitted with a large, open star tip. Top the cupcakes with tall swirls of frosting.

2 – Black Forest Cupcakes

Black Forest Cupcakes

The coffee will increase the taste of these airy and gentle cupcakes, especially the taste of chocolate.

What you need:

Cupcakes

  • 1¼ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1¼ cups sugar
  • tablespoons unsalted butter, melted, plus more for the pan
  • large eggs, room temperature
  • ½ cup buttermilk
  • ½ cup warm coffee
  • ½ cup cherry preserves

Frosting

  • 1½ cups cold heavy cream
  • ⅓ cup confectioners’ sugar
  • chocolate shavings
  • cherries
How to make it:
  1. Heat oven to 350° and line a standard 12-cup muffin tin with paper liners. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  2. Whisk the sugar, butter, and eggs in the large bowl. Add the flour mixture to the sugar and egg mixture in increments, alternating with the buttermilk and coffee, starting and ending with the flour mixture.
  3. Divide the batter between the prepared cups. Bake until a toothpick inserted into the center comes out with just a few moist crumbs, about 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  4. Once the cupcakes are cool, use a paring knife to cut a small circle out of the top of each. Save the tops and scoop a bit of cake out of the center of each cupcake. Fill each cupcake with about 2 teaspoons of cherry preserves and replace the tops.
  5. Whip the heavy cream and confectioners’ sugar to medium-stiff peaks. Top each cupcake with whipped cream. Garnish with chocolate shavings and cherry preserves, if desired.

3 – Blueberry Ginger Cupcakes

Blueberry Ginger Cupcakes

For this recipe, you can use both frozen and fresh blueberries. These cupcakes are perfect for any time of the day, especially with coffee.

What you need:

Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • cup sugar
  • teaspoons minced crystallized ginger
  • large egg plus 2 large egg yolks, room temperature
  • 1½ teaspoons pure vanilla extract
  • ½ cup mascarpone, whisked to loosen
  • cup frozen wild blueberries

Frosting

  • cup mascarpone
  • ½ cup confectioners’ sugar
  • teaspoons honey
  • ⅛ teaspoon kosher salt
  • Crystallized ginger, optional
How to make it:
  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and salt in a medium bowl.
  2. Combine the butter, sugar, and ginger in a large bowl and use an electric mixer to beat until fluffy, about 4 minutes. Add the egg and egg yolks, one at a time, then the vanilla.
  3. Add the flour mixture and the mascarpone to sugar and egg mixture in increments, starting and ending with the flour mixture. Gently fold in the blueberries.
  4. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
  5. Prepare the frosting: In a large bowl, beat together the mascarpone, confectioners’ sugar, honey and salt. Top the cupcakes with the mascarpone frosting and crystallized ginger, if desired.

4 – Carrot Cake Cupcakes

Carrot Cake Cupcakes

Nuts go great with the tender crumb and the sweetness of carrots.

What you need:

Cupcakes

  • 1½ cups all-purpose flour
  • teaspoon ground cinnamon
  • teaspoon ground ginger
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • cup brown sugar
  • large egg plus 2 large egg yolks, room temperature
  • teaspoon pure vanilla extract
  • 1½ cups peeled, finely grated carrots

Frosting

  • tablespoons unsalted butte
  • ounces cream cheese, room temperature
  • ½ cup confectioners’ sugar
  • ⅛ teaspoon kosher salt
  • toasted coconut, optional
How to make it:
  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, ginger, baking powder, and salt in a medium bowl.
  2. Combine the buttermilk, vegetable oil, sugar, egg, egg yolks, vanilla, and carrot in a large bowl. Fold the dry ingredients into the wet ingredients.
  3. Divide the batter evenly between the liners. Bake until a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
  4. Prepare the frosting: Add the butter to a skillet over medium-high heat and cook, stirring constantly, until golden, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature.
  5. Add the cream cheese to the butter and beat with an electric mixer until smooth. Add the confectioners’ sugar and salt and beat again until smooth. Top the cupcakes with the frosting and toasted coconut, if desired.

5 – Lime Meringue Cupcakes

Lime Meringue Cupcakes

Citrus-spiked cupcakes with a lovely meringue frosting.

What you need:

Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • cup sugar
  • tablespoon lime zest
  • large egg plus 2 large egg yolks, room temperature
  • teaspoon pure vanilla extract
  • ½ cup buttermilk

Frosting

  • ¾ cup sugar
  • large egg whites
  • ½ teaspoon vanilla extract
How to make it:
  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and the salt in a medium bowl. Add the butter, sugar, and lime zest to a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Stir the dry mixture into the wet mixture.
  2. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, for about 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  3. The meringue frosting: Whisk the sugar and egg whites in the bowl of a stand mixer or a large bowl. Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking until the sugar is completely dissolved and the mixture is warm.
  4. Remove the bowl from the heat and using the stand mixer or a hand mixer, beat the mixture until it forms stiff, glossy peaks and has cooled to almost room temperature, about 5 minutes. Top the cupcakes with the meringue frosting. If desired, set the cupcakes on a baking sheet and bake in a 500°F oven until the tops and slightly golden and toasted, 2-3 minutes.

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