Go Back
Easy Valentine’s Day Cupcakes

Easy Valentine’s Day Cupcakes

These Easy Valentine’s Day Cupcakes feature a velvety texture and a light, floral sweetness, making them perfect for celebrating love authentically and mindfully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup organic all-purpose flour
  • 1 cup unrefined cane sugar
  • 2 pasture-raised eggs
  • 1/2 cup grass-fed butter, softened
  • 1/2 cup whole milk or oat milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • Natural food coloring (beet powder or concentrated fruit juices)

Method
 

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
  2. Cream the softened butter and unrefined cane sugar in a large mixing bowl until light and fluffy.
  3. Add the eggs one at a time, followed by the vanilla bean paste and natural food coloring.
  4. Sift the flour, baking powder, and sea salt together in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Do not overmix.
  6. Divide the batter among the cupcake liners and bake for 18 to 22 minutes until a skewer comes out clean.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results. For a vegan option, use flax eggs and vegan butter. To achieve pink color naturally, use beet powder or pomegranate juice.