Valentine’s Day is coming up! Are you ready? This year, I have one main Valentine’s and that would be my sweet son! My other Valentine’s would be the special guy I am dating. Both guys are very important in my life. I’ve learned to appreciate and cherish both of them in many ways. I am excited to celebrate Valentine’s Day! Let’s make Valentine’s Day Cupcakes!

It’s been years since I’ve been this happy! I am thankful for everything that we have. I am thankful for our home. I am also thankful I can return to college without loans! As an adult, I am trying really hard to stay organized and complete my assignments on time. I am currently juggling single motherhood, managing a household, managing a few blogs, and doing my school work.

Since I am focused on making our life and household run smoothly, I like to add a little fun here and there.

We made Valentine’s Day Cupcakes! You can also pamper yourself with our Dried Roses Bath Bombs!

Looking for more fun treats to make? Stop by our Levain Bakery Copycat Dark Chocolate Chocolate Chip Cookies, Froot Loops Cake, and Levain Bakery Copycat Chocolate Chip Cookies.

Valentine’s Day Cupcakes

Ingredients

2½ cups flour

1 tbsp. cocoa powder

1½ tsp. baking soda

½ tsp. salt

½ cup butter, soft, plus 4 tbsp.

¼ cup softened shortening

1 cup sugar

1 egg

1 tsp. vanilla

1 TBSP Red Velvet extract

1 cup milk

1 tbsp. Red gel food color

Cream cheese frosting

1 C unsalted sweet cream butter, softened

4 oz cream cheese, softened

4 C powdered sugar

1 tsp pure vanilla extract

4-6 tbsp heavy whipping cream

Pink gel food coloring

1 large piping bag fitted with large star tip

1 medium piping bag fitted with #17 tip

22 mini Reese’s peanut butter cups, foil unwrapped

Pink and white heart sprinkles

Cupcake Directions:

Preheat oven to 350 degrees and line cupcake Pam with liners

In a large bowl, whisk together the flour, cocoa powder, baking soda and salt together

Using a standing mixer, beat together the butter, shortening, and sugar until light and fluffy

Mix in the egg, vanilla, red velvet extract and red gel food coloring until combined

Alternating between the dry ingredients and milk, Gradually mix in the both ingredients into the mixture until combined

Scoop batter into the cupcake pans, filling 3/4 of the way

Bake in the oven for 21 minutes

Allow to cool completely

Frosting Directions

Using a standing mixer, beat together the butter, cream cheese,

powdered sugar, vanilla extract and heavy whipping cream until smooth and stiff peaks form

Scoop 1 C of frosting into a bowl and mix in two drops of pink gel food coloring

Scoop the pink frosting into the medium piping bag

Scoop the remaining cream cheese frosting into the large piping bag

Frost the cooled cupcakes and sprinkle some pink and white heart sprinkles

Mini Reese’s Peanut Butter Cup with Pink Frosting and Sprinkles

Unwrap the foil from Reese’s peanut butter cups frost the peanut butter cups with the pink frosting and sprinkle some pink and white hearts on the frosting

Carefully place into the top center of the white frosting

Enjoy!