Cupid’s Funfetti Valentine’s Day Cupcakes with Heart Sprinkles

If Valentine’s Day had a signature dessert, it would be these Cupid’s Funfetti Valentine’s Day Cupcakes with Heart Sprinkles. They’re pastel, party-ready, and basically guaranteed to make your kitchen feel like a rom-com montage (but with buttercream).

Soft vanilla funfetti cupcakes + fluffy pink frosting + a shower of heart sprinkles = the sweetest little love notes you can bake. Perfect for classroom treats, Galentine’s nights, or a “just because” baking moment.

Why You’ll Love This

These cupcakes are easy, cute, and consistently delicious: tender crumb, bright vanilla flavor, and a dreamy frosting that pipes like a charm. Plus, the heart sprinkles do all the heavy lifting for the Valentine vibe with minimal effort.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup sour cream, room temperature
1/2 cup whole milk, room temperature
1/2 cup rainbow jimmies (funfetti sprinkles), plus more for topping if you want
Pink gel food coloring (optional)
Heart sprinkles for topping

For the pink vanilla buttercream:

1 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar, sifted if lumpy
2 tsp vanilla extract
2 to 3 tbsp heavy cream (or milk), as needed
Pinch of salt
Pink gel food coloring (optional)

How to Make It

Preheat oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners (and line a second pan if you’re making 14–16 cupcakes).
In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl.
Add eggs one at a time, mixing well after each. Mix in vanilla. If you want a more Cupid-pink crumb, add a tiny dot of pink gel coloring here (a little goes a long way).
Mix in sour cream. Then add the dry ingredients in two additions, alternating with the milk, mixing on low just until combined. Don’t overmix.
Fold in rainbow jimmies gently with a spatula. (Skip nonpareils in the batter; they tend to bleed.)
Divide batter into liners, filling each about 2/3 full. Bake 16–19 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Make buttercream: Beat butter until smooth, about 1 minute. Add powdered sugar gradually, then vanilla and salt. Add cream 1 tbsp at a time until fluffy and pipeable. Tint with pink gel coloring if desired.
Pipe or spread frosting on cooled cupcakes, then finish with heart sprinkles (and extra funfetti if you’re feeling extra).

Tips for the Best Results

Room temp matters: Eggs, milk, and sour cream blend smoother and give you a more even, tender crumb.
Use jimmies for the batter: Rainbow jimmies keep their color better; nonpareils can melt and streak.
Don’t overmix: Once flour goes in, mix gently to keep cupcakes soft and fluffy.
Fill liners 2/3 full: This helps you get pretty domed tops without overflowing.
Cool completely before frosting: Warm cupcakes = buttercream slide city.
Buttercream texture hack: If it’s too thick, add cream. If it’s too loose, add powdered sugar in small increments.
Sprinkle timing: Add heart sprinkles right after frosting so they stick and look crisp.

Variations

Strawberry Cupid cupcakes: Swap 1 tsp vanilla for 1/2 tsp strawberry extract and tint the batter a softer pink.
Chocolate-dipped vibe: After frosting, drizzle with melted white chocolate (or dip the frosted tops lightly) and add heart sprinkles.
Filled cupcakes: Core the center and fill with strawberry jam, raspberry jam, or vanilla pudding before frosting.
Mini cupcakes: Bake in a mini muffin pan for 10–12 minutes; perfect for parties and classrooms.
Less sweet frosting: Use 3 cups powdered sugar and add an extra pinch of salt for a more balanced bite.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days (cool room, away from sunlight), or refrigerate up to 5 days. If refrigerated, let them sit at room temp for 30–45 minutes before serving so the cake softens and the buttercream gets creamy again. Cupcakes don’t really need reheating, but if you like them extra soft, microwave an unfrosted cupcake for 8–10 seconds.

FAQ

Can I make these Cupid’s Funfetti Valentine’s Day Cupcakes ahead of time?

Yes. Bake the cupcakes 1 day ahead and store unfrosted in an airtight container at room temperature. Frost the day of serving for the fluffiest buttercream and the cutest sprinkles that stay crisp.

What heart sprinkles work best on top?

Flat confetti hearts or small candy hearts both look adorable. If your hearts are heavier (like chunky candy shapes), use a thicker layer of buttercream and press them in gently so they stay put.

Why did my funfetti colors bleed in the batter?

This usually happens with nonpareils or very dark sprinkles. Stick to rainbow jimmies labeled “bake stable” if possible, and fold them in at the end with minimal mixing.

How do I get that bakery-style tall frosting swirl?

Use a large piping tip (like a 1M star tip) and make sure your buttercream is thick but smooth. Chill the frosting in the bowl for 10 minutes if it feels too soft, then pipe in a tall spiral starting from the outer edge and moving inward and upward.

Can I use a box funfetti mix and still do the Cupid theme?

Absolutely. Bake the cupcakes per the box directions, then use the pink vanilla buttercream recipe here and finish with heart sprinkles. It’s the easiest shortcut that still gives you the full Valentine’s Day look.