These Cupid’s Funfetti Valentine’s Day Cupcakes with Heart Sprinkles are basically a love letter in cupcake form: soft vanilla cake loaded with rainbow sprinkles, topped with a fluffy pink buttercream, and finished with those cute little heart sprinkles that make everyone say “aww” before they even take a bite.
They’re perfect for classroom parties, Galentine’s nights, date-night dessert, or just because you want your kitchen to look like Valentine’s Day exploded (in the best way). No fancy tools required—just big cupcake energy.
Why You’ll Love This
These cupcakes are easy, festive, and guaranteed to make people happy: classic funfetti flavor, bakery-style frosting, and a Valentine’s Day finish that looks impressive without being stressful.
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 sprinkles (plus extra optional)
- Pink gel food coloring (optional, for frosting)
- 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
- Pinch of salt
How to Make It
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing after each, then mix in the vanilla.
- Mix in the sour cream until smooth. Add the dry ingredients in two additions, alternating with the milk (dry, milk, dry). Mix just until combined—don’t overdo it.
- Fold in the rainbow jimmies sprinkles gently with a spatula. (Skip nonpareils here; they tend to bleed.)
- Divide batter evenly among liners, filling each about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the buttercream: beat butter for 2 minutes until creamy. Add powdered sugar gradually, then add vanilla, salt, and 2 tbsp cream/milk. Beat 2–3 minutes until fluffy. Add a tiny amount of pink gel coloring and mix until you get your dream Cupid pink. If needed, add the last tbsp cream/milk to loosen it.
- Pipe or spread frosting onto cooled cupcakes. Immediately add heart sprinkles on top so they stick (and don’t fall off during transport drama).
Tips for the Best Results
- Room-temp ingredients = smoother batter. Cold eggs and dairy can make the batter look split and bake unevenly.
- Use jimmies for funfetti. Rainbow jimmies hold their color better than nonpareils, which can tint the batter.
- Don’t overmix after adding flour. Overmixing can lead to dense cupcakes instead of soft, fluffy ones.
- Cool completely before frosting. Warm cupcakes + buttercream = a slow, pink meltdown.
- Want tall swirls? Chill the frosting for 10 minutes if it feels too soft, then pipe with a large star tip.
- Even cupcakes every time: Use an ice cream scoop to portion the batter neatly.
Variations
- Strawberry Cupid vibe: Add 2–3 tbsp strawberry jam to the frosting and reduce the cream slightly, or swirl jam into the buttercream.
- Chocolate-dipped hearts: Drizzle melted white chocolate over the frosted cupcakes, then add heart sprinkles while it’s still wet.
- Filled cupcakes: Core the center and fill with raspberry preserves or vanilla pudding for a surprise middle.
- Mini cupcakes: Bake in a mini muffin pan for 10–12 minutes. Perfect for parties and “just one more” moments.
- Natural pink frosting: Use freeze-dried strawberry powder (2–4 tbsp) for color and flavor, and add a splash more cream as needed.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days (bring to room temp before serving for the softest texture). Unfrosted cupcakes freeze well for up to 2 months—thaw at room temp, then frost fresh. No reheating needed; these are best soft and fluffy, not warm.
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 temp. Frost the day of for the freshest look (and the heart sprinkles stay crisp and bright).
What sprinkles work best inside the batter?
Rainbow jimmies are your best friend—they hold their color and don’t bleed much. Nonpareils (tiny balls) can streak the batter and make it look a little muddy, so save those for topping.
How do I keep the heart sprinkles from sliding off the frosting?
Add them right after you frost while the buttercream is still soft. If your frosting has crusted a bit, lightly press the sprinkles in or add a tiny dab of frosting where you want each heart.
Can I use boxed cake mix and still make it cute?
Totally. Use a vanilla or white cake mix, fold in 1/2 cup rainbow jimmies, and bake as directed for cupcakes. Then use the pink buttercream and heart sprinkles from this recipe for the full Cupid effect.
Why did my cupcakes come out dense instead of fluffy?
The usual culprits are overmixing after adding the flour, using cold ingredients, or overbaking. Mix just until the batter comes together, start with room-temp eggs/dairy, and pull them when a toothpick comes out clean or with a few moist crumbs.