These Cupid’s Funfetti Valentine’s Day Cupcakes with Heart Sprinkles are basically a love letter in cupcake form: soft vanilla confetti cake, a swoop of pink frosting, and a shower of cute heart sprinkles that does the most (in the best way). They’re bright, happy, and totally Pinterest-core without being fussy.
Make them for a classroom party, Galentine’s night, a cozy date-in, or just because you want a little sparkle on a random Tuesday. No judgment—only cupcakes.
Why You’ll Love This
They’re easy, festive, and reliably delicious: fluffy funfetti crumb, creamy vanilla buttercream, and heart sprinkles that instantly scream “Valentine’s Day” with minimal effort.
Ingredients
- For the cupcakes: 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 whole milk, room temperature
- 1/3 cup rainbow jimmies (funfetti sprinkles), plus extra for topping (avoid nonpareils in the batter)
- For the frosting: 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted if lumpy
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- Pink gel food coloring (optional, for Cupid vibes)
- To finish: Heart sprinkles (and/or pink sanding sugar)
How to Make It
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each, then beat in the vanilla.
- Add the dry ingredients in two additions, alternating with the milk. Mix on low just until combined; don’t overmix (that’s how cupcakes get dense).
- Fold in the rainbow jimmies gently with a spatula. Scoop batter into liners, filling each about 2/3 full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then move cupcakes to a wire rack to cool completely.
- Make the frosting: Beat the butter until creamy, about 1 minute. Add powdered sugar gradually, mixing on low at first, then increasing speed.
- Beat in vanilla, salt, and 2 tablespoons cream. Add more cream 1 teaspoon at a time until the frosting is smooth, fluffy, and pipeable. Tint with pink gel coloring if you want.
- Frost cooled cupcakes using a piping bag (a large star tip is cute) or a simple butter knife swirl. Finish with heart sprinkles and extra funfetti on top.
Tips for the Best Results
- Room-temp ingredients = better texture. Eggs and milk blend more smoothly, giving you a softer crumb.
- Use jimmies in the batter. Nonpareils tend to bleed color and can create streaky batter.
- Don’t overmix once the flour goes in. Mix just until you stop seeing dry flour to keep cupcakes fluffy.
- Cool completely before frosting. Warm cupcakes will melt your buttercream into a glossy puddle (cute? no).
- Get the frosting consistency right. Too thick? Add cream. Too loose? Add powdered sugar 2–3 tbsp at a time.
- Sprinkles timing matters. Add heart sprinkles right after frosting so they stick.
Variations
- Strawberry Cupid cupcakes: Add 2 tbsp strawberry jam to the frosting, and use pink/red sprinkles in the batter.
- Chocolate-dipped vibe: Core the cupcakes slightly and fill with chocolate ganache, then frost as usual.
- Confetti + almond: Swap 1/2 tsp of the vanilla for almond extract for that bakery funfetti flavor.
- Mini cupcakes: Bake in a mini pan for 10–12 minutes and top each with a single heart sprinkle for maximum cuteness.
- Gluten-free: Use a 1:1 gluten-free baking flour blend; keep an eye on bake time (they can finish slightly faster).
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 fluffiest texture). Cupcakes don’t really need reheating, but if yours are chilled, let them sit out 30–45 minutes so the frosting softens and the cake tastes fresh again.
FAQ
Can I use a box funfetti mix instead of making cupcakes from scratch?
Yes. Bake the box mix as directed for cupcakes, then use the homemade vanilla buttercream and heart sprinkles from this recipe for the full Cupid look. If your mix already includes sprinkles, you can skip adding extra to the batter.
Why did my sprinkles bleed into the batter?
This usually happens with nonpareils (tiny round sprinkles) or very inexpensive sprinkles with unstable dye. Stick with rainbow jimmies for the batter and save nonpareils for decorating on top of the frosting.
How do I get those tall, bakery-style frosting swirls?
Use a large star tip (like a 1M-style) and make sure your buttercream is thick enough to hold its shape. Chill the frosting in the piping bag for 10 minutes if your kitchen is warm, then pipe a base spiral and build height with a second pass.
Can I make these cupcakes ahead for a Valentine’s party?
Totally. Bake the cupcakes 1 day ahead and store airtight. Frost the day of for the freshest look, or frost up to 24 hours ahead and refrigerate—just let them come to room temp before serving so the cake stays soft.
How do I keep heart sprinkles from sliding off the frosting?
Add sprinkles right after you frost each cupcake, while the buttercream is still tacky. If your frosting has crusted over, lightly press the hearts in, or add a tiny dot of frosting as “glue” where you want each sprinkle to sit.