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Valentine's Day Cupcakes with a hidden balsamic strawberry core and pink buttercream rosettes.

Valentine's Day Cupcakes

Rebecca Blumer
These charming heart-shaped cupcakes feature a tender citrus-scented crumb and a sophisticated hidden balsamic strawberry center, finished with elegant buttercream rosettes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 315 kcal

Equipment

  • Muffin pan
  • Paper cupcake liners
  • Electric Mixer
  • Glass marbles or aluminum foil balls
  • Star Tip 1M
  • Piping bag
  • Small saucepan

Ingredients
 

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • 2 teaspoons grated lemon zest
  • 8 tablespoons unsalted butter
  • White frosting
  • Red and pink paste/gel food coloring
  • Sprinkles

Instructions
 

Prep the pans and build the dry and wet bases

  • Heat the oven to 350 degrees F (175 degrees C) and line a muffin pan with paper cupcake liners.
  • Whisk the cake flour, baking powder, and salt together until uniform and airy.
  • In a separate bowl, whisk the egg whites and buttermilk together until the mixture is silkily combined.

Fragrant lemon sugar and a well-aerated batter

  • Combine the sugar and lemon zest in a mixer bowl and rub them together with your fingertips until the sugar feels damp and fragrant.
  • Add the butter to the lemon sugar and beat at medium speed for 3 minutes until very light and fluffy.
  • With the mixer on low, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat, ending with the dry ingredients. Beat on medium-high for 2 minutes until glossy and smooth.

Heart shaping and baking

  • Spoon the batter into the liners until 2/3 full.
  • Tuck a round marble (or tight ball of foil) between the liner and the pan to create a heart indent.
  • Bake for 20 to 25 minutes until the tops are lightly browned and a toothpick comes out clean.
  • Cool in the pan for 5 minutes, then remove the marbles carefully and move cupcakes to a rack to cool completely.

Hidden strawberry "bleeding heart" and triple-tone decorating

  • Simmer chopped strawberries with a splash of balsamic vinegar and a teaspoon of sugar until thick and jammy. Let cool completely.
  • Core the center of each cooled cupcake, spoon in the strawberry filling, and replace the cake core on top.
  • Divide the frosting into three bowls. Leave one white and tint the others red and pink with gel food coloring.
  • Pipe rosettes using a Star Tip 1M, following the heart shape, and finish with sprinkles.

Notes

Success Tip: Beat the butter and sugar for the full 3 minutes to ensure proper aeration, which provides the lift and tender crumb required for these cakes.
Heart Shape Tip: If the heart shape is not crisp, ensure you are only filling the liners 2/3 full. Overfilled liners will push the batter back into a round shape regardless of the marble.
Storage Tip: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted, store them in the refrigerator but bring to room temperature for 30 minutes before serving to soften the buttercream.
Coloring Tip: Use gel or paste food coloring rather than liquid to achieve deep reds without thinning the frosting consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 3.5gFat: 14gSaturated Fat: 8gCholesterol: 32mgSodium: 245mgPotassium: 85mgFiber: 1gSugar: 29gVitamin A: 210IUVitamin C: 1.8mgCalcium: 58mgIron: 1.1mg
Keyword Buttermilk Cupcakes, Strawberry Filled Cupcakes, Valentine's Day Cupcakes
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