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Cupid Valentine Cupcakes

Just wait until you try these Cupid Valentine Cupcakes!


For the Cupcakes

  • White cake mix + ingredients to make them**
  • ¼ tsp pink gel food coloring

For the buttercream

  • ½ cup softened unsalted butter
  • 2 cups confectioners’ sugar
  • 1 tbsp milk

For the decorations

  • 12 small pretzel sticks
  • ½ cup pink candy melts
  • 4-5 oz. red rolling fondant


  • Mix cake batter according to the box’s directions. Add gel food coloring and mix until batter is completely tinted.
  • Scoop into a muffin tin, lined with paper liners and bake according to the package’s directions.
  • Allow the cupcakes to cool completely before baking.
  • While the cupcakes cool, prepare the buttercream: in a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start on low and gradually increase to high.
  • Once the ingredients are well-combined and form semi-stiff peaks, scoop into a piping bag with Wilton tip #21 attached.
  • Frost each cupcake.
  • Line a pan with wax paper. Knead rolling fondant until smooth.
  • Roll 24 fondant spheres, about one inch in size each.
  • To create a heart, press the bottom two fondant spheres together, pointing it at the end. Repeat to create 12 fondant hearts and set aside on half of the wax-paper-lined pan.
  • Line up 12 pretzel sticks on lined pan. In a small bowl, microwave pink candy melts in 30 second intervals, stirring between each interval.
  • Pour melted candy into a piping bag and cut out a small tip at the end.
  • Frost out 2 V-shapes on each pretzel stick. Allow to set, about 20 minutes.
  • Insert one pretzel stick into each cupcake, followed by the fondant heart.


**Most cake mixes yield a total of 24 cupcakes. For this recipe, half the recipe/ingredients to bake 12 cupcakes