Cupid’s Arrow Cupcakes

Valentine’s Day is around the corner, and these Cupid’s Arrow Cupcakes are just the sweetest way to spread a little love!

Soft, fluffy vanilla cupcakes are topped with dreamy pink buttercream and decorated with cute “arrows” made from pretzel sticks and candy hearts.

They’re fun to make, kid-friendly, and perfect for school parties, date nights, or just because.

Bonus: They look way fancier than they actually are to make.

Trust me, you’ve got this!

Let’s bake some love together. ❤️

What You’ll Need

Ingredients:

For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pink gel food coloring
For Decoration
- Pretzel sticks (cut into small pieces)
- Candy hearts (or heart-shaped gummies)
- Sprinkles (optional, but fun!)

Pro Tips for Perfect Cupid’s Arrow Cupcakes

Room Temperature Ingredients Are Key – Let the butter, eggs, and milk sit out for 30 minutes before starting. This makes everything mix more smoothly.
Don’t Overmix the Batter – Stop mixing as soon as the flour disappears. Overmixing can make the cupcakes dense.
Frosting Trick – To get a perfect swirl, use a piping bag with a star tip! If you don’t have one, a zip-top bag with the corner snipped works too.
Prep Arrows Ahead – Break the pretzel sticks and attach the candy hearts before decorating. Kids LOVE helping with this step!
Chill for a Few Minutes – After frosting, pop the cupcakes in the fridge for 10 minutes so the buttercream sets before adding the decorations.

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Whisk
Measuring cups and spoons
Muffin tin
Cupcake liners
Piping bag and star tip (or a zip-top bag)

Substitutions and Variations

No Pink Food Coloring? Use raspberry or strawberry puree to naturally color your frosting.
Gluten-Free? Swap the all-purpose flour with your favorite gluten-free blend.
Dairy-Free? Use plant-based butter and milk alternatives.
Chocolate Lover? Add 2 tbsp of cocoa powder to the batter for chocolate cupcakes.

Make Ahead Tips

Bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Frost and decorate the day you plan to serve them.
Buttercream can be made ahead and stored in the fridge for up to 3 days. Let it soften and re-whip before using.

How to Make Cupid’s Arrow Cupcakes

1. Preheat the Oven & Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Make the Batter

In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy, then mix in the eggs and vanilla. Gradually add the dry ingredients, alternating with milk, until the batter is smooth.

3. Bake

Divide the batter evenly among the cupcake liners (fill about ⅔ full). Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

4. Make the Frosting

In a large bowl, beat butter until smooth. Gradually add powdered sugar, then mix in vanilla and heavy cream. Add pink gel food coloring, one drop at a time, until you reach your desired shade.

5. Frost the Cupcakes

Use a piping bag with a star tip to swirl frosting onto each cupcake.

6. Decorate

Break pretzel sticks into small pieces. Stick one candy heart on each end of the pretzel (use a little frosting as glue, if needed). Pierce the pretzel “arrow” through the cupcake. Add sprinkles if desired!

Leftovers and Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Let them come to room temp before serving.