Red Heart Sprinkle Cupcakes

There’s something about cupcakes that just makes people smile, right?

These Red Heart Sprinkle Cupcakes are extra special because they’re not just delicious—they’re adorable!

Perfect for Valentine’s Day, birthdays, or any time you want to make someone feel loved.

The moist vanilla cupcake base is topped with creamy buttercream frosting and a shower of red heart sprinkles that’ll melt anyone’s heart.

Plus, they’re easy to make, so you can even get the kids involved for some baking fun.

Let’s jump in!

What You’ll Need

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
½ cup whole milk

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tbsp heavy cream (or milk)
1 tsp pure vanilla extract
Pinch of salt

Decorations:

Red heart sprinkles

Pro Tips

Room temp ingredients are key! Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
Don’t overmix. Overmixing can make your cupcakes dense—just mix until the batter comes together.
Use an ice cream scoop. It’s the easiest way to get perfectly even cupcake batter portions.
Let the cupcakes cool. Wait until the cupcakes are completely cool before frosting, or the buttercream will melt.
Make it fun for kids! Let your little ones go wild with sprinkles—it’s the best part!

Tools You’ll Need

Muffin tin
Cupcake liners
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Ice cream scoop

Substitutions and Variations

No heart sprinkles? Use any sprinkles or colored sugar instead.
Dairy-free version: Swap butter with vegan butter and milk with almond or oat milk.
Add some color: Use food coloring to tint the frosting pink or red for extra Valentine vibes.

Make Ahead Tips

Bake the cupcakes a day ahead and store them in an airtight container at room temp.
The frosting can be made up to 3 days in advance and kept in the fridge. Bring to room temp and re-whip before using.

Instructions

Step 1: Prep your tools

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

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cream butter and sugar

In a separate bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

Step 4: Add wet ingredients

“Add the eggs one at a time along with a small amount of red food coloring, then mix in the vanilla extract.”

Step 5: Combine wet and dry ingredients

Gradually add the dry ingredients and milk, alternating between the two, until just combined.

Step 6: Fill and bake

Use an ice cream scoop to fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.

Step 7: Make the frosting

Beat the softened butter until smooth. Gradually add powdered sugar, cream, vanilla extract, and a pinch of salt, and whip until fluffy.

Step 8: Frost and decorate

Spread or pipe the frosting onto the cooled cupcakes and top with red heart sprinkles.

Leftovers and Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to eat.