Love Letter Cupcakes

Hey there, cupcake lovers! 💕

If you’re looking for a sweet, thoughtful treat to show someone how much you care, these Love Letter Cupcakes are just perfect.

They’re soft, fluffy, and topped with the cutest little “love letter” decoration made of fondant or chocolate.

These are great for Valentine’s Day, anniversaries, or just because.

Bonus: they’re super fun to make with kids or as a family activity—they’ll love helping to “write” the letters!

Let’s bake something special together!

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Food coloring (pink, red, or any color you like!)

For Decoration:

White fondant or white chocolate (for the love letter toppers)
Edible food markers or melted dark chocolate for writing
Pink and red sprinkles (optional)

Pro Tips

Room temperature is key! Make sure your butter, eggs, and milk are at room temperature for the fluffiest cupcakes.
Don’t overmix. When adding the flour and milk, mix just until combined to keep the batter light and airy.
Piping magic: Use a star tip for your frosting to get that bakery-style swirl. It makes the cupcakes look extra fancy!
Fondant fun: If you’re working with kids, let them shape and “write” on the fondant letters—it’s a creative and hands-on step!
Chill the frosting: If your frosting gets too soft, pop it in the fridge for 10–15 minutes to firm up before piping.

Tools You’ll Need

Large mixing bowl
Hand mixer or stand mixer
Whisk
Measuring cups and spoons
Muffin tin
Cupcake liners
Piping bag and star tip
Rolling pin (if using fondant)
Edible food markers or a piping bag for chocolate writing

Substitutions and Variations

Dairy-free option: Swap the butter for vegan butter and use almond or oat milk instead of whole milk.
Gluten-free: Use a gluten-free all-purpose flour blend.
Colors & themes: Switch up the colors and designs to match other occasions—baby showers, birthdays, or just for fun!
Flavor twist: Add a little almond or strawberry extract for a different flavor profile.

Make Ahead Tips

Bake the cupcakes the night before and store them in an airtight container at room temperature.
Make the frosting ahead and keep it in the fridge; just let it soften and whip it again before piping.
Fondant toppers can be made days in advance—just store them in a cool, dry place.

How to Make Love Letter Cupcakes

1. Prep the Oven and Pan

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

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy, about 2–3 minutes.

4. Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract, until fully incorporated.

5. Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix until just combined.

6. Fill and Bake

Scoop the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.

7. Make the Frosting

In a bowl, beat softened butter until creamy. Add powdered sugar a cup at a time, mixing well. Add heavy cream and vanilla, then whip until fluffy. Color the frosting as desired.

8. Decorate the Cupcakes

Pipe swirls of frosting onto the cooled cupcakes. Roll out fondant (or use chocolate), cut into small rectangles, and “write” your love notes with edible markers or melted chocolate. Place the love letter toppers on each cupcake and sprinkle with pink and red sprinkles.

Leftovers and Storage Tips

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze undecorated cupcakes for up to 3 months; thaw and decorate when needed.