Be My Valentine Cupcakes

Valentine’s Day Cupcakes


4 egg whites – room temperature

2 cups all purpose flour

1 ½ cups granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda


1 cup buttermilk

½ cup butter

2 teaspoons pure vanilla extract


Preheat oven to 350 degrees F. Place individual cupcake liners in cupcake pan. Set aside.

In electric mixer, using paddle attachment, combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, butter and vanilla. Beat on low speed until combined. Add egg whites; beat 2 minutes more. Fill cupcake pans approximately ½ to ¾ full with batter. Bake for 12-15 minutes until wooden pick inserted in the center comes out clean.

When finished baking, remove from oven and allow cupcakes to cool in pan for 10-15 minutes. Remove from cupcake pan and finish cooling on a wire rack. Frost cupcakes with cream cheese frosting and garnish with red raspberry.

Cream Cheese Frosting:


3 ounces cream cheese – softened

¼ lb unsalted butter – softened

2 teaspoons pure vanilla extract

2 cups Confectioners’ sugar

1-2 drops red food coloring


In electric mixer, blend cream cheese, butter and vanilla. Mix until light and fluffy, add in confectioners’ sugar and blend until smooth and creamy. Add in 1-2 drops of red food coloring (careful, a little goes a long way) and mix to the desired pink tint. Frost cupcakes and garnish with a red raspberry.