Love cupids and cupcakes? Then you will want to make this Valentine Cute Cupid Vanilla Cupcake recipe. Vanilla cake mix is a moist pound cake sponge filled with vanilla. Baked in liners. When ready to serve cakes, frost with buttercream and top with a single round of stamped pink fondant cherub.

I like to bake the cupcakes in a white liner, then before serving, add a clean decorative cupcake liner to the small cakes. This makes the cupcakes present well and besides sometimes cupcake liners will peel away from the cupcakes after baking. If that happens just removed the baked liner and add the decorative one. Also serving the cupcake with a lacy wrapper adds to the pretty presentation.

How to Make Cupid Cupcakes

Recipe begins with a white box cake mix. I usually use boxed mixes in baking for two reasons, it’s easy, and dry ingredients are measured out, plus they are accurate in baking. However, I do have a cupcake recipe where I have made from scratch. Check out the Dark Chocolate Mocha Cupcakes with Whipped Cream Frosting or Tiramisu Cupcakes.

You will love these cupcakes, for they are moist and not too sweet. 

Let’s Make Cupcake Filling & Cake Batter

For the Cake Batter: In mixing bowl fitted with paddle attachment, add all cake ingredients beat on medium speed to combine. Be use to use egg whites only if you want a white cupcake. You can add white food gel to the batter for extra dash of white.

Line cupcake mini and standard pan with liners. Reserve the decorative cupcake liners for serving. In general, baking in decorative designed liners turn dark and not present well.

Add batter in each cup filling 1/2 full, no more than 3/4 full. Half full will give you a flatter topped cupcake with no muffin top after baking. You want a slightly round top for this cupcake.

Bake cupcakes on medium rack in preheated 350 degree oven. Bake cupcakes for 22-25 minutes, watching carefully as not to over brown the tops fo the cupcakes.  Once baked, remove from oven and brush with vanilla syrup, recipe below. Allow to cool before adding buttercream and fondant.

Frosting:  In clean mixing bowl, add softened butter, whip with paddle or beater attachments until light in color and smooth. Add confectioners sugar and extract, beat until buttercream is fluffy and medium consistency. If you don’t want to add cupid fondant cut out, fill a pastry bag with tip # 1 M and pipe cupcakes in swirl design. 

Tip:  Chilling cupcakes in freezer will make frosting easier. Note, if you want to freeze your cupcakes and frost later seal in freezer bag and freeze up to 30 days. Allow cupcakes to unthaw to semi freeze then frost and proceed with recipe.

How to Make Fondant Cupid Design

Knead fondant until soft and pliable, add pink food gel, knead until blended. On confectioner sugar coated surface, roll out fondant ¼ inch thick with fondant roller or confectioners coated rolling pin.  I purchased this mold from house on the hill.com a few years ago, however you can find it on the internet, fancy flours.com or etsy.   Keep in mind, the cookie cutter pattern is in reverse so when you stamp your fondant, the design will be in the direction of the photographed cupcake. 

Gently brush cookie mold with confectioner’s sugar, press cookie mold onto fondant using straight up and down motion. Cut a 2- inch circle around the cupid heart imprint with round cookie cutter. Repeat for all cupcakes. Place rounds on top of cupcakes.

 

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