Share the love with family and friends with these cute “love note” cupcakes. A bakery style vanilla cake is swirled with hazelnut spread baked to perfection, and frosted with White Chocolate Buttercream. Easy to make, bake and decorate these cute cupcakes. You will Love these edible love notes on top of the cupcakes too.

What Makes these Cupcakes so Cute?

“Cupid’s arrow is aimed and ready to fly straight at you with this cute confetti mix of hot pink, bright red, flashy gold, and beaming white sprinkles. ” It’ s the confetti mix! I am so glad I found Sprinkle pop.com. She has many edible and delicious sprinkles that are quality and not waxy as some sprinkles can be. The round candy balls are actually edible and not tooth breakers. Some are chocolate and others are candy like a sweet tart. The love notes are made from edible food grade wafer paper. Such a brilliant idea! This is a seasonal sprinkle so hopefully after Valentines day you will be able to still get these little sprinkles or sprinkles for the next holiday.

How to Make Vanilla Hazelnut Swirl Love Note Cupcakes

1. In small mixing bowl, add all ingredients for Hazelnut Filling, stir to blend. Set aside until ready to fill cupcakes. Make sure cream cheese is at room temperature. Cream cheese, confectioner’s sugar, vanilla, chocolate hazelnut spread and one egg yolk.

2.Chocolate Hazelnut Spread is made in France by Bonne Maman. It is delicious and can be found in grocery stores. I prefer this over the Nutella as Bonne Maman is a bit thicker and ingredients are made in France.

Vanilla Bakery Style Sponge

1.Preheat oven to 350 °F. Position oven rack in center of oven.  Line cupcake pan with white liners. Decorative paper cups are used in presentation.  No need to spray cupcake pan or liners. Set aside.

2.In a medium mixing bowl, sift together cake flour, baking powder, baking soda and salt. Set aside.

3.In bowl of stand mixer fitted with paddle attachment, cream together butter on medium speed until light and fluffy about 3 minutes.  Add sugar and beat on high speed another 2 minutes, mixture will be light in color. Add egg whites one at a time, mix between additions on medium speed just to combine. Add sour cream and vanilla mix to combine again. Scrape down sides and bottom of mixing bowl.

4. Alternate buttermilk with dry ingredients you sifted, mix on low speed for 30-40 seconds. Scoop ice cream scoop of batter into cupcake liners filling 3/4 full.  Spoon 1/2 teaspoon full of hazelnut filling into center of cupcake, swirl with a fork.  Bake 14-17 minutes or until cake center when touched bounces back or insert a toothpick and it comes out clean. Allow too cool before frosting.

White Chocolate Buttercream

1.In small microwave safe bowl, chop white chocolate bar into small pieces. Microwave for 20 seconds. Stir until smooth. Set aside. I used Swiss Milk Boy White Chocolate Bar that is smooth and creamy once melted. It has enough cocoa butter to melt perfectly. Flavor tastes wonderful even for those who don’t like white chocolate.

2.In bowl of stand mixer with paddle attachment or use a hand mixer with beaters, beat butter on high speed until light and fluffy about 3 minutes. Scape down sides and bottom of bowl with rubber spatula. Turn mixer to low and add confectioner’s sugar, and mix until combines.

3. Stir the white chocolate and add to frosting. Turn mixer to medium speed and beat for 2 minutes or until mixture is smooth and creamy. Add vanilla or creme bouquet and salt, mix on low for another minutes until fully mixed. Cupcakes are ready to decorate.

4. Fit disposable piping bag with tip # 1M. Fill bag with White Chocolate Butterccream. Pipe large swirls on top of cupcakes. Sprinkle with Cupid sprinkles and tiny love notes around the cupcake top, add single large edible love note in top center of cupcake.

5 .Serve cupcakes on a cake stand in decorative papers to complete the presentation.

How to Decorate the Cupcakes

Decorating the cupcakes is pretty simple. After you make the White Chocolate Buttercream, place the frosting in a disposable piping bag fitted with tip # 1 M decorative tip. This tip makes a beautiful swirl on top of cupcakes. You can also use tip#2 D to get a similar effect.

Now for the sprinkles. The best way to attach the sprinkles is to place the cupcakes on a large baking sheet, take a small pinch with your fingers and sprinkle high above the cupcakes. Allow the sprinkles to fall where they land on the cupcake. The excess sprinkles land on the baking sheet, which will allow you to save these precious morsels for another sprinkle. (less kitchen clean up too).

Attaching the edible wafer paper love note is simply placing the 1 x 1″ note directly at an angle on top of the frosted cupcake. Be sure to serve the cupcakes in your decorative cupcake liner for the perfect presentation. Note: Sometimes certain decorative cupcake liners do not bake well so I always use white cupcake liners and decorative ones for presentation.

Have fun baking and creating! Here’s the recipe.

Just another pretty picture of the cupcakes. To see the tablescape background be sure to check out All About the Table magazine Spring Issue 2026.

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