How to make Valentine Cupid Cupcakes

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 Vanilla cupid cupcakes for Valentines day

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. 

Cupid Cupcakes Recipe

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.

How to make Valentine Cupid cupcakes

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.

How to make Valentine Cupid Cupcakes

How to make cupid cupcakes

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 a few years ago, however you can find it on the internet, fancy 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. 

Cupid Wooden Cookie Mold

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.

How to make Valentine Cupid Cupcakes



Valentine Cute Cupid Cupcakes

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Cupid cupcakes feature white cake mix, vanilla buttercream frosting and pink fondant. A wooden cupid design cookie mold, creates the pressed cupid on the cupcake. A separate round cookie cutter cuts around the heart design then placed on top of the buttercream frosted cupcakes.

  • Author: Liz Bushong
  • Prep Time: 15 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 60 minutes
  • Yield: 24 cupcakes 1x
  • Category: Dessert
  • Method: Baking & Decorating
  • Cuisine: American


Units Scale

Cupcake Batter

118.25 ounce package white cake mix

13 ounce package instant white chocolate pudding mix

3– egg whites, room temperature

11/3 cup water

1/3– cup vegetable oil

1– teaspoon vanilla or extract of choice

12 drops white food gel- optional

Vanilla Cupcake Syrup

1/2 cup water

1/2 cup sugar

2 teaspoons pure vanilla extract or flavor of choice

Frosting and Garnish

1 container Vanilla Buttercream frosting-purchased

1 pound white fondant- tested Fondarific*

1/4 cup confectioner’s sugar for rolling fondant

1/4 teaspoon vanilla or peppermint extract

Pink food coloring color paste or gel

Cupid heart-shaped cookie mold*

2– inch round cookie cutter


1.     Preheat oven to 350.  Line cupcake pan with liners. Set aside.

2.     In large mixing bowl, add cake mix, pudding mix, egg whites, water, oil, and flavoring.

3.     Beat on medium speed for 2 minutes, be sure to scrape down sides and bottom of mixing bowl.  Pour batter into cupcake liners filling ½ full.

4.     Bake at 350 for 20-25 minutes or until cake tester comes out clean.  Remove from oven and let cool.

       5.  Mix together water and sugar in microwave safe dish, microwave at 30 second intervals until sugar is                  dissolved.  Add vanilla extract or flavoring of choice, stir, then brush this mixture over the top of the                    warm cupcakes.  Place cupcakes in freezer to 15 minutes before frosting.Frost & Decorate

Frosting & Decorating Cupcakes

  1. Lightly frost cakes butter cream frosting. Skim coat, just enough for fondant to stick to top of cupcake.
  2. Wearing gloves knead fondant until soft and pliable, add pink food coloring, knead until blended. On confectioner sugar coated surface, roll out fondant ¼ inch thick with fondant roller or confectioner coated rolling pin.
  3. Gently brush cookie mold with confectioner’s sugar, press cookie mold onto fondant using straight up and down motion. 
  4. Cut a 2- inch circle around the cupid heart imprint. Repeat for all cupcakes. Place rounds on top of cupcakes.

Supplies Needed:

·      cookie mold- or

·      Fondant- Fondarific,

·      Cupcake wrappers- Hobby Lobby or online


* If you decide not to use fondant, just pipe the cupcakes with buttercream frosting, Purchase two cans or make home made buttercream. Pipe cupcakes with tip # 1 M or favorite decorating tip. Cupcakes are very moist and tender, freezing them before frosting will yield easier application.

*You can use any fondant, I just like fonderific or satin ice.  Both have great flavors.

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