Valentine's Day Love Stitch Cupcakes Recipe

Aren't these fancy little Love Stitch Cupcakes just so pretty?

If you love baking up sweet treats for Valentine's Day, then look no more! I have tons of Valentine's Day Recipes on the blog, and today I am introducing this new Valentine's Day Love Stitch Cupcakes Recipe!

Valentine's Day Love Stitch Cupcakes Recipe

These cucpakes are perfect for sharing with your loved ones or just for treating yourself!

And if you like the idea behind these cupcakes, make sure to check out our Easy Valentine Cookie Bars recipe too! We love throwing M&Ms candies into our desserts!

Are you looking for more Valentine's day recipes like our Love Stitch Cupcakes?

We have lots of super fun Valentine's Day Recipes on the blog like these Love Stitch Cupcakes!

How to Make Valentine's Day Love Stitch Cupcakes

Ingredients:

• 1 ½ C. granulated sugar
• 1 ⅓ C. all-purpose flour
• ¾ C. unsweetened cocoa powder
• 2 tsp. baking powder
• ½ tsp. baking soda
• 3 tablespoon butter, melted
• 2 eggs
• 1 tsp. vanilla extract
• 1 C. milk
• white frosting, any brand
• white fondant
• Wilton red edible food marker
• 24 candy hearts
• 24 cupcake liners
• 2.75" round cookie/biscuit cutter
• rolling pin
• powdered sugar
• toothpicks

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Directions:

Preheat the oven to 350 degrees F and line (2) 12 count cupcake tins with cupcake liners. Combine the flour, baking soda, baking powder and cocoa powder and set aside.

Combine the sugar, eggs, milk, vanilla extract and melted butter. Slowly fold in the dry ingredients.

Fill each cupcake liner about ⅔ full with cupcake batter and bake 16-18 minutes.

Insert a toothpick into the cupcakes around 16-17 minutes, if it comes out clean the cupcakes are done. Remove from the oven and let cool.

Line a baking sheet with parchment or wax paper.

Gently knead the white fondant until pliable. Take a small handful at a time and gently roll out to ¼" thick using the rolling pin. If the fondant gets sticky, use the powdered sugar on your rolling pin and surface.

Once the fondant is rolled to about ¼" use the round cookie cutter to cut the fondant into small circles.

Set the fondant circles on the baking sheet for 30-60 minutes to set.

After the fondant hardens a bit use the red edible food marker to make small dashes all the way around the fondant circle.

Spread a small amount of white frosting on the back of the fondant circle and place on top of the cupcake.

Use a toothpick to put a small amount of frosting on the back of a candy heart and affix to the top of the cupcakes.

Repeat with all of the cupcakes.

To print this Valentine's Day Love Stitch Cupcakes Recipe, simply click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!

Love Stitch Cupcakes Recipe

Jennifer

This Valentine's Day Love Stitch Cupcakes Recipe Tutorial will wow anyone you deem your "Valentine." You're gonna love it!

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Prep Time 3 minutes mins

Cook Time 17 minutes mins

Resting Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 ½ C. granulated sugar
• 1 ⅓ C. all-purpose flour
• ¾ C. unsweetened cocoa powder
• 2 tsp. baking powder
• ½ tsp. baking soda
• 3 tablespoon butter melted
• 2 eggs
• 1 tsp. vanilla extract
• 1 C. milk
• white frosting any brand
• white fondant
• Wilton red edible food marker
• 24 candy hearts
• 24 cupcake liners
• 2.75 " round cookie/biscuit cutter
• rolling pin
• powdered sugar
• toothpicks

Instructions

 

• Preheat the oven to 350 degrees and line (2) 12 count cupcake tins with cupcake liners.
• Combine the flour, baking soda, baking powder and cocoa powder and set aside.
• Combine the sugar, eggs, milk, vanilla extract and melted butter.
• Slowly fold in the dry ingredients.
• Fill each cupcake liner about ⅔ full with cupcake batter.
• Bake 16-18 minutes.
• Insert a toothpick into the cupcakes around 16-17 minutes, if it comes out clean the cupcakes are done. Remove from the oven and let cool.
• Line a baking sheet with parchment or wax paper.
• Gently knead the white fondant until pliable. Take a small handful at a time and gently roll out to ¼" thick using the rolling pin. If the fondant gets sticky, use the powdered sugar on your rolling pin and surface.
• Once the fondant is rolled to about ¼" use the round cookie cutter to cut the fondant into small circles.
• Set the fondant circles on the baking sheet for 30-60 minutes to set.
• After the fondant hardens a bit use the red edible food marker to make small dashes all the way around the fondant circle.
• Spread a small amount of white frosting on the back of the fondant circle and place on top of the cupcake.
• Use a toothpick to put a small amount of frosting on the back of a candy heart and affix to the top of the cupcakes.
• Repeat with all cupcakes.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 61gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 188mgPotassium: 295mgFiber: 6gSugar: 33gVitamin A: 159IUCalcium: 101mgIron: 4mg

Keyword cupcake

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