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Pink & Red Sprinkles Cupcake Recipe

Don’t make the usual Red Velvet cupcakes for Valentines Day this year. Instead, make these Sprinkle Cupcakes. You get the same festiveness as Red Velvet with this creative and unique Valentine's Day cupcake recipe, but it's a taste everyone will enjoy and so easy to whip up!

The cupcakes are my favorite vanilla cake with red and pink sprinkles mixed throughout the batter. They are topped with a creamy Cream Cheese Frosting and then sprinkled with more Valentines Day Sprinkles.

Red, white, pink, and festive, these cupcakes are the epitome of Valentine's Day.

  • Sprinkles Cupcakes:
  • 2 1/2 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 10 tablespoons Unsalted Butter, at Room Temperature
  • 1 1/4 cups Sugar
  • 3 Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Milk
  • 5 tablespoons Red and Pink Sprinkles
  • Cream Cheese Frosting:
  • 16 ounces Cream Cheese, Softened
  • 1/2 cup (1 stick) Unsalted Butter, at Room Temperature
  • 3 cups Confections Sugar
  • 2 teaspoons Pure Vanilla Extract
  • Red and Pink Sprinkles, for Topping

To make the sprinkles cupcakes, preheat the oven to 350 degrees F.  Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.

Using a spatula, fold the sprinkles into the batter until they are scattered throughout. Be sure not to mix too much as you don't want the sprinkles to excessively bleed.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the cream cheese frosting. Cream the cream cheese and butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large round tip. Pipe a large round on top of each cupcake. Using a off-set spatula, press an indent in the center of each cupcake and swirl the spatula to create a circular design. Sprinkle each cupcake with red and pink sprinkles.

Serve and enjoy!

Note: These cupcakes last about 5 days in a sealed container.


24 Cupcakes

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