These Valentine's Day Cupcakes are fun, festive, and full of sweet surprises. Each cupcake has a hidden Oreo cookie and two kinds of frosting swirled on top. The heart toppers and edible glitter take these treats over the top in the best possible way!
Looking for more fun desserts? Try these cherry chip cupcakes or raspberry filled chocolate cupcakes next.
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Nothing says love better than pink and red hearts, and I'm really loving these pretty little cupcakes. Making treats for the holidays is so fun, especially when they include bright colors and sweet candies!
These Valentine's Day cupcakes came to life after I spotted the cutest icing decorations at Target. When I get a baking idea, there's no stopping me from getting in the kitchen and putting it together.
The cupcakes start with a red velvet cake mix, but there is a fun surprise hiding inside each one. Every liner gets a whole Oreo tucked into the bottom before baking. On top, I used two different colored frostings, chocolate hearts, icing decorations, and a sprinkle of edible glitter. The shimmer makes them feel extra special!
They turned out exactly how I pictured them, and the best part was enjoying them with my husband after a fun day of baking.
Why You'll Love These Valentine Cupcakes
If you are baking for a party or just because you want to make something cute and delicious, these cupcakes are a great choice!
- Easy to make. Using a box mix makes these cupcakes quick and stress-free.
- Fun cookie surprise. The hidden Oreo at the bottom adds a sweet surprise to every bite.
- Two frosting flavors. Swirls of cookies and cream frosting and pink vanilla buttercream create a pretty bakery-style look.
- Perfect for Valentine's Day! These simple yet elegant treats are perfect for parties, gifts, or a fun baking day at home.
Main Ingredients
Most of what you need for this cupcake recipe can be found in your kitchen. Just head to the store for the fun holiday decorations before starting. Scroll down to the recipe card for the full amounts and instructions.
- Cake Mix: I used a red velvet cake mix to match the pink and red color scheme, but any flavor works. Follow the instructions on the back of the box, substituting milk for water to give the cupcakes a richer flavor.
- Oreo Cookies: You will need a family-sized package to have enough for the bottoms of the treats plus the frosting.
- Vanilla Frosting: This vanilla buttercream recipe is my favorite base for any flavored icing. While homemade is best, you can use canned frosting if you are short on time.
- Pink Food Coloring: I prefer to use gel colors because they do not add extra liquid to the frosting. You can find them at Hobby Lobby or Michaels in the baking aisle.
- Hershey's Hearts: To continue the cookie theme in the cupcakes, I used the white chocolate cookies and cream hearts.
- Toppers: I found these cute icing decorations and edible glitter in Target's holiday section. Most craft stores will have something similar.
Recipe Variations
These Valentine's cupcakes are easy and fun to customize. Here are a few ways to create something different.
- Use a flavored Oreo cookie. Choose one that goes with the frosting you choose. You could use mint Oreos, peanut butter Oreos, or chocolate-filled Oreos.
- Try a different frosting. Mix and match your favorite flavors for fun swirls. Some of our favorites are dark chocolate frosting, whipped peanut butter frosting, salted caramel icing, and coconut frosting.
- Have fun decorating! Use your favorite heart candies and sprinkles to give the cupcakes personality and flair. If you are using edible glitter, add it last so everything gets a shimmer.
How To Make Valentine's Day Cupcakes
Here is a quick look at how I made these easy red velvet cupcakes. Be sure to scroll to the bottom of the post for more detailed instructions.
Bake the Cupcakes
- Line a muffin tin with paper liners. Place one Oreo cookie in the bottom of each cupcake liner.
- Prepare the red velvet cake batter according to the box directions.
- Spoon batter over the Oreos, filling each one about ⅔ full.
- Bake until a toothpick inserted in the center of one comes out clean, then let them cool completely.
Make the Frostings
- Beat the softened butter in a large mixing bowl until light and smooth.
- Slowly mix in powdered sugar, vanilla, salt, and heavy cream until fluffy. Divide the buttercream frosting into two bowls.
- Gently fold crushed cookies into one bowl. Then tint the other half with pink gel color until you reach your desired shade.
Decorate the Cupcakes
- Fit a piping bag with icing tip #1M. Fill the bag with the Oreo frosting, then swirl it onto the cooled cupcakes.
- Repeat the steps with the pink buttercream, adding a smaller swirl on top.
- Top each cupcake with sprinkles, candies, or your favorite heart-shaped toppers.
- Finish with a light spray of edible glitter for a pretty shimmer that really makes these treats stand out.
BruCrew Tips
- Do not overmix the cake batter. Always mix at low or medium speed and stop once all the ingredients are combined. Overmixing can cause the cupcakes to peak during baking.
- Use a cookie scoop to fill your liners neatly.
- Let the cupcakes cool completely before adding the frosting. If they are even slightly warm, the icing will melt and slide off.
- Adjust the frosting consistency as needed. Oreo crumbs can thicken the frosting; if it is too thick to pipe, mix in more cream, one tablespoon at a time. If the frosting is too thin, add extra sugar until it thickens enough to pipe.
Storing and Freezing
- Counter. Store the frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Fridge. The cupcakes can also be kept in a tightly sealed container in the refrigerator for 3-4 days. Let the chilled treats sit at room temperature for 20 minutes before serving for the best texture.
- Freezer. Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the fridge overnight before frosting.
More Valentine's Day Desserts
- Strawberry Cheesecake Bars
- Valentine's Chocolate Chip Cookies
- Chocolate Cherry Tart
- Strawberry Fudge Poke Cake
- Oreo Mousse Cake
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Recipe
Valentine's Day Cupcakes
These Valentine's Day Cupcakes are fun, festive, and full of sweet surprises. Each cupcake has a hidden Oreo cookie and two kinds of frosting swirled on top. The heart toppers and edible glitter take these treats over the top in the best possible way!
Ingredients
- 1 - 15.25 ounce red velvet cake mix
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 34 Oreos, divided
- 2 batches homemade vanilla frosting
- 24 Hershey's white chocolate hearts
- Candy icing toppers
- Pink edible glitter spray
Instructions
- Preheat the oven to 325°F. Line 2 muffin tins with 24 cupcake liners. Drop an Oreo cookie into the bottom of each one.
- Beat the milk, eggs, oil, and cake mix in a large mixing bowl until combined.
- Scoop the batter evenly into the prepared liners. Bake for 20-22 minutes or until a toothpick inserted in the center of one comes out mostly clean.
- Remove the cupcakes and place them on a wire rack to cool completely.
- Make two batches of vanilla buttercream. Stir 10 crushed Oreos into ½ the frosting, and tint the other bowl of frosting your desired shade of pink.
- Fit a piping bag with icing tip #1M and fill it with the Oreo frosting. Add a swirl of frosting to the top of the cooled cupcakes.
- Repeat with the pink frosting, adding a smaller swirl on top.
- Decorate with chocolate hearts, icing decorations, and glitter spray.
Notes
- Do not overmix the cake batter. Always mix on low speed and stop once all the ingredients are combined. Overmixing can cause cupcakes to peak during baking.
- Use a cookie scoop to fill your liners neatly.
- Let the cupcakes cool completely before adding the frosting. If they are even slightly warm, the icing will melt and slide off.
- Adjust the frosting consistency as needed. Oreo crumbs can thicken the frosting; if it is too thick to pipe, mix in more cream, one tablespoon at a time. If the frosting is too thin, add extra sugar until it thickens enough to pipe.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 777Total Fat: 44gSaturated Fat: 21gUnsaturated Fat: 23gCholesterol: 46mgSodium: 303mgCarbohydrates: 89gFiber: 2gSugar: 73gProtein: 8g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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