Ingredients:

  • 1.5 cups (190g) All-purpose flour, sifted
  • 1 cup (200g) Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Kosher salt
  • 0.5 cup (113g) Unsalted butter, room temperature and cubed
  • 1 large Egg, room temperature
  • 0.5 cup (120ml) Whole milk, room temperature
  • 2 tsp Vanilla bean paste or extract
  • 1 cup (226g) Unsalted butter, softened but cool
  • 3 cups (360g) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • 2 drops Pink gel food coloring
  • 2 tbsp Heart Sprinkles

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Add the cubed butter and mix on low speed until the mixture looks like coarse sand, ensuring the flour is coated in fat.
  3. Whisk the egg, milk, and vanilla together. With the mixer on low, slowly pour in half the liquid. Increase to medium speed for 1 minute to develop structure, then add the remaining liquid and mix until airy.
  4. Divide the batter evenly among the 12 liners. Bake for 18 minutes until a toothpick inserted comes out clean. Transfer to a wire rack immediately to prevent the liners from peeling.
  5. Beat 226g butter for 5 minutes until pale and fluffy. Gradually add sifted powdered sugar, heavy cream, and vanilla. Add pink gel food coloring and beat until smooth. Pipe onto cooled cupcakes and top with heart sprinkles.