These cupid arrow cupcakes are such a cute bake for Valentine’s Day. They make the perfect gifts or are perfect if you are selling them at a bake sale!
They use a simple boxes cake mix recipe, with creamy buttercream icing and fun pretzel toppings. They are sweet, crunch, salty and most importantly very tasty!
Here’s how to make them…
Why You’ll Love Them
- They’re fluffy, soft cupcakes with a light vanilla crumb and a cozy bakery vibe.
- The pretzel arrows add that sweet-salty thing that just works.
- They look impressive without requiring any advanced decorating skills.
- Perfect for Valentine’s Day, Galentine’s Day, or an pink mood moment.
Ingredients
For the cupcakes
- White cake mix, plus the eggs, oil, and water listed on the box. I only make half the box so I end up with 12 cupcakes, not a million. You can adjust to how many you need!
- Pink gel food coloring. A tiny dab goes a long way, so start small and build it up.
For the buttercream frosting
- ½ cup unsalted butter, softened so it blends easily.
- About 2 cups powdered sugar
- 1 tablespoon milk, slightly more if you want it extra creamy.
For the Cupid arrow toppers
- 12 small pretzel sticks, straight ones are easiest to work with.
- Pink candy melts, melted until smooth and pourable.
How To Make These Cupid Arrow Cupcakes
Make The Cake Batter
Start by mixing up the cake batter following the box instructions.
Once it’s smooth, add a little pink gel coloring and stir until the color looks even and pretty.
I usually stop when it looks light pink in the bowl because it deepens slightly when baked.
Fill Your Muffin Tin
Line a muffin tin with paper liners and scoop the batter in, filling each about two-thirds full.
Pop them into the oven and bake according to the package directions.
Once they’re done, let them cool completely.
And yes, completely cool, or the frosting will slide right off. Don’t ask me how I know….
Make Your Cupid Arrow Cupcakes Buttercream
While the cupcakes cool, make the buttercream.
Beat the softened butter until creamy, then slowly add the powdered sugar and milk.
Start slow, unless you enjoy cleaning sugar clouds off your counter.
Turn it up until the frosting looks fluffy and holds its shape.
Scoop it into a piping bag fitted with a star tip if you have one, or just use a zip-top bag and snip the corner.
Frost Your Cooled Cupcakes
Frost the cooled cupcakes with generous swirls. This is not the time to be shy.
Decoration Time
For the decorations, knead the fondant until it’s smooth, then roll small balls and press them together to form little hearts.
Set them aside on parchment or wax paper to rest.
Lay the pretzel sticks out on a lined tray.
Melt the pink candy melts in short 30 second bursts in the microwave, stirring between each one.
Spoon the melted candy into a piping bag or small plastic bag, snip a tiny hole, and pipe two V-shaped lines near one end of each pretzel to create the arrow detail.
Let them set until firm, about 20 minutes.
Assemble Your Cupid Arrow Cupcakes
To assemble, gently press a pretzel arrow into the top of each cupcake, then add a fondant heart right in front of it.
That’s it.
BAM they look like something straight out of a bakery window!
Tips, FAQs, and Little Variations
Can I skip the fondant?
Totally. You can use candy hearts, gumdrops, or even pipe little buttercream hearts instead.
Do these stay soft?
Yes, especially if you store them in an airtight container. They’re best within two days, but still good on day three.
Can I make them ahead?
You can bake the cupcakes a day early and decorate them the next day. I’d assemble the arrows the day you plan to serve them.
Do I have to use pink?
Nope. Red works, white works, even pastel purple if you’re feeling wild.
Recipe Card
Cupid Arrow Cupcakes
Description
Soft pink cupcakes topped with fluffy buttercream and adorable Cupid arrow decorations. They’re perfect for Valentine’s Day parties, bake sales, or a fun afternoon baking project.
Ingredients
For the cupcakes
For the buttercream frosting
For the Cupid arrow decorations
Instructions
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Mix the cake batter according to the box directions, then stir in the pink gel food coloring until the color looks even. Scoop into a lined muffin tin, filling each cup about two-thirds full.
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Bake according to the package directions until the cupcakes are set and lightly golden. Let them cool completely before frosting.
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While the cupcakes cool, beat the softened butter until smooth. Gradually mix in the confectioners’ sugar and milk, then whip until light and fluffy. Spoon into a piping bag or zip-top bag.
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Frost the cooled cupcakes with generous swirls or simple swoops. Set aside while you make the decorations.
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Knead the fondant until smooth, then roll small balls and press them together to form heart shapes. Place on parchment paper to rest.
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Melt the pink candy melts in short microwave bursts, stirring between each one. Pipe two small V-shapes near one end of each pretzel stick to create the arrow detail, then let set for about 15–20 minutes.
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Press one pretzel arrow into each cupcake, followed by a fondant heart. Serve and enjoy.
Note
Make-ahead friendly: the cupcakes can be baked a day in advance and stored unfrosted at room temperature. Decorate the day you plan to serve for best results.
Short on time? Skip the fondant and use store-bought candy hearts instead.
For a lighter frosting, use light butter or swap part of the butter for light cream cheese.
