Kaden's Valentine's Cupcakes

I LOVE to bake. I can't cook to save my life...but baking, baking is something I can say I am actually good at. & Kaden loves to be in the kitchen with me, baking is a go-to rainy day activity in our home!
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This time, we decided to be festive and make Valentines Day funfetti cupcakes! Because, who doesn't love sprinkles on sprinkles!?!? Especially when baking with a 3 year old. 


This is a super easy, quick cake, that requires no mixer (just a 3 year old's hands--preferably clean), and then we added our favorite buttercream frosting, colored pink of course!

To add a little Valentines Day twist & kid-friendly vibe, we topped the cupcakes with Fruit Loop hearts. These toppers were to be Kaden's main focus--

until he decided it was more fun to munch on Fruit Loops & watch cartoons...typical 3 year old!

Side note--kaden hates wearing clothes at home. we had to compromise with the robe! 

Side note--kaden hates wearing clothes at home. we had to compromise with the robe! 

Here is the recipe for our festive cupcakes (or "pupcakes" as Kaden calls them).

Hope you guys enjoy them as much as we do :)


1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
1/2 cup sprinkles, or to taste


Vanilla Buttercream Frosting
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
pinch salt, optional and to taste (helps offset the sweetness)
1 1/2 to 2 cups confectioners' sugar (I use 2 cups)
1/3 cup sprinkles, or to taste



  1. Preheat oven to 350F. Line cupcake pan with liners.
  2. Cupcakes - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  3. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
  5. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
  6. Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Remove from pan and place them on a wire rack. While cupcakes cool, make the frosting.
  8. Vanilla Buttercream Frosting - To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners' sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
  9. Add desired amount of food coloring and continue mixing until completely mixed in
  10. Turn frosting out onto cooled cupcakes, smoothing it lightly with a spatula or offset knife.
  11. Evenly sprinkle the sprinkles on cupcakes. They will keep airtight at room temperature for up to 5 days (I'm comfortable storing frosted cakes at room temp, if you're not store in the fridge) or in the freezer for up to 6 months.

                      Modified from original recipe found on Averiecooks.com

Fruit Loop Cupcake Topper


  1. Fruit Loop Cereal
  2. Craft Pipe Cleaners


  1. Bend pipe cleaner into heart shape
  2. Have your little one thread the cereal onto the ends of the pipe cleaner
  3. Make sure there is about 1-2 inches left at the bottoms and twist the ends together. This prevents the cereal from slipping off and creates a pick so you can stick it into the cupcake
  4. Finally, top cupcakes with the finished hearts, and enjoy :)