valentine’s cupcakes


Just the other day, 


 sent me these adorable heart cupcake liners… so that meant I had to make some cupcakes, yay! My husband and I are keeping to our juicing and micronutrient diet as mentioned 


… but I decided to splurge just this once ๐Ÿ™‚ The problem is (and this is a side effect our new way of eating), I eat very little sugar, really it’s a lot of fruit, veggies, beans and natural ingredients. So the only sugar I am getting is natural. So when I eat anything remotely sugary-even gum, I get a headache. So needless to say after I ate a cupcake I got a headache from the sugar. But I am sure I will eat more later ๐Ÿ™‚ They were so delicious. I love this new buttercream frosting recipe I used (recipe below). It tastes so much like my favorite cupcake place here in town. I also sprinkled some crushed conversation hearts on top. For the cupcakes… I got a little lazy and used a box… but let me tell you… this is the best cake mix ever! It is the Duncan Hines triple chocolate decadent cake mix. 

 I also packaged some up to give to my neighbors (boxing supplies also provided by WholePort)

Vanilla Buttercream Frosting

(Recipe: source)


-1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream

-3-4 cups confectioners (powdered) sugar, SIFTED

-1/4 teaspoon table salt

-1 tablespoon vanilla extract

-up to 4 tablespoons milk or heavy cream (I used the cream)


  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesnโ€™t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
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