Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cute cupcake liners. It’s the small details, babe — even lining them feels like a little love ritual.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside while we make the fun part — the cake batter that’s basically a hug in a bowl.

In a large bowl, beat the butter and sugar until it’s pale, fluffy, and basically looks like frosting itself. I may have eaten a tiny spoonful… okay, maybe more than tiny.

Add the eggs, one at a time, beating between each. Stir in the vanilla and your food coloring. Swirl it around until it looks like Valentine’s vibes in a bowl.

Add the dry ingredients in three parts, alternating with the milk in two parts. Mix gently — you don’t wanna overdo it, or your cupcakes will turn out tough. The batter should be smooth, creamy, and dreamy.

Spoon the batter into the cupcake liners, filling about ⅔ of the way. Pop them in the oven and bake for 18–22 minutes, or until a toothpick comes out clean. Your kitchen will start smelling like heaven… seriously, that smell = Valentine’s magic.

Let them cool in the pan for 5 minutes, then transfer to a wire rack. I know, I know — the frosting is calling your name, but patience, queen.

Beat the butter in a bowl until creamy. Gradually add powdered sugar, a tablespoon at a time, then the cream and vanilla. Beat until fluffy and luscious. Add your pink color if you’re going full Valentine’s mode.

Use a spatula or piping bag (or a plastic bag with the corner snipped — no judgment here) to frost your cupcakes. Swirl, dollop, or create little peaks — whatever makes your heart happy. Then sprinkle some edible love on top.