Sweet Laurel Bakery


This is a fun Valentine’s Day favorite! If you’ve been following along, you know I make a special Valentine treat every year. Last year it was our decadent Chocolate Raspberry Cake, two years ago it was this Pretty Pink Heart Cake, and three years ago it was these adorable heart shaped Valentine’s Day Cookies. I had to one up them all, and here’s my answer: a cupcake cake! How cute?!!
Sweet Laurel
Sweet Laurel
Sweet Laurel

Valentine’s Cupcake Cake

For Vanilla Cupcakes


2 1/2 cups almond flour

1/2 tsp baking soda

1/2 tsp Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tbsp vanilla extract


Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

For Chocolate Cupcakes


2 1/2 cups almond flour

1 tsp baking soda

1/2 tsp pink salt

1/4 cup cacao

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract


Line cupcake liners with parchment or cupcake tins. Prepare oven by preheating to 350.

In a bowl mix almond flour, baking soda, pink salt and cacao. In another bowl, mix eggs, maple syrup and vanilla extract. Stir the dry ingredients into the the wet ingredients and mix until blended. Scoop in the cupcake tins and bake about 20-25 minutes. Allow to cool and prepare frosting below.

Coconut Buttercream


1 cup coconut butter

3 tbsp 100% maple syrup or honey

1/2 tsp lemon juice

1/4 tsp vanilla extract

¼-½  cup coconut milk


Mix all ingredients over very low heat.  Allow to cool. If it’s too thick, add a bit more coconut milk. Allow to cool completely before topping the cupcakes.

To assemble cupcake cake:

Using about 6-7 cooled cupcakes, place them on a large platter in a heart formation. Using the cooled butter cream, gently smooth over all cupcakes, joining them together with frosting. To make a heart stencil, simple use a 8.5\11 piece of paper and cut out a heart in the center. Place on top cupcakes and sprinkle with cacao or beet powder.  Store at room temperature for up to 2 days or overnight, covered in the fridge for up to 5 days.


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