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+ servings

Cupid's Bow Cupcakes

Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour
Servings 24


  • 1 box White cake mix plus ingredients listed on box to make them
  • 1/2 tsp pink gel food coloring
  • 1 cup softened unsalted butter
  • 4 cups confectioners’ sugar
  • 2 tbsp milk
  • 24 small pretzel sticks
  • 1 cup pink candy melts
  • 10 ounces red rolling fondant


  • Mix cake batter according to box’s directions. Add gel food coloring and mix until batter is completely tinted.
  • Line two muffin pans with cupcake liners and fill each cup 2/3 full. Baked according to package directions.
  • Set cupcakes aside to cool completely.
  • While the cupcakes cool, prepare the buttercream. In a large bowl beat together the butter, confectioners’ sugar and milk with an electric mixer. Start on low and gradually increase to high.
  • Once the ingredients are well-combined and form semi-stiff peaks, scoop into a piping bag with Wilton tip #21 attached.
  • Frost each cupcake.
  • Line a pan with wax paper. Knead rolling fondant until smooth.
  • Roll 48 fondant spheres, each one about one inch in size.
  • To create a heart, press the bottom two fondant spheres together, pointing it at the end. Repeat to create 24 fondant hearts and set aside on half of the wax-paper-lined pan.
  • Line up 24 pretzel sticks on lined pan. In a small bowl, microwave pink candy melts in 30 second intervals, stirring between each interval.
  • Pour melted candy into a piping bag and cut out a small tip at the end.
  • Frost out 2 V-shapes on each pretzel stick. Allow to set, about 20 minutes.
  • Insert one pretzel stick into each cupcake, followed by the fondant heart.
  • Serve.