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Valentine's Day Dessert Recipes

Brought to you by Lowe's Creative Ideas
Satisfy your sweetie's sweet tooth this Valentine's Day with easy recipes for white cupcakes and a coconut cake.
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White cupcakes


Simple White Cupcakes with Creamy Frosting

  • Makes: 12 servings
  • Serving size: 1 cupcake
  • Yield: 12 cupcakes
  • Prep: 30 min
  • Cool: 1 hr
  • Bake: 350°F 18 to 20 min
  • Stand: 30 min

Ingredients:

  • 1/3 cup butter
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk or sour milk*
  • 1 recipe creamy frosting (below)

Directions:

1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2" muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread creamy frosting over cupcakes. Makes 12 cupcakes.

Make Ahead Tip: Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.

Creamy Frosting

Ingredients:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2-1/2cups powdered sugar

Directions:

In a large bowl, beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

Tip: To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.

Nutrition Facts:

Servings Per Recipe 12, Calories 411, Protein (gm) 3, Carbohydrate (gm) 58, Fat, total (gm) 18, Cholesterol (mg) 71, Saturated fat (gm) 12, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 46, Sodium (mg) 225, Percent Daily Values are based on a 2,000-calorie diet

*To make sour milk: Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.

Recipe from Anyone Can Bake Cookbook. Photography by Kritsada. ©2012 Meredith Corporation. All Rights Reserved. www.bhg.com/recipes


Buttermilk White Cake with Coconut

  • Makes: 16 servings
  • Prep: 1 hr 15 mins
  • Cool: 10 mins
  • Bake: 350°F 25 mins

Ingredients:

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk or sour milk*
  • 1/2 cup shortening
  • 2 teaspoons vanilla
  • 1 recipe buttercream frosting
  • 2 cups coconut chips or flaked coconut

Directions:

1. Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9" round baking pans; set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)

3. Spread in pans. Bake 25���30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.

4. Prepare buttercream frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings.


Buttercream Frosting

Ingredients:

  • 3/4 cup softened butter
  • 3 cups powdered sugar
  • 1/4 cup buttermilk or milk
  • 2 teaspoons vanilla
  • 3 1/4���3 3/4 cups powdered sugar

Directions:

In 4-quart mixing bowl, beat butter on medium until smooth. Gradually beat in powdered sugar to combine. Beat in buttermilk or milk and vanilla. Gradually beat in enough additional powdered sugar to make of spreading consistency.


Nutrition Facts:

Servings Per Recipe 16, Calories 529, Protein (gm) 3, Carbohydrate (gm) 85, Fat, total (gm) 20, Cholesterol (mg) 24, Saturated fat (gm) 12, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 1, Sugar, total (gm) 71, Vitamin A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 258, Potassium (mg) 120, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000-calorie diet

*To make sour milk: Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.

Recipe by Maryellyn Krantz. ©2012 Meredith Corporation. All Rights Reserved. www.bhg.com/recipes

Coconut cake on table