Ingredients: Cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons unsalted butter, room temperature
• 1 egg and 1 egg white
• 1 teaspoon vanilla
• 1/2 cup milk

Ingredients: Frosting

• 6 cups powdered sugar
• 16 tablespoons unsalted butter
• 4 1/2 tablespoons milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Ingredients: Decorations

• Pink grapefruit gummy candy, triangle-shaped
• Pink and red mini hearts or sprinkles

Preparation: Cupcakes

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with foil or paper liners.
2. Whisk together flour, baking powder and salt; set aside.
3. Using an electric mixer, beat together sugar and butter on medium-high until light and fluffy (about 3 minutes).
4. Reduce speed to low and add egg and egg white, one at a time; beat in vanilla.
5. Alternate adding 1/3 flour mixture with 1/2 of milk until both are all in. Scrape down sides of bowl.
6. Increase speed to medium-high until flour is fully incorporated (about 30 seconds). Fill muffin cups about 3/4 full.
7. Bake until light golden and a toothpick inserted in the center comes out clean (18-20 minutes).
8. Allow pan to cool for 5 minutes. Transfer cupcakes to wire rack; let cool for an hour.

Preparation: Frosting

1. Make sure all ingredients are room temperature. Using an electric mixer, blend all ingredients on low speed until combined (about 1 minute). Scrape down sides of bowl.
2. Beat on medium speed until fluffy (about 3 minutes). If frosting is dry, add more milk, 1 teaspoon at a time.
3. Pipe frosting onto cupcakes using pastry bag fitted with a large-star piping tip.

Preparation: Decorations

1. Sprinkle cupcakes with mini hearts or sprinkles.
2. Slightly cut into the top of each grapefruit triangle to create a heart shape. (If you can't find triangle-shaped grapefruit candy, use strawberries – simply slice them from top to bottom to create a heart shape). Place atop each cupcake.