• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fork and Beans

Making food fun for the family

  • HOME
  • ABOUT
    • Privacy Policy
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
  • Crafts | Activities
  • My Cookbook

Puppy Love Valentine Cupcakes

January 23, 2016 by Cara

This week I am going to showing you tutorials on how to make the cutest gluten free, egg free, and dairy free cupcakes to celebrate Valentine’s Day with. No need to feel left out any holiday season with cupcakes like these! Today I am showing you how to make Puppy Love Valentine Cupcakes. Once you see this video, you will be realize how easy it really is to make! All you need is:

  • 1 recipe gluten free vegan vanilla cupcakes, frosted (see the recipe below)
  • dark chocolate discs (I found these at Whole Foods in the baking section)
  • heart-shaped red hots
  • homemade googly eyes
  • mini allergen friendly cookies (I used Home Free)
  • Narin’s cookies (their shapes make the perfect ears for the puppies)

Puppy Love Valentine Cupcakes (gluten free vegan)

For the full tutorial on how to make these Puppy Love Valentine Cupcakes, watch this video:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Puppy Love Valentine Cupcakes

  • Author: Fork & Beans
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 10 cupcakes 1x
Print Recipe
Pin Recipe

Ingredients

Scale

Dry Ingredients:

  • 1½ c. Cara’s Light GF Flour Blend (or use store bought)*
  • ¾ c. granulated sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
  • ¼ tsp. sea salt

Wet Ingredients:

  • ¾ c. nondairy milk
  • 2 tsp. apple cider vinegar
  • ⅓ c. vegetable oil

For the Frosting:

  • ¼ c.nondairy butter
  • ¼ c. non-hydrogenated shortening
  • 2½ c. powdered sugar
  • 1 Tbsp. nondairy milk
  • ½ tsp. vanilla extract

For the Puppy face:

  • 10 mini store bought gf cookies (I used Home Free)
  • 10 dark chocolate discs (I found these at Whole Foods)
  • 20 homemade googly eyes
  • 20 Narin’s cookies (these are gluten free and vegan and can be found at a specialty store)
  • 20 red hots

Instructions

  1. Preheat your oven to 350 degrees. Line a muffin pan with 8-10 cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny.
  3. Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
  4. For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar ½ cup at a time. It will be clumpy.
  5. Add the vanilla and nondairy milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of nonmilk at a time if too stiff.
  6. Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles on top. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading and/or freeze the cupcakes for 15 minutes prior to frosting. This will keep it from sticking to the frosting and break up the cupcake.
  7. Assemble the puppy face.

Notes

*Please note that if you do use a store bought flour blend, make sure that it is a rice-based blend. Also, be mindful of the liquid absorption discrepancies due to the different flours used so you might need to alter the amount of liquid needed. This is always an issue when you sub out ingredients.


Nutrition

  • Serving Size: For 1 Cupcake
  • Calories: 415
  • Sugar: 30g
  • Sodium: 185mg
  • Fat: 18g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 3g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

Be sure to stayed tuned later this coming week. I am showing you how to make the “I Love You Beary Much” Bear and the “I’m Bananas For You” Monkey cupcakes for more Valentine’s themed treats to make your loved ones who need to remain allergen-friendly. All made without gluten, eggs, and dairy!

Valentine Cupcakes Puppies, Monkeys, and Bears, oh my!

Until then I leave you with the sound of Donny Osmond singing “Puppy Love” right at you…

A plate of cupcakes made to look like puppies.

You’re welcome.

YOU ALSO MIGHT LIKE:

  • Love Bug BitesLove Bug Bites
  • Heart Shaped BagelsHeart Shaped Bagels
  • Valentine’s Yogurt BarkValentine’s Yogurt Bark
  • Gluten Free Owl CupcakesGluten Free Owl Cupcakes

Filed Under: Birthdays, Desserts, Fresh Out of the Oven, Gluten-Free, Holiday, Kid-Friendly, Nut Free, Valentine's Day, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Heart Shaped Bagels
Next Post: Baked Taco Salad »

Reader Interactions

Comments

  1. Anjali @ Vegetarian Gastronomy

    January 24, 2016 at 9:40 pm

    These are so adorable Cara! I love all your festive posts!

    • Cara

      January 25, 2016 at 8:32 am

      Thank you so much Anjali! Much love to you, xo

  2. Amy | Lemon and Coconut

    January 24, 2016 at 2:05 pm

    They are just the cutest things ever! So much fun 🙂

    • Cara

      January 25, 2016 at 8:33 am

      Yay, so happy you love them!

  3. Laurel

    January 24, 2016 at 7:29 am

    So is there like police tape all around your house to keep it from being attacked by mobs and mobs of little ones? Do they innocently just set up their hopscotch games outside your front door? Use your yard as home base for Little League? I bet someone has set up a little sonar device at your front door, much like the music on an ice cream truck to alert them to the new goodies. I hope one of them doesn’t mistake you for a Ginger Bread lady though, then we’d really have trouble.
    Absolutely, incredibly THE most adorable cupcakes ever.

    • Cara

      January 25, 2016 at 8:35 am

      Just police tape made from sugar and sprinkles 🙂 LOVE YOU.

  4. Ana @ Ana's Rocket Ship

    January 24, 2016 at 6:15 am

    Wow!!! These are super super super cute!!! I just want to adopt one!!

    • Cara

      January 25, 2016 at 8:35 am

      Sold! hehe

  5. Rebecca @ Strength and Sunshine

    January 23, 2016 at 12:39 pm

    The cuteness!!! I love it Cara!

    • Cara

      January 25, 2016 at 8:36 am

      Thank you so much Rebecca 😉 xo

Trackbacks

  1. 30 Vegan Treats for Valentine's Day - Vegan Heaven says:
    January 29, 2017 at 7:46 am

    […] Puppy Love Valentine Cupcakes by Cara from Fork and Beans […]

  2. World of Vegan | Vegan Valentine Ideas That Celebrate Animals says:
    February 15, 2016 at 6:00 pm

    […] into animals using your creativity (and perhaps some frosting and sprinkles). I love these Puppy Love Valentine cupcakes from Fork and Beans. Or you can use animal-shaped cookie cutters to cut out cookies and rice […]

Primary Sidebar

Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

Footer

Featured On

Fork and Beans featured on WholeFoods Fork and Beans featured on VegNews Fork and Beans featured on Martha Stewart Fork and Beans featured on Super Simple Fork and Beans featured in FamilyFun Magazine Fork and Beans featured in Melissa & Doug Fork and Beans featured on Gluten Free & More Fork and Beans featured on Red Tricycle Cara Reed - Fork and Beans Page Street Publishing

Named One of the Best Kid/Gluten Free/Vegan Food Blogs By

Fork and Beans featured on Cool Mom Eats Fork and Beans featured on The Academy of Culinary Nutrition Fork and Beans featured on Feedspot Fork and Beans featured on Healthline
  • Work With Me!
  • Fork & Beans’ Sponsors
  • Privacy Policy

Copyright © 2025 · Foodie Pro & The Genesis Framework

Fork and Beans
  • HOME
  • ABOUT
    • Privacy Policy
    • Back
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
    • Back
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
    • Back
  • Crafts | Activities
  • My Cookbook