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Valentine’s Day Cupcakes & A Personal Update

by Candace McCallister


Valentines Day Cupcakes

Things have been a little quiet around here at Sweet Water Offering for the past month and half, and there’s a good reason for that! My family of five made a big life change. We moved from our home of 6 years in Evanston, Illinois to become part of a new project in Little Rock, Arkansas. I’m working on a website that will be more of a forum for sharing about that endeavor, but it isn’t quite ready, yet. If you’re interested, stay tuned for the link in a couple of weeks.

Moving with three children (ages 8, 5, & 2) is quite an undertaking. The past couple of months have been a whirlwind of packing, sad goodbyes, driving our worldly possessions across the country, setting up house in our fixer-upper, painting walls & ceilings, not being able to find everything, and (amidst all the crazy-ness) somehow paving new rhythms in this unknown place that is truly feeling like the right place for us. Our spirits are tingling with hope, yet our days still pass quickly with much more to do than hours to do it.

And, lo and behold, it’s Valentines Day already!

And, though our meals have been simple fare (and less healthy than I’d like to admit), it seemed time to do a little healthy treat-making on this day notorious for sugar and food dye. I had help from both my 5-year-old and my 2-year-old on this one. In the end, I was quite pleased with how these healthy Valentines cupcakes turned out! They are gluten-free, dairy-free, egg-free, and processed sugar-free without the frosting. The frosting has dairy and a small amount of processed sugar, although I think you could modify it easily.

Valentines Cupcakes - many

Valentine's Day Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 full-size muffins
Gluten-free, Dairy-free, Egg-free, Low Sugar
  • For Frosting:1 Stick Butter (or ½ Cup),1 Package Chocolate Chips (lowest sugar possible), 5-10 Strawberries
  • 2½ cups Rolled Oats (blended into flour in a blender or food processor)
  • ¼ cup Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ½ Cup Honey
  • 1 tsp Apple Cider Vinegar
  • ⅓ cup Coconut Oil (melted)
  • ½ tsp Vanilla
  • 1 Cup Water
  1. Start the Frosting a few hours before making the cupcakes.
  2. Melt the butter and chocolate chips together in a medium saucepan over low heat.
  3. Stir to combine and heat only until just melted.
  4. Remove the mixture from the heat.
  5. Allow to sit 10-15 minutes, then move to the refrigerator for 2-3 hours.
  6. When you are ready to begin the cupcakes, return the pot of chocolate chips mixture to the counter.
  7. While the cupcakes are cooling, use a mixer to "fluff" the chocolate mixture to the consistency of frosting. (May have to wait a little longer if the mixture is still too solid>)
  8. When you are ready, spoon the frosting onto the cupcakes, then spread with a knife.
  9. Decorate with strawberries, as desired.
  10. FOR THE CUPCAKES: Combine dry ingredients in a large bowl.
  11. Combine wet ingredients in a separate bowl.
  12. Add wet ingredients to dry ingredients and stir until fully moistened.
  13. Fill muffins cups ⅔ full.
  14. Bake at 350 degrees for 20 minutes, or until toothpick inserted comes out clean.
  15. Allow to cool 10-20 minutes before frosting.


My name is Candace McCallister. I am the founder of Sweet Water Offering, a holistic health enterprise to support women and families to heal naturally. My background is in biology, counseling, bodywork, and nutrition. My husband and I are helping to start an intentional Christian community in Little Rock, AR. We have three lively and beautiful children.


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