Preheat your oven to 350-degrees and place liners in cupcake tin.

Combine all of the dry ingredients in a mixing bowl.

Combine all of the wet ingredients (including the butter) in another mixing bowl.

Add dry ingredients to wet ingredients in ⅓ increments, mixing thoroughly between each increment.

Spoon this cake batter into the lined cupcake tins.

Bake for 30-minutes or until a toothpick inserted into the center of the centermost cupcake comes out clean.

Cool your vanilla cupcakes completely before frosting.

Unwrap and warm 3 Starburst candies in the microwave on a small plate for 10 seconds.

Work 2 of the Starburst into a ball.

Then flatten them and round the top into two circles, making the other side pointy, forming a sizable heart.

Set this large heart aside on wax paper while you make the next.

With third Starburst, work it into a ball and flatten, same as the other, with two circles on top and a pointy bottom to make a smaller heart.

Place this smaller heart aside on the wax paper as well.

Repeat making 12 large hearts and 12 small hearts

Using your largest decorating tip or a cupcake corer, press into the top of each cupcake off-center, creating a well, followed by two additional wells, forming a large, generally, heart-shaped hole. Save these hole tops.

Place one of the bigger hearts inside each well in the top of each cupcake.

Replace the hole tops on all of the cupcakes.

Add 10-15 drops of the green food coloring into your vanilla frosting, stirring until the color is a smooth green.

Place your star tip in a decorating bag and fill the bag with your green frosting.

Ice each cupcake in a swirl with a pointy tip on top.

Put one of the smaller hearts on top of each cupcake.

Enjoy!