Strawberry Conversation Heart Cupcakes

From: Half Baked Harvest

Lightly sweetened strawberry cupcakes made with real strawberry jam and hinted with lemon and vanilla.


Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 16 cupcakes

Ingredients

• 2 cups freeze-dried strawberries


• 1/2 cup melted coconut oil


• 3/4 cup granulated sugar


• 2 teaspoons vanilla extract


• 2 large eggs at room temperature


• 1/3 cup high quality strawberry jam


• 1/2 cup milk


• 1 1/2 cups all purpose flour


• 1 1/4 teaspoons baking powder


• 1/2 teaspoon baking soda


• 3/4 teaspoon kosher salt


• 4 ounces cream cheese at room temperature


• 4 tablespoons salted butter at room temperature


• 1 1/2 -2 cups powdered sugar


• 1-2 tablespoons cream or milk


• 1 cups powdered sugar


• 1 tablespoon Meyer (or regular) lemon juice

Instructions

• In a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have 1/2 cup to 3/4. Set aside.

• Preheat oven to 350° F. Line 16 cupcake molds with foil liners.

• In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, sugar, vanilla, eggs, strawberry jam, and milk until combined. Add the flour, baking powder, baking soda, salt, and 4 tablespoons ground strawberry powder (from step 1). Mix until smooth and no lumps remain in the batter.

• Fill prepared cups half full. Place 1 marble or pretzel rod stick (or marble-sized foil ball) in each muffin cup between liners and muffin pan to create a heart shape. If needed, use a small piece of foil to wedge between the pretzel rod and cupcake to help better create a heart shape. See above photo for a visual. Bake 18-22 minutes, until the tops are just set. Remove and let cool.

• To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until fluffy, 2 minutes. Add the powdered sugar, and 3-4 tablespoons ground strawberry powder (from step 1). Beat until mixed, then adding in the milk until combined. Spread the frosting over each cupcake.

• To make the glaze. Whisk together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time. You want the glaze to drizzle, but be on the thicker side. Decorate each cupcake with whatever V-Day words you love!

See more at Half Baked Harvest