Strawberry Conversation Heart Cupcakes

These are easy, fun, and so very delicious! The loveliest cupcakes to bake up, tomorrow, this weekend, or really…any time of year.

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


  • 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


  • 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


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Cake Magazine: Strawberry Conversation Heart Cupcakes
Strawberry Conversation Heart Cupcakes
These are easy, fun, and so very delicious! The loveliest cupcakes to bake up, tomorrow, this weekend, or really…any time of year.
Cake Magazine
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