Description
Delight in these charming Strawberry Conversation Heart Cupcakes, perfect for Valentine’s Day or any special occasion. Featuring a moist strawberry-infused cake base with a unique heart-shaped surprise inside, topped with a creamy strawberry-flavored cream cheese frosting and a delicate lemon glaze. Bursting with fresh strawberry flavor and a touch of sweetness, these cupcakes are as fun to make as they are to eat.
Ingredients
Cake
- 2 cups freeze-dried strawberries
- 1/2 cup melted coconut oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, 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
Frosting
- 4 ounces cream cheese, room temperature
- 4 tablespoons salted butter, room temperature
- 1 1/2 – 2 cups powdered sugar
- 1-2 tablespoons cream or milk
- 3-4 tablespoons ground strawberry powder (from processed freeze-dried strawberries)
Glaze
- 1 cup powdered sugar
- 1 tablespoon Meyer or regular lemon juice
- 1 tablespoon water (plus more as needed)
Decoration
- Marbles or pretzel rod sticks or marble-sized foil balls (to create heart shape inside cupcakes)
- Foil pieces (optional, for wedging heart shape)
Instructions
- Prepare Strawberry Powder: In a blender or food processor, process the freeze-dried strawberries into a fine powder until you have about 1/2 to 3/4 cup. Set this aside; it will be used in the batter and frosting.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line 16 cupcake molds with foil liners.
- Mix Wet Ingredients: In the bowl of a stand mixer or using a hand-held mixer, beat together the melted coconut oil, granulated sugar, vanilla extract, eggs, strawberry jam, and milk until fully combined.
- Add Dry Ingredients to Batter: To the wet mixture, add the all-purpose flour, baking powder, baking soda, kosher salt, and 4 tablespoons of the ground strawberry powder. Mix until the batter is smooth and free of lumps.
- Fill and Shape Cupcakes: Fill each cupcake liner about half full with batter. To create the heart shape inside, place one marble, pretzel rod stick, or marble-sized foil ball in each cupcake between the liner and the pan. Use a small piece of foil if needed to wedge the shape securely. This will create a heart-shaped cavity inside the cupcake after baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until the tops are just set. Remove from oven and allow to cool completely.
- Make Frosting: In a large bowl, beat the cream cheese and salted butter with an electric mixer until fluffy, about 2 minutes. Gradually add the powdered sugar along with 3-4 tablespoons of the strawberry powder, beating until smooth. Add milk or cream 1 tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost Cupcakes: Spread or pipe the strawberry cream cheese frosting evenly over each cooled cupcake.
- Prepare Glaze: Whisk together 1 cup powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. Add additional water if needed, a tablespoon at a time, to achieve a pourable but slightly thick glaze.
- Decorate: Drizzle the glaze over the frosted cupcakes. Optionally, decorate with Valentine’s Day words, such as “XO,” using icing or edible markers for a festive touch.
Notes
- The marbles or pretzel sticks are not meant to be eaten; remove them carefully when serving or use edible alternatives.
- For best flavor, use high-quality strawberry jam and fresh freeze-dried strawberries.
- Room temperature eggs and cream cheese ensure smooth batter and frosting.
- The strawberry powder intensifies the strawberry flavor without adding moisture.
- Glaze consistency is important: it should drizzle but not be too runny to maintain decoration.
- These cupcakes keep fresh for up to 3 days when refrigerated in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
