Go Back

Cute Cupcakes for Kids: Strawberry Heart Cupcakes Recipe - Sweet, Simple, and Fun

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Strawberry Puree: 1 1/2 cups fresh strawberries, hulled (or frozen, thawed and drained)
  • 1 tablespoon granulated sugar (optional, for tart berries)
  • 1 teaspoon lemon juice
  • For the Cupcakes (makes 12–14): 1 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup neutral oil (canola or vegetable)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sour cream, room temperature
  • 1/3 cup strawberry puree (from above)
  • 2–3 tablespoons milk, as needed
  • For the Strawberry Cream Cheese Frosting: 6 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 1/4 cup thick strawberry puree (reduced, see steps)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Heart Design: Small round piping tip (e.g., Wilton #3 or #5) or a zip-top bag with a tiny corner snipped
  • Optional: pink or red sprinkles for extra sparkle

Method
 

  1. Make the strawberry puree. Blend the strawberries with lemon juice (and sugar if needed) until smooth. Pour into a small saucepan and simmer over medium heat for 10–15 minutes, stirring, until thick and jammy. You should end up with about 1/2 cup. Cool completely. This concentrated puree is the key to strong strawberry flavor.
  2. Prep your pan and oven. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If you have extra batter, line 2–3 more cups in a second tin.
  3. Mix the dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter, oil, and sugar. In a large bowl, beat the butter, oil, and sugar on medium speed for 2–3 minutes until light and fluffy. This traps air and helps the cupcakes rise.
  5. Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl as needed, then mix in the vanilla until smooth.
  6. Stir in sour cream and strawberry puree. Mix in the sour cream and 1/3 cup of the cooled strawberry puree until combined. The batter may look slightly curdled—don’t worry.
  7. Combine wet and dry. Add half the dry ingredients, mix on low just to combine, then add 2 tablespoons milk. Add the remaining dry ingredients and mix gently. If the batter seems thick, add up to 1 more tablespoon milk. The batter should be smooth and scoopable, not runny.
  8. Fill and bake. Divide the batter among liners, filling each about 2/3 full. Bake for 16–20 minutes until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  9. Cool completely. Let cupcakes sit in the pan for 5 minutes, then transfer to a rack to cool. Frosting will melt on warm cupcakes, so wait until they’re fully cool.
  10. Make the frosting. Beat cream cheese and butter until smooth and fluffy, 2 minutes. Add powdered sugar 1 cup at a time, mixing on low, then increasing to medium. Beat in vanilla, salt, and 1/4 cup of the reduced strawberry puree. If the frosting is too soft, add more powdered sugar; if too thick, add 1–2 teaspoons milk. You want a creamy frosting that holds soft peaks.
  11. Frost the cupcakes. Use a knife or offset spatula to spread a smooth swirl on each cupcake. Keep it a little flat on top to make the heart design easier.
  12. Pipe the hearts. Fill a small piping bag fitted with a round tip with a darker pink frosting (use the same frosting; add a touch more puree or a tiny drop of gel color if you like). Pipe two small dots next to each other on the cupcake, then use a toothpick or skewer to drag from the center line down to a point. This pulls the dots into a neat heart. Add sprinkles if you want extra color.