Conversation Heart Cupcakes

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Nothing screams Valentine’s Day like conversation heart candies. This recipe takes those classic treats and infuses them into the fluffy batter and rich, colorful buttercream frosting of a cupcake. Conversation heart cupcakes are so fun to make and they actually taste like the sweet little candies they are named after. Yum!

Easy Conversation Heart Cupcakes

Do you remember opening that paper box full of small, colorful, heart-shaped candies as a kid? I sure do. Those little conversation hearts are a classic sign that Valentine’s Day is near. Not everyone is a fan of them, but I always have been. I’ve always want to make something fun and whimsical with them. And then it came to me…conversation heart cupcakes!

This recipe dissolves conversation heart candies into milk and incorporates the mixture into a light and fluffy cupcake batter. I was so pleased at how they turned out. You can actually taste the candies in the cupcake. Top it off with a big swirl of smooth, rainbow buttercream frosting (also infused with conversation heart flavor) and fondant hearts and you’ve got yourself the perfect Valentine’s Day treat.

Why You’ll Love This Cupcake Recipe

What’s not to love about a rainbow, candy-infused dessert? Not much! But let me fill you in on my favorite things about these conversation heart cupcakes.

• Visual appeal. These Valentine’s Day cupcakes are so bright and colorful…a subtle pink cupcake topped with a rainbow of frosting? You might as well hang them on a wall and call it art.
• You can taste the candy. My inspiration for these cupcakes was the little candies they are named after. I love that the flavor of those candies actually comes through in the cupcake and the frosting.
• Nostalgia. As a kiddo, one of my favorite things about Valentine’s Day was conversation heart candies. To this day, their unique flavor really takes me back. These cupcakes carry that flavor and, if you’re anything like me, will transport your senses back to childhood.

Recipe Ingredients

Here is a general list of all of the ingredients you will need to make conversation heart cupcakes. Don’t forget to scroll to the recipe at the bottom of this post for more details on measurements, etc.

For the Fondant Hearts

• White Fondant
• Gel icing colors – I used pink, orange, yellow, blue, green, and violet to match the colors of conversation hearts. I like both Americolor and Wilton and both would work here. I will say that the violet Wilton gel color is more true to a nice purple.
• Small Heart Cookie Cutter – I actually used the heart cutter from my linzer cookie cutter set, but if you don’t have one of those, these little heart cutters look great.
• Food writer pen

For the Conversation Heart Milk

• Milk – If you are dairy-free, go ahead and use your favorite, neutral, dairy-free milk substitute instead.
• Conversation hearts – I tested using just pink and purple hearts and then using pink, purple and white. I personally really liked the flavor with the addition of the white hearts (it was a little stronger), but feel free choose your preference.

For the Conversation Heart Cupcakes

• All-purpose flour – Make sure to measure your flour accurately. I recommend using a food scale. Feel free to use your favorite 1:1 gluten-free substitute if you don’t do well with gluten.
• Baking powder – To give your cupcakes rise.
• Salt – For flavor.
• Unsalted butter – This should be room temperature.
• Sugar – Regular granulated sugar.
• Sour cream – For extra moisture to keep these cupcakes moist and tender.
• Vanilla extract – For a touch of flavor.
• Conversation heart milk
• Egg whites – These are whipped to add lightness to the cupcakes. Using egg whites instead of whole eggs works best in these cupcakes. The lighter flavor of the egg whites allows the conversation heart flavor to come through more.

For the Buttercream

• Unsalted butter – Should be room temperature.
• Powdered sugar – For volume and consistency.
• Vanilla extract – For flavor.
• Conversation heart milk – Also for flavor and smoothing out the buttercream.
• Salt – For flavor, as well.
• Gel icing colors – I used the same pink, orange, yellow, blue, green, and violet as for the fondant hearts.

Additional

• Ziplock bags
• Clear wrap
• Piping bag
• Ateco 847 piping tip (or similar tip)

How to Make Valentine’s Cupcakes

Fondant hearts, conversation heart-infused milk, cupcakes, and buttercream…it all sounds like a lot but I promise that, If you follow my recipe closely, you will find yourself with cupcakes fit for a bakery. Here is a basic rundown of how to make conversation heart cupcakes. Check out the full recipe below for more detailed instructions.

Step 1: Make the Fondant Hearts (Do this 1-2 days ahead)

You could forgo the fondant hearts and just use the large sized conversation hearts on top of your cupcakes. But if you’re going to make them and customize them, here’s how.

• Color. Take 6 pieces of white fondant and color 5 of them, each with a different color. I chose yellow, pink, orange, purple, and greenish blue to match the colors of conversation hearts. You can leave the last one white.
• Cut. Roll out each color and cut into hearts using a heart-shaped cutter. Allow the hearts to harden for 1-2 days.
• Decorate. Write cute love notes on each one using the food writer pen

Step 2: Make the Conversation Heart Milk

• Dissolve the candies. Combine the warm milk and conversation hearts in a jar. Stir occasionally for about 1 hour until the hearts have dissolved into the milk.

Step 3: Make the Cupcakes

• Combine the dry ingredients in one bowl.
• Cream. Cream together the butter and sugar before adding the sour cream and vanilla extract.
• Combine. Add half of the dry ingredients and combine before adding the conversation heart milk followed by the rest of the dry ingredients. Mix just until well combined. Don’t over mix.
• Add the egg whites. Whip the egg whites into stiff peaks and fold them into the batter.

• Bake. Spoon the batter into lined cupcake tins and bake at 350°F for 15-17 minutes. Allow the cupcakes to cool before topping with buttercream.

Step 4: Make the Rainbow Buttercream and Assemble

• Make the buttercream. Beat the butter until smooth in a large mixing bowl before adding half of the powdered sugar and beating to combine. Incorporate the vanilla and a bit of the conversation heart milk followed by the rest of the powdered sugar and a pinch of salt. If the mixture is too thick, add more conversation heart milk until you achieve the desired consistency.

• Color. Divide the buttercream into 5 bowls and color each a different color with the gel icing color.
• Make a rainbow. Transfer each color to its own Ziploc bag and pipe the contents of each Ziploc into side-by-side rows onto clear wrap. Use the clear wrap to roll the rows into a log and place the log in a piping bag.
• Frost. Pipe the rainbow buttercream on top of the cooled cupcakes and finish each one off with a fondant heart.

Tips and Tricks for Perfect Cupcakes

When making cupcakes, there are a few tips and tricks that will set you up for success. Here are some of mine.

• Fold in the egg whites. The point of beating the egg whites is to introduce an airiness to the batter that will yield a fluffier cupcake. So when incorporating the egg whites into the batter, fold gently so as not to deflate all of the air out of the freshly whipped whites.
• Don’t overfill. When filling cupcake liners with batter, it is important to only fill about halfway. The cupcakes will rise as they bake and you don’t want them to pop up over the liner.
• Cool your cupcakes. If you try to add buttercream (or any frosting for that matter) to a hot cupcake, it will melt right off. So have patience and allow your cupcakes to cool before topping with luscious frosting.
• Choose your colors wisely. You can use whichever colored conversation hearts you prefer but mix with caution. If you want to avoid a brownish hue, avoid mixing green and orange. Also, keep in mind that the white hearts have a stronger flavor, so if you are looking for that candy kick, incorporate those into your conversation heart mix.

How to Store

Conversation heart cupcakes are best stored in an airtight container for 3-4 days. You can leave them at room temperature or refrigerate them to keep them fresher, but they should be served at room temperature. I recommend adding the fondant hearts just before enjoying as they will absorb moisture and get soggy and the writing will run if left nestled in the frosting for too long.

Can I Freeze These?

You can freeze these Valentine’s Day cupcakes. Arrange the cooled cupcakes (frosted or unfrosted) in a single layer in an airtight container. Close the container and store it in the freezer for up to 3 months. When it comes time to enjoy, remove the desired number of cupcakes from the container and allow them to thaw in the fridge, then serve at room temperature.

More Valentine’s Day Ideas

Valentine’s Day feels like a great opportunity to bake. There is nothing like the gift of a sweet treat to brighten your sweetheart’s day. These conversation heart cupcakes are pretty divine, but here are some of my other Valentine’s Day faves.

• Valentine’s Day Fudge
• Valentine’s Day Heart Cutout Cookies
• Valentine’s Day Rice Krispie Treat Cupcakes
• Mini Rose Cheesecakes
• Chocolate Covered Strawberry Layer Cake
• Chocolate Lava Cakes
• Chocolate Covered Strawberries

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