Heart-shaped cupcakes are a fun and creative idea for Valentine’s Day or any special occasion. The best part? They are simple to make and sure to impress! Grab a few cupcakes and some buttercream, and let’s get started!
What you'll need
- Pink Food Coloring: For vibrant, eye-catching buttercream.
- White Buttercream: For contrast and decorative details.
- Disposable Pastry Bags: To easily pipe both pink and white buttercream.
- Large Round Piping Tip: For piping smooth heart shapes (or simply cut the tip of the pastry bag).
- Small Star Tip: For detailed borders and accents.
- Edible Twinkle Dust: To add a subtle shimmer to your cupcakes.
- Parchment Paper: This is used to smooth the buttercream and achieve a clean, flat surface.
- Cupcakes: Your favorite flavor, baked and cooled, ready for decorating.
- Refrigerator or Freezer: To chill and set the buttercream for clean, defined designs.
Instructions
- Prepare Pink Buttercream
Mix pink food coloring into your buttercream until you achieve your desired shade of pink. Set aside. - Fill the Piping Bag with Pink Buttercream
Use a disposable piping bag and fill it with the pink buttercream. Cut the tip of the bag to create a large round opening. - Prepare the Piping Bag with White Buttercream
Attach a small star tip to another piping bag, then fill it with white buttercream. - Pipe the Heart Shape
Start at the top left of the cupcake and gently pipe the left side of the heart, curving downward and tapering to a point at the bottom. Return to the top right and repeat the motion on the right side, mirroring the first stroke to complete a symmetrical heart. - Smooth the Heart with Parchment Paper
Lightly press a piece of parchment paper on top of the buttercream heart to flatten the surface. - Chill the Cupcakes
Place the cupcakes in the fridge or freezer for a short time to firm up the buttercream. This helps maintain the perfect heart shape. - Add Sparkle
Lightly dust the buttercream with edible twinkle dust for a touch of sparkle. - Pipe a Shell Border
Fit a piping bag with an open French star tip and fill it with buttercream. To pipe a shell border, apply steady pressure, allowing the buttercream to build up slightly, then pull the bag away to create a tapered end. Repeat this around the entire edge of the heart for a finished look.
See the video below for a visual tutorial!