Conversation Heart Cupcakes with Homemade Marshmallow Frosting

Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 200 cupcake recipes and decorating ideas!

We are having such a great time sharing Valentine’s Day ideas, I hope you are enjoying them! Did you see the Valentine’s Day Party yesterday, there are over 400 wonderful ideas! Wow!

Today I have some really easy Valentine’s Day Cupcakes that you and the kiddos can make together! Not only are the sweet little cupcakes, Vanilla Cupcakes with Fluffy Marshmallow Frosting, delicious, they can be personalized with Conversation Hearts!

These would be perfect for a classroom party…don’t you think? Write each child’s name on the Conversation Heart for them to enjoy!

Let’s get started…

The Vanilla Cupcakes started with a box mix, then I added the ingredients to make them taste homemade {check out my video showing you how}, then the Fluffy Marshmallow Frosting {recipe below}, which is now my absolute favorite frosting, thanks to Cake Duchess for sharing it! I may or may not have eaten the frosting by the spoonful…several times…I’ll never tell the truth!

And then the most adorable Conversation Hearts were placed on top. Brach’s is sharing their new Create Your Own Large Conversation Hearts this year, exclusive and available at your local Walmart. The blank candy hearts come with a food-safe writing pen for you to personalize your own Conversation Hearts!

Maybe you would like to ask that special someone to marry you? Or maybe, ask your sweetie to marry you all over again!


Fluffy Marshmallow Frosting

The best marshmallow frosting ever! Light, fluffy and not too sweet. Recipe from

  • Prep Time: 15 minutes
  • Total Time: 15 minutes


  • 1 cup of sugar, granulated
  • 1/3 cup water
  • 1/2 teaspoon cream of tartar
  • 4 Egg whites, room temp


  1. In a saucepan, add sugar, water and cream of tartar.
  2. Bring to boil, do not stir, until temperature reaches 245 degrees. Bubbles should be clear.
  3. While the syrup is cooking, beat egg whites until soft peaks form.
  4. When syrup reaches 245 degrees, remove from heat, and carefully, slowly pour into the egg whites, while the mixer is running. Beat on high speed for 5-7 minutes until stiff peaks form.
  5. Optional flavoring – add 1 teaspoon vanilla or other flavoring if desired, gently fold in.
  6. Optional coloring – add a very small amount of gel paste coloring, and slowly fold into the frosting, be careful not to deflate the egg whites.


This recipe makes enough for a 2 layer cake, 13×9 cake or 24-30 cupcakes.
Refrigerate leftovers
Recipe adapted from Cake Duchess

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