Strawberry Lemonade Cupcakes

Hi there! It’s Fiona stopping in from Just So Tasty, and today I’m sharing these Strawberry Lemonade Cupcakes.

I absolutely love strawberry lemonade because it’s like summertime in a glass and pretty in pink. And whenever there’s a delicious flavor combination – I always want to make it into cupcake.

These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. The cupcakes have a delicious slightly tangy lemon flavor. Then we’re using fresh berries for the frosting. Isn’t strawberry season the best?

The lemon cupcakes are made with sour cream so they’re perfectly moist. Then we’re using just the egg whites and adding a little cornstarch to keep the batter light. Fresh lemon zest & freshly squeezed lemon juice give the lemon flavor. I found these cupcakes have a nice hint of lemon, but they’re not too tart.

Then the strawberry frosting is really the star of the show. It’s fluffy, creamy and has the prettiest color. Because we’re making the frosting using fresh berries it takes a few extra steps – but it’s 100% worth it.

I think these strawberry lemonade cupcakes are the perfect flavor combination. The hint of tanginess and fresh lemon flavor, moist cupcake crumb, and creamy strawberry frosting – I hope you love them as much as I do!

Strawberry Lemonade Cupcakes
SO many delicious components in every bite!

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins

Ingredients

For the cupcakes:

•     1 1/2 cups (190 grams) all-purpose flour
•     1/2 tsp. salt
•     2 tsp. baking powder
•     1/2 cup (1 stick; 115 grams) unsalted butter at room temperature
•     2 tsp. vanilla extract
•     2 large eggs at room temperature
•     1/2 cup (120 ml) whole milk
•     1 cup (200g) white sugar
•     zest and juice of two medium lemons

For the filling:

•     1/2 cup lemon curd (homemade or store-bought)

For the frosting:

•     8 ounces fresh strawberries
•     3-4 cups (340-450 grams) powdered sugar
•     3/4 cup (1 1/2 sticks; 173 grams) unsalted butter at room temperature

Instructions

1. Preheat the oven to 350 degrees F (180 C). Prepare a 12-count muffin pan with paper liners and set aside.
2. In a medium bowl, combine flour, baking powder, and salt. Whisk to combine and set aside.
3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until creamed, 2-3 minutes. Add the eggs and vanilla, scrape down the sides of the bowl, and beat again on medium-high speed until mixture is well-combined.
4. Add the dry ingredients to the butter-sugar mixture in three batches, beating on low speed after each addition. Mix in the milk, lemon zest, and juice, and beat again on low speed just until combined. Do not overmix!
5. Divide batter evenly between 12 cupcake liners, and bake for 18-20 minutes, until a toothpick inserted in the middle of cupcakes comes out clean. Remove from the oven, allow to cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely before filling and frosting.
6. To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon a small amount of lemon curd into the well. If you like, you can slice each cone you removed and replace just the top edge, so the top of the cupcake still has a smooth surface of cake with the curd underneath. (This is definitely not necessary, but is pretty quick and easy and can make the cupcakes slightly easier to frost.)
7. To make the frosting, slice green tops from the strawberries, then puree in a food processor or blender until smooth. Strain puree through a wire sieve to remove seeds; you should have about 3/4 cup of puree.
8. Transfer puree to a small saucepan over medium heat and bring to a boil. Allow the mixture to boil gently for 15-20 minutes, until the mixture has reduced to about 1/4 cup. Remove from the heat and place mixture in the fridge to cool.
9. Using a handheld or stand mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, then beat in 1 1/2 cups of the powdered sugar. Turn mixer down to low and beat in 2-3 tablespoons of the chilled, reduced strawberry puree. Add the rest of the powdered sugar and beat on medium-high speed until frosting is thick and creamy.
10. Frost cupcakes as desired - I used a Wilton 1M tip. Enjoy!

Strawberry Lemonade Cupcakes #Strawberry #Lemonade #Cupcakes Dessert Recipes Easy Strawberry, Dessert Recipes Easy Gluten Free, Dessert Recipes Easy Pie, Dessert Recipes Easy Oreo, Dessert Recipes Easy Peanut Butter, Dessert Recipes Easy Cream heese,