Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes | The Blonde Buckeye

I made these adorable little cupcakes for a 1st birthday party & was so pleased at the way they turned out.  Ironically, I used the same Strawberry Buttercream recipe from the same little lady’s baby shower. However this time I used it on a lemon cupcake, to make – you guessed it – Strawberry Lemonade Cupcakes.

Also, to try something new, I used the frosting method that looks like roses!  How cute right?  And sooo easy!  Typically, you start piping on the outer edge of a cupcake & make your way to the center.  But for these, you start from the inside, then go out, tapering off the end.  It’s really easy & looks so pretty.  Another great thing about this method is that it uses a lot less frosting.  (**You could make half of the recipe below if you are using this technique).

Strawberry Lemonade Cupcakes | The Blonde BuckeyeStrawberry Lemonade Cupcakes | The Blonde BuckeyeStrawberry Lemonade Cupcakes | The Blonde BuckeyeStrawberry Lemonade Cupcakes | The Blonde Buckeye

*Adapted from this recipe & this recipe

Strawberry Lemonade Cupcakes
 
Makes 24 cupcakes
Author:
Ingredients
  • CUPCAKES:
  • 3 cups AP flour
  • 2 Tbsp lemon zest
  • ½ tsp baking powder
  • 1 tsp salt
  • 1½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 6 oz cream cheese, room temperature
  • 6 eggs, room temperature
  • 1 tsp vanilla extract
  • 4 Tbsp lemon juice
  • FROSTING:
  • 1 cup frozen strawberries, thawed
  • 2 cups unsalted butter, slightly cold
  • 6 cups powdered sugar
  • 1 tsp vanilla extract (preferably clear)
  • ½ tsp salt
Instructions
  1. CUPCAKES:
  2. Preheat oven to 325 degrees
  3. Line 2-12 well cupcake pans with cupcake liners
  4. In a medium bowl, combine flour, zest, salt & baking powder, set aside
  5. In the the bowl of an electric mixer, cream the butter & sugar together
  6. Using medium-high speed, mix until light & fluffy
  7. Add the cream cheese, then reduce speed to low
  8. Add eggs, one at a time, mixing for about a minute per egg
  9. Next add juice & vanilla extract, continue mixing until combined
  10. Add in the dry ingredients in 3 batches, mixing after each addition
  11. Continue mixing until everything is just combined
  12. Fill the cupcake liners evenly with the batter
  13. Bake for about 20-22 minutes (until inserted toothpick comes out clean)
  14. Transfer cupcakes to a wire rack to cool
  15. FROSTING:
  16. place berries in a food processor & blend into a purée
  17. In the the bowl of an electric mixer, cream butter & salt on medium until fluffy
  18. Reduce speed to low, add sugar slowly & continue to mix at medium-high speed
  19. Add vanilla & 6 Tbsp of the strawberry purée (save the rest for another use)
  20. Continue to beat frosting until just blended & smooth (don’t over mix)
  21. Give each cupcake a swirl of frosting
Notes
Make half of this frosting recipe if using the 'rose' technique (this uses a lot less)

 

Comments

  1. Deb Ocker says:

    These cupcakes look delicious and very springy! One question – what is AP flour? Is it all-purpose flour?

  2. Annette Johnson-specht says:

    YUM! , is there a recipe that resembles this for a microwaveable mug cake?

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