These strawberry lemonade cupcakes are a beautiful summer treat.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
2 hrs 35 mins
total:
3 hrs 25 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.

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  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  • Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.

  • Whisk flour, baking powder, and salt together in a medium bowl.

  • Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.

  • Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

  • Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.

  • Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.

  • Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.

  • While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.

  • Pipe frosting onto cupcakes and garnish each with a strawberry slice.

Cook's Notes:

I used 16 medium strawberries. You can use smaller or larger berries, but you'll need about 12 to 14 ounces total.

An additional 1/4 teaspoon vanilla extract may be used in place of the strawberry extract, if preferred.

Nutrition Facts

378 calories; protein 3.6g; carbohydrates 54.4g; fat 16.7g; cholesterol 77.7mg; sodium 226.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/04/2020
This was a very tasty and very sweet cupcake. I made it as is per the recipe this time, but to cut some of the sweetness I will just chop up more strawberries instead of letting them soak in sugar. And I also used a cream cheese icing to also help cut some of the sweet cake. The cake was also like a shortbread texture, it wasn’t fluffy but it wasn’t dense either!!! Read More
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