Strawberry Lemonade Cupcakes
User Reviews
4.7
Strawberry Lemonade Cupcakes
Description
Strawberry Lemonade Cupcakes feature a lemon cupcake base incorporating flour, cornstarch, baking powder, softened butter, sugar, fresh lemon zest, egg whites, vanilla extract, sour cream, and freshly squeezed lemon juice. The batter is mixed carefully to avoid overmixing, ensuring a tender crumb. They bake until a toothpick comes out clean, producing delicate, moist cupcakes with a bright lemon flavor.
The strawberry frosting is prepared by pureeing fresh strawberries and blending with softened butter and powdered sugar to achieve a creamy consistency, with optional heavy cream to adjust texture. This frosting provides a fresh strawberry sweetness that complements the lemon cupcake underneath.
These cupcakes pair well with tea or light gatherings and highlight the synergy of lemon and strawberry for a balanced sweet-tart dessert.
Adjusting lemon juice and milk quantities can modulate the lemon intensity. Storing the cupcakes in an airtight container in the refrigerator helps maintain freshness.
Ingredients
Lemon Cupcake
- 1 1/4 cups all-purpose flour
- 3 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened to room temperature, unsalted
- 1 cup sugar
- 2 tbsp lemon freshly grated, zest
- 3 large egg you can discard the yolks, white
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 3 tbsp lemon juice freshly squeezed*
Strawberry Frosting
- 8 oz strawberry fresh
- 3/4 cup butter softened to room temperature, unsalted
- 3-4 cups powdered sugar sifted
- 1 tbsp heavy whipping cream if needed
Instructions
Cupcakes
- Preheat the oven to 350F degrees. Line a 12 cavity muffin pan with muffin papers.
- In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
- Then in a large bowl using an electric mixer beat together the butter, sugar and lemon zest until fluffy. Add in the egg whites and vanilla extract and continue mixing until combined.
- Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture. Then turn off the mixer and scrape down the sides of the bowl. Repeat with the rest of the sour cream and flour mixture. Then turn off the mixer and stir in the lemon juice. Be careful not to over mix.
- Spoon the batter into your prepared muffin pan, filling each muffin paper about ⅔ to ¾ full. You'll end up with 12-14 cupcakes total.
- Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.
Strawberry Frosting
- Core the strawberries to remove the green centers. Then puree in the food processor or blender until smooth. Then push the puree through a wire sieve to remove the seeds. You should have about ¾ cup of puree.
- Transfer the puree to a small saucepan over medium heat and bring to a boil while gently stirring. Allow the mixture to boil for about 15-20 minutes, or until the mixture has reduced to about ⅓ to ¼ of the original volume (about ¼ cup). The thicker your puree is, the thicker your frosting will be.
- Remove from the heat and allow mixture to cool fully. You can place it in the fridge or freezer to speed up the process.
- In a large bowl beat the butter until fluffy, then beat in about 1.5 cups of the powdered sugar. Then turn the mixer down to low and beat in 2-3 tablespoons of the reduced strawberry puree. The mixture must be cold when it's added to the frosting, otherwise the frosting will separate.
- Once added, beat in the rest of the powdered sugar and the whipping cream if necessary.
- Frost the cupcakes either with a piping bag (I used a 1M tip) or with a knife.
Notes
- For a milder lemon flavor, use 2 tablespoons fresh lemon juice combined with 1 tablespoon milk in the batter.
- Store cupcakes in an airtight container in the refrigerator to keep them fresh longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 57mg | 19% |
| Sodium | 75mg | 3% |
| Potassium | 161mg | 3% |
| Sugar | 47g | 94% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 59mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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