Strawberry Lemonade Cupcakes
When you are moving into spring and summer, desserts like these Strawberry Lemonade Cupcakes are the perfect answer to light and bright foods! Just like a glass of lemonade, with real lemon zest and strawberry puree, it’s about to taste like sunshine! And for another taste of warm weather, pair this with my Taco Salad with Fritos!
Strawberry Lemonade Cupcakes Recipe
Ingredients:
Lemon Cupcakes:
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 eggs (at room temp)
2 eggs whites (at room temp)
2 cups white sugar
3/4 cups buttermilk (at room temp)
1 cup softened unsalted butter
1 tsp vanilla
Juice and zest from 1 lemon
Strawberry Frosting:
2 cups powered sugar
1 cups unsalted butter
1/4 cups strawberry puree
Preheat your oven to 350 degrees. In a medium-sized bowl, mix together your flour, baking powder, baking soda, and salt. Using a stand mixer, beat the sugar and butter on med speed until light and fluffy. Add the lemon zest, eggs, and egg whites to your butter mixture and continue to mix on medium.
In a medium-sized bowl, whisk together your lemon juice, buttermilk, and vanilla. Next you will add your flour combination into the mixer bowl, followed by your buttermilk combination. Take turns adding some of each mixture until each bowl is empty. Mix until fully incorporated (a minute or two).
Line your cupcake pan with liners and pour your batter until they are 3/4 full. Bake for 15-18 minutes, depending on how high you’ve made each liner. Allow them to cool for 30 min before frosting.
While the cupcakes are baking and cooling, wash out your mixer bowl to make your frosting. Add powdered sugar, butter and strawberry puree and mix on medium until until light and fluffy. If you feel that it is not stiff enough, add a little more powder sugar.
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Ingredients
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs (at room temp)
- 2 eggs whites (at room temp)
- 2 cups white sugar
- 3/4 cups buttermilk (at room temp)
- 1 cup softened unsalted butter
- 1 tsp vanilla
- Juice and zest from 1 lemon
- 2 cups powered sugar
- 1 cups unsalted butter
- 1/4 cups strawberry puree
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, mix together flour, baking powder, baking soda, and salt.
- Using a stand mixer, beat the sugar and butter on medium speed until light and fluffy.
- Add the lemon zest, eggs, and egg whites to the butter mixture and continue to mix on medium.
- In a medium-sized bowl, whisk together lemon juice, buttermilk, and vanilla.
- Next, add the flour combination into the mixer bowl, followed by your buttermilk combination. Take turns adding some of each mixture until each bowl is empty.
- Mix until fully incorporated (a minute or two).
- Line your cupcake pan with liners and pour your batter until they are 3/4 full.
- Bake for 15-18 minutes.
- Allow them to cool for 30 min before frosting.
- Wash out your mixer bowl to make your frosting.
- Add powdered sugar, butter and strawberry puree and mix on medium until until light and fluffy.
- If not stiff enough, add a little more powder sugar.
