STRAWBERRY LEMONADE CUPCAKES

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Hi there! It’s Fiona stopping in from Just So Tasty, and at the moment I’m sharing those Strawberry Lemonade Cupcakes.



Ingredients

  • Lemon Cupcake
  • 1 1/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 tbsp lemon zest freshly grated
  • 3 big egg whites (you can discard the yolks)
  • 1 1/2 tsp vanilla
  • 1/2 cup sour cream room temperature
  • 3 tbsp lemon juice freshly squeezed*
  • Strawberry Frosting
  • 8 oz recent strawberries
  • 3/4 cup unsalted butter softened to room temperature
  • 3-4 cups powdered sugar sifted
  • 1 tbsp 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 collectively the flour, cornstarch, baking powder and salt.
  • Then in a big bowl utilizing an electrical mixer beat collectively the butter, sugar and lemon zest till fluffy. Add within the egg whites and vanilla extract and proceed blending till combined.
  • Turn the mixer down to low velocity and blend in about ½ of the sour cream adopted by half of the flour mixture. Then turn off the mixer and scrape down the facets of the bowl. Repeat with the relaxation of the sour cream and flour mixture. Then turn off the mixer and stir within the lemon juice. Be cautious to no longer over mix.
  • Spoon the batter into your ready muffin pan, filling every muffin paper about ⅔ to ¾ full. You'll quit up with 12-14 cupcakes total.
  • Bake within the preheated oven for 15-18 minutes or till an inserted toothpick comes out clean.
  • Strawberry Frosting
  • Core the strawberries to take away the inexperienced centers. Then puree within the meals processor or blender till smooth. Then push the puree by way of a wire sieve to take away the seeds. You ought to have about ¾ cup of puree.
  • Transfer the puree to a small saucepan over medium warmth and convey to a boil whereas gently stirring. Allow the combination to boil for about 15-20 minutes, or till the combination has diminished to about ⅓ to ¼ of the unique amount (about ¼ cup). The thicker your puree is, the thicker your frosting will be.
  • Remove from the warmth and permit combination to cool fully. You can region it within the fridge or freezer to velocity up the process.
  • In a big bowl beat the butter till 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 diminished strawberry puree. The combination ought to be chilly when it is brought to the frosting, otherwise the frosting will separate.
  • Once added, beat within the relaxation of the powdered sugar and the whipping cream if necessary.
  • Frost the cupcakes both with a piping bag (I used a 1M tip or with a knife).

Recipe Notes

  • Use 2 tablespoons recent lemon juice and 1 tablespoon milk for a a good deal less stable lemon flavor
  • I suggest storing those cupcakes in an hermetic container within the fridge

Nutrition Facts

  • Strawberry Lemonade Cupcakes
  • Amount Per Serving
  • Calories 442Calories from Fat 189
  • % Daily Value*
  • Fat 21g32%
  • Saturated Fat 13g81%
  • Cholesterol 57mg19%
  • Sodium 75mg3%
  • Potassium 161mg5%
  • Carbohydrates 61g20%
  • Sugar 47g52%
  • Protein 2g4%
  • Vitamin A 670IU13%
  • Vitamin C 13.9mg17%
  • Calcium 59mg6%
  • Iron 0.8mg4% 

I totally love strawberry lemonade simply due to the fact it’s like summertime in a pitcher and quite in pink. And each time there’s a delicious taste combination – I all the time desire to make it into cupcake.


These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with recent fruit flavors. The cupcakes have a delicious fairly tangy lemon flavor. Then we’re utilizing recent 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 utilizing simply the egg whites and including a bit of cornstarch to hold the batter light. Fresh lemon zest & freshly squeezed lemon juice supply the lemon flavor. I discovered those cupcakes have a good trace of lemon, but they’re no longer too tart.


Then the strawberry frosting is truly the star of the show. It’s fluffy, creamy and has the prettiest color. Because we’re making the frosting utilizing recent berries it takes a couple of more steps – but it’s 100 pc price it.

These Strawberry Lemonade Cupcakes are so quite and appropriate for spring or summer. They leap with fluffy, moist lemon cupcakes. Then they are topped with strawberry frosting constructed from recent berries!



I assume those strawberry lemonade cupcakes are the appropriate taste combination. The trace of tanginess and recent lemon flavor, moist cupcake crumb, and creamy strawberry frosting – I desire you're keen on them as a lot as I do!

STRAWBERRY LEMONADE CUPCAKE RECIPE:
These Strawberry Lemonade Cupcakes are so quite and appropriate for spring or summer. They leap with fluffy, moist lemon cupcakes. Then they are topped with strawberry frosting constructed from recent berries!

Strawberry Lemonade Cupcakes
These Strawberry Lemonade Cupcakes are so quite and appropriate for spring or summer. They leap with fluffy, moist lemon cupcakes. Then they are topped with strawberry frosting constructed from recent berries!