STRAWBERRY LEMONADE CUPCAKES
These strawberry lemonade cupcakes are a beautiful summer treat.
Provided by Jody Rigdon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h25m
Yield 18
Number Of Ingredients 18
Steps:
- Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
- 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.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 54.4 g, Cholesterol 77.7 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 226.7 mg, Sugar 36.2 g
STRAWBERRY LEMONADE-FILLED CUPCAKES
Get an extra creamy surprise hidden in the center of our Strawberry-Lemonade Filled Cupcakes. These filled cupcakes make any occasion extra special.
Provided by My Food and Family
Categories Recipes
Time 1h17m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Reserve 1 Tbsp. drink mix for later use. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining drink mix into batter before spooning into prepared muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
- Spread reserved drink mix onto small plate. Press top of cupcakes into drink mix.
- Use handle of wooden spoon to poke hole in top of each cupcake. Spoon COOL WHIP into pastry bag fitted with round tip. Use to pipe about 1 Tbsp. COOL WHIP into each cupcake; top with remaining COOL WHIP. Garnish with strawberries.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 0.7737 g, Sugar 17 g, Protein 1 g
STRAWBERRY LEMONADE CUPCAKES
Make and share this Strawberry Lemonade Cupcakes recipe from Food.com.
Provided by Sierra
Categories Dessert
Time 42m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Line a muffin tin with paper liners.
- In a small bowl, mix together flour, baking powder, and salt.
- In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
- Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
- For frosting:.
- Wash and hull strawberries. Puree in food processor and set aside.
- Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
- Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
- Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
- Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.
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