A lovely summer treat are these cupcakes made with strawberry lemonade.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
Ingredients
- 12 ounces strawberries, chopped, or more to taste
- 1 ½ tablespoons white sugar, or to taste
- 2 ¾ cups sifted cake flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 sticks butter
- 1 ¼ cups white sugar
- 4 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon strawberry extract
- ½ cup 2% milk
- 3 cups powdered sugar
- 1 stick butter
- 1 tablespoon 2% milk, or as needed
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 4 strawberries, sliced, or more to taste
Instructions
- 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.
- 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
| Calories | 378 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 227 mg |
| Sugars | 36 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
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!!!