Description
Strawberry Lemonade Cupcakes with moist lemon cake and creamy strawberry frosting made from real ingredients.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 8 ounces strawberries
- 3/4 cup unsalted butter (frosting)
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat oven to 350F and line muffin pan
- Whisk dry ingredients together
- Beat butter sugar and lemon zest until fluffy
- Add eggs and vanilla
- Mix in dry ingredients alternately with sour cream and milk
- Stir in lemon juice and divide batter
- Bake for 15-18 minutes and cool completely
- Blend strawberries and strain seeds
- Cook puree until thick and cool
- Beat butter and powdered sugar then add puree
- Frost cooled cupcakes
Notes
- Use fresh lemon juice for best flavor
- Do not overmix batter
- Cool puree before adding to frosting
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 55