Growing up, I never would have even tried a lemon dessert. If it ain’t chocolate, it ain’t dessert. Recently though, I can’t seem to get enough of the flavor combined with fruit! These strawberry lemonade cupcakes are my most recent flavor foray and and they were a big hit with the girls at work! These are great for summer time, and would be super cute incorporated into a lemonade stand-themed party.
For the cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp lemon zest
- 12 tbsp unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup milk
- 2 cups fresh strawberries, chopped
- Lemon juice for brushing (optional)
For the frosting:
- 1 cup fresh strawberries, roughly chopped
- 12 oz. cream cheese, at room temperature
- 18 tbsp unsalted butter, at room temperature
- 2 2/3 cups confectioners’ sugar
- 3 tsp lemon juice
- 1 tsp vanilla extract
Begin by preheating oven to 325 degrees Fahrenheit and lining cupcake tins with liners, about 21-22 for this recipe. Chop your strawberries and zest your lemon, then stop and admire your handwork while taking biiiiig whiffs of the delicious scent wafting from the bowls…
Mm mm, yes. In a medium mixing bowl, combine the flour, baking powder, salt and lemon zest. Whisk together and set aside. In the bowl of your stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at time. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
While your cupcakes are cooling, poke a few holes in the tops and drizzle with lemon juice if you want a nice kick of lemon flavor.
Otherwise, move on to your frosting! Purée your strawberries and strain to remove seeds; set aside. In the bowl of your stand mixer, beat together the butter and cream cheese until fluffy. Add the confectioners’ sugar and beat again until smooth. Drizzle in the lemon juice and vanilla until incorporated. Finally, add the strawberry purée until you reach your desired texture and flavor (I added 6 or 7 tablespoons).
Frost cooled cupcakes and enjoy! 😎
Recipe adapted slightly from Annie’s Eats.