Scrumptious Strawberry Lemonade Cupcakes Recipes

STRAWBERRY LEMONADE CUPCAKES

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.

PINK LEMONADE CUPCAKES

Steps:

• Preheat oven to 350° and line 2 muffin tins with 20 cupcake liners.
• In a large bowl, prepare cake batter according to package directions. Pour batter into prepared liners, then place a strawberry into each. Bake until golden, about 20 minutes. Let cool completely.
• Make lemonade frosting: In a large bowl using a hand mixer, beat together butter and half of the powdered sugar until smooth. Beat in the lemonade and the rest of the powdered sugar until light and fluffy. Stir in enough red food coloring to make pink (4 drops worked well for us).
• Using a large star tip, pipe cooled cupcakes with lemonade frosting. Garnish with a lemon slice, a strawberry slice, and a decorative straw.

STRAWBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350.
• Stir together Cake mix, dry Jello and 2 tbsp lemonade mix.
• Puree strawberries.
• Add strawberries, eggs and vegetable oil to dry ingredients.
• Mix until smooth and blended.
• Place liners in cupcake pan and fill 2/3 to 3/4 full.
• Bake about 20 minutes.
• Allow to cook completely.
• For Icing:
• Cream butter in a medium bowl
• Slowly add in the powdered sugar and 1/4 cup lemonade mix. Add water as needed, until everything is incorporated and frosting is right consistency.
• Transfer icing to piping bag or zippered bag and clip corner to pipe.
• Ice tops of each cupcake.

STRAWBERRY LEMONADE CUPCAKES

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.

STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY

Steps:

• Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
• Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
• In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
• Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
• Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
• In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
• Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
• In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
• Add the egg white mixture to the batter and mix on medium-low speed until smooth.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
• Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
• Enjoy!

SCRUMPTIOUS STRAWBERRY LEMONADE CUPCAKES

Steps:

• For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
• Bake at 350 for 15-20 min or until cupcakes are done.
• For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
• Top each cupcake with a slice of strawberry and lemon zest. Voila!

MATTIE'S STRAWBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix cake mix, eggs, water, and vegetable oil together in a bowl using an electric mixer; slowly mix in strawberry jam until fully blended into the batter. Beat lemon juice into batter until smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 19 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Spread strawberry frosting onto each cupcake.