Strawberry Lemon Cupcakes Recipes

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STRAWBERRY LEMONADE CUPCAKES



Strawberry Lemonade Cupcakes image

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

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

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 LEMON CUPCAKES



Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON CUPCAKES WITH STRAWBERRY FROSTING



Lemon Cupcakes with Strawberry Frosting image

I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! - Emma Sisk, Plymouth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/4 cup lemon curd
3 tablespoons lemon juice
3 teaspoons grated lemon zest
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/4 cup seedless strawberry jam
2 tablespoons 2% milk
1 cup sliced fresh strawberries

Steps:

  • Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate (29g sugars, Fiber 0 fiber), Protein 1g protein.

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