Strawberry Lemonade Cupcakes

Cupcake Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, room temperature
1 1/4 cups sugar
2 tbsp lemon zest
1 tsp fresh squeezed lemon juice
1 tsp vanilla extract
4 eggs
1/4 cup vegetable oil
1/4 cup whole milk
2 cups cake flour
2 tsp baking powder
1/2 teaspoon salt

Frosting Ingredients
3 cups powdered sugar
1 cup butter, room temperature
2 packages (8 oz) of cream cheese, softened
1 teaspoon vanilla extract
8 oz fresh strawberries
1/4 cup of sugar

INSTRUCTIONS
To make cupcakes—
Preheat oven to 325˚F. Prepare cupcake pan with liners.

Combine flour, baking powder and salt in a bowl and set aside. In a stand mixer, fitted with a flat beater, combine cream cheese, butter, sugar, lemon zest, lemon juice and vanilla extract until light and fluffy, about 3 to 4 minutes.

Add eggs one at a time, beating after each addition. Then beat in oil. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Try not to over mix.

Fill cupcake liners about 1/2-2/3 full. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

To make frosting—
In a food processor or blender, puree the strawberries. Strain the strawberries through a fine mesh strainer to remove the seeds. Once all seeds are removed, add the strawberry juice and the sugar to a sauce pan. On medium heat, reduce until the sauce can coat the back of a spoon. Remove and let cool.

In a stand mixer, fitted with a flat beater, combine all frosting ingredients.
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Ah, my fridge is back to normal… full of baked goods.

These cupcakes are delicious. I think I could have added an extra teaspoon of lemon juice to really tang these up, but they were light and creamy and refreshing. I’d say this was a good way to start back here again. Great to be back.

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22 responses to “Strawberry Lemonade Cupcakes

  1. snippets of thyme March 1, 2011 at 11:20 pm

    These are adorable. The tiny little heart on top is perfect. A true lesson in “less is MORE”. Wonderful photo.

  2. LoyoyaNL March 2, 2011 at 5:29 am

    Looks yummy. Love the cupcake in the fridge…so sweet :).

  3. marla {family fresh cooking} March 2, 2011 at 7:38 am

    These cupcakes are so adorable – love the mini hearts on top!

  4. anabela pereira March 2, 2011 at 8:26 am

    Delicious :)))

  5. Pingback: Strawberry Lemonade Cupcakes | scrinkalicious RECIPES

  6. Pingback: Strawberry Lemonade « cakefluxx

  7. FireMom April 4, 2011 at 11:11 am

    Hooray!

    I was looking for a great lemon-based cupcake recipe as I have a bunch of lemons to use up. Thank you! I will be making these this weekend. Will share the recipe with my readers as well!

  8. Amy @DYKTMP? April 22, 2011 at 5:59 pm

    What size tip do you use for frosting? I’m making these this weekend!

  9. Pingback: {Cupcake Monday} Lemonade Cupcakes! | The TomKat Studio

  10. Kevin June 9, 2011 at 5:13 pm

    Hey there,

    Love your blog! We were wondering if we can feature it on our site. We will be launching a new network for food bloggers, foodies and amateur chefs and would love to have you be part of it. You can visit us at http://knapkins.com

    cheers,
    Kevin

  11. Stacie C. Morris July 1, 2011 at 2:19 pm

    I gave this recipe a try. The cupcakes were a little dry, but still tasted good. I added the extra lemon juice for tang. Wow. The frosting seems too watery for lack of a better word, so I added extra powdered sugar. Do these need to be kept in the fridge?

    • ktfrek July 1, 2011 at 7:55 pm

      Sorry to hear that Stacie! Maybe we’re a little off with ovens and temperatures? My oven tends to be on a fritz every now and again, but I got moist cupcakes out of this recipe.

      I kept these in the fridge because the frosting is on a softer side, but with all the strawberry and lemon in it, it’s kind of hard not to be. Adding too much powdered sugar tends to make the frosting a bit chalky in my opinion. It’s a very delicate balance, you know?

  12. Stacie C. Morris July 10, 2011 at 4:55 pm

    I tried this recipe again (it was a huge hit at a party) and the cupcakes were fine. I must have left them in too long. The frosting was still soft, but keeping it in the fridge did help. Thank you so much for your quick response! The second batch was another great hit and I am looking forward to making these again soon!

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