STRAWBERRY LEMON CUPCAKES RECIPE: HOW TO MAKE IT
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—they turned out fantastic! —Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 11
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, FatContent 12g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 198mg sodium, CarbohydrateContent 35g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
STRAWBERRY LEMONADE CUPCAKES RECIPE | ALLRECIPES
These strawberry lemonade cupcakes are a beautiful summer treat.
Provided by Jody Rigdon
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 3 hours 25 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 18 cupcakes
Number Of Ingredients 18
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, CarbohydrateContent 54.4 g, CholesterolContent 77.7 mg, FatContent 16.7 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 10.2 g, SodiumContent 226.7 mg, SugarContent 36.2 g
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