Strawberry Lemonade Cupcakes
By Amanda Brecht amandabrecht
These taste WONDERFUL! The batch does only make ten, and you will want more than that! I would recommend doubling the ingredients so that it makes a total of twenty cupcakes (or more, if you prefer), rather than ten cupcakes. I made these and they were all gone in just a few minutes.
unsalted butter, at room temperature
egg yolks, at room temperature
pure vanilla extract
plus 1 tablespoon(s) sugar
instant pink lemonade mix (i used country time)
strawberries, carefully diced
cold cream cheese
butter, firm but not cold
powdered sugar, sifted
pure vanilla extract
pink food coloring to your liking (i used mccormick neon colors)
1For the Cupcakes: Preheat the oven to 350º and line ten muffin cups with baking liners and set aside.
2Cream butter, sugar, and lemonade mix until fluffy. Add vanilla, baking soda, salt, and egg yolks. Mix in buttermilk and gradually add flour.
3Clean strawberries and remove the stem. With a VERY sharp knife, slice the berries and then dice into 1/4 inch pieces, careful not to crush them. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.
4Fill each cup with about 1 tablespoon of batter. Then sprinkle 5 to 6 pieces of fresh strawberry per cup. Then add more batter per cup, filling each to about 2/3 full.
5Bake for about 20 minutes, or until a test straw can be cleanly removed.
6For the Frosting: Combine butter, salt, and cream cheese in mixer and beat on medium speed for 2 to 3 minutes.
7Add powdered sugar until just incorporated. Don't over mix! It should be thick but not fluffy. Add vanilla. You may mix in the food coloring to your liking. I used McCormick Neon Colors and wanted my frosting to be hot pink, so I used about 6 to 7 drops of pink,
8After the frosting is done, I would highly recommend letting it sit in the refrigerator for 15 to 20 minutes so that it can set up a bit. I found this helpful, as I use the disposable decorating bags.