Strawberry Lemonade Cupcakes

Recipe Rating:	1 Rating5
Categories:	Cakes, For Kids
Collections:	Cupcake Collection
Prep Time:	25 Min
Cook Time:	20 Min

Ingredients

CUPCAKES:
4 Tbsp	unsalted butter, at room temperature
1 c	all-purpose flour
1/2 c	buttermilk
1/4 tsp	baking soda
2	egg yolks, at room temperature
1 tsp	pure vanilla extract
3/4 c	plus 1 tablespoon(s) sugar
1/4 tsp	salt
1 tsp	instant pink lemonade mix (i used country time)
4 large	strawberries, carefully diced
FROSTING:
8 oz	cold cream cheese
1 stick	butter, firm but not cold
1/2 tsp	salt
1 lb	powdered sugar, sifted
1/2 tsp	pure vanilla extract
	pink food coloring to your liking (i used mccormick neon colors)

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Amanda Brecht

Full Flavored

Middle Amana, IA

amandabrecht

Member Since Dec 2011

Amanda's Notes:

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.

Directions

For the Cupcakes: Preheat the oven to 350º and line ten muffin cups with baking liners and set aside.

Cream butter, sugar, and lemonade mix until fluffy. Add vanilla, baking soda, salt, and egg yolks. Mix in buttermilk and gradually add flour.

Clean 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.

Fill 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.

Bake for about 20 minutes, or until a test straw can be cleanly removed.

For the Frosting: Combine butter, salt, and cream cheese in mixer and beat on medium speed for 2 to 3 minutes.

Add 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,

After 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.

Comments

5 comments

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Pat Morris AugustgaPat

Apr 22, 2012

Amanda, these look so pretty and sound delicious. I would rather have a great recipe (and this sounds like one) that only makes 10 cupcakes than one that made 24 or more and wasn't anything spectacular. I see that the picture shows the cupcakes with pink icing -but there is no food coloring, strawberries or pink lemonade in the icing -is this a picture from where you made them or another picture? Also, can you taste the lemon in the cupcakes? I like lemon and strawberry together, but wondered if 1 teaspoon makes a different in taste or just adds to color? Thanks for posting. I will try them next week.

julie jeorge julie12

Apr 22, 2012

Saved will be making soon Thanks

Amanda Brecht amandabrecht

Apr 22, 2012

Pat, I am so sorry! I forgot to add the food coloring into the frosting section. I used McCormick Neon Colors for the frosting, and although you cannot tell, the icing was hot pink! This is actually the picture from when I made them, which was actually just last night. You can taste a hint of the lemon in the cupcakes, and mixed with the fresh strawberry, it tastes great. It also adds to color. The cake will be a bit of a yellow, as will the frosting if you do not put food coloring in. Of course, I added the strawberries on top as well. The berries are tasty with the frosting on them!

Pat Morris AugustgaPat