white chocolate strawberry lemonade cupcake
(1 rating)
I had invited a bunch of people over to come see my new house recently. I thought it would be nice to have a yummy little baked good offering for them all. Strawberries are officially in season here in Florida so I got the idea for these cupcakes. I love lemon desserts, and I love my lemon cake recipe, so I combined it all into these cupcakes. To new beginnings! Because strawberries are in season I suggest making your own strawberry syrup if you can!
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(1 rating)
yield
24 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For white chocolate strawberry lemonade cupcake
- LEMON CAKE
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2 1/2 ccake flour, sifted
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1 cwhite sugar
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2 tspbaking powder
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1/2 tspbaking soda
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2 lgeggs
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3 lgegg yolks
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1 cunsalted butter, softened
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2 tsplemon zest, finely grated
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1/4 clemon juice, fresh
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2 tsppure vanilla extract
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1/2 cmilk
- WHITE CHOCOLATE STRAWBERRY CHEESECAKE FILLING
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2 ccream cheese, softened
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1/2 cconfectioner's sugar
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2 1/2 Tbspstrawberry syrup
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10 ozwhite chocolate, melted in a double boiler
- STRAWBERRY BUTTERCREAM FROSTING
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1 cunsalted butter, softened
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3 1/2 cconfectioner's sugar
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1/4 tspsalt
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3 Tbspstrawberry syrup
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red food coloring drops to adjust color of frosting
- GARNISH
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1/4 csliced strawberries
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3 Tbspwhite chocolate chips
How To Make white chocolate strawberry lemonade cupcake
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1Preheat oven to 350'F
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2For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
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3Cream butter with an electric mixer. Add sugar to butter gradually, continue beating until sugar is completely beaten with butter into a paste. Beat the butter paste until it is super fluffy and light.
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4Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
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5Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
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6Add lemon juice to butter mixture and beat slowly until completely incorporated. Side note: The mixture will look curdled after you add the lemon juice. This is normal, it'll smooth out when you get to the dry ingredients.
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7Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
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8Beat down sides of bowl and beat on high for 20 seconds.
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9Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
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10For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
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11Add melted white chocolate to the cream cheese mixture and blend completely. Side note: Be sure the white chocolate is cooled, but not hardening. If the chocolate is scalding it will cook the cream cheese! The white chocolate should be slightly warm to the touch.
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12Once chocolate is completely blended into cream cheese mixture, add strawberry syrup. Blend loosely, this will give the mixture a ribbon of syrup and keep it from turning pink entirely.
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13For Strawberry Butter Cream Frosting: Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer.
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14Assembly: Once cup cake are cooled core the cupcakes and scoop cheese cake filling into each cake. They will take about a half of a tablespoon each.
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15Frost with butter cream frosting. Garnish as desired and chill before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for White Chocolate Strawberry Lemonade Cupcake:
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