strawberry lemonade cupcakes

Name: Strawberry Lemonade Cupcakes
Prep time: 25 min
Cook time: 20 min
Cuisine: American
Ingredients: ## CUPCAKES:; 4 tablespoon(s) unsalted butter, at room temperature; 1 cup(s) all-purpose flour; 1/2 cup(s) buttermilk; 1/4 teaspoon(s) baking soda; 2 - egg yolks, at room temperature; 1 teaspoon(s) pure vanilla extract; 3/4 cup(s) plus 1 tablespoon sugar; 1/4 teaspoon(s) salt; 1 teaspoon(s) instant pink lemonade mix (I used country time); 4 large strawberries, carefully diced; ## FROSTING:; 8 ounce(s) cold cream cheese; 1 stick(s) butter, firm but not cold; 1/2 teaspoon(s) salt; 1 pound(s) powdered sugar, sifted; 1/2 teaspoon(s) pure vanilla extract; - pink food coloring to your liking (I used McCormick neon colors)

(2 RATINGS)

1.52K Pinches 13 Photos

Amanda Brecht

Middle Amana, IA

Updated on Jul 5, 2022

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. I made these and they were all gone in just a few minutes.

Rate

A platter of Strawberry Lemonade Cupcakes.

Blue Ribbon Recipe

Strawberry lemonade cupcakes that are perfect for summer! Soft, fluffy, and moist, the cake just melts in your mouth. The bits of fresh strawberries in the cake are bursts of flavor. They have a faint lemon taste. If you want a bit more lemonade flavor in the frosting, add 1/2 - 1 tsp of lemon juice when adding the vanilla extract. A delicious summertime dessert.

— The Test Kitchen

prep time 25 Min

cook time 20 Min

method Bake

yield

Ingredients

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

How To Make strawberry lemonade cupcakes

Test Kitchen Tips

We used 3 drops of food coloring for our pink frosting.

Step 1

For the Cupcakes: Preheat the oven to 350F and line ten muffin cups with baking liners and set aside. Cream butter, sugar, and lemonade mix until fluffy.

Step 2

Add vanilla, baking soda, salt, and egg yolks.
Step 3

Mix in buttermilk.
Step 4

Gradually add flour.
Step 5

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.
Step 6

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.
Step 7

Bake for about 20 minutes or until a test straw can be cleanly removed.
Step 8

For the Frosting: Combine butter, salt, and cream cheese in mixer and beat on medium speed for 2 to 3 minutes.
Step 9

Add powdered sugar until just incorporated. Don't over mix! It should be thick but not fluffy. Add vanilla.
Step 10

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.
Step 11

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes