white chocolate strawberry lemonade cupcake

★★★★★ 1 Review
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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!

★★★★★ 1 Review
serves 24
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For white chocolate strawberry lemonade cupcake

  • LEMON CAKE
  • 2 1/2 c
    cake flour, sifted
  • 1 c
    white sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 2 lg
    eggs
  • 3 lg
    egg yolks
  • 1 c
    unsalted butter, softened
  • 2 tsp
    lemon zest, finely grated
  • 1/4 c
    lemon juice, fresh
  • 2 tsp
    pure vanilla extract
  • 1/2 c
    milk
  • WHITE CHOCOLATE STRAWBERRY CHEESECAKE FILLING
  • 2 c
    cream cheese, softened
  • 1/2 c
    confectioner's sugar
  • 2 1/2 Tbsp
    strawberry syrup
  • 10 oz
    white chocolate, melted in a double boiler
  • STRAWBERRY BUTTERCREAM FROSTING
  • 1 c
    unsalted butter, softened
  • 3 1/2 c
    confectioner's sugar
  • 1/4 tsp
    salt
  • 3 Tbsp
    strawberry syrup
  • red food coloring drops to adjust color of frosting
  • GARNISH
  • 1/4 c
    sliced strawberries
  • 3 Tbsp
    white chocolate chips
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How To Make white chocolate strawberry lemonade cupcake

  • 1
    Preheat oven to 350'F
  • 2
    For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
  • 3
    Cream 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.
  • 4
    Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
  • 5
    Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
  • 6
    Add 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.
  • 7
    Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
  • 8
    Beat down sides of bowl and beat on high for 20 seconds.
  • 9
    Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
  • 10
    For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
  • 11
    Add 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.
  • 12
    Once 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.
  • 13
    For Strawberry Butter Cream Frosting: Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer.
  • 14
    Assembly: 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.
  • 15
    Frost with butter cream frosting. Garnish as desired and chill before serving.
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