White Chocolate Strawberry Lemonade Cupcake

Maggie May Schill


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 vote

20 Min
20 Min


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2 1/2 c
cake flour, sifted
1 c
white sugar
2 tsp
baking powder
1/2 tsp
baking soda
2 large
3 large
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


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


1 c
unsalted butter, softened
3 1/2 c
confectioner's sugar
1/4 tsp
3 Tbsp
strawberry syrup
red food coloring drops to adjust color of frosting


1/4 c
sliced strawberries
3 Tbsp
white chocolate chips

How to Make White Chocolate Strawberry Lemonade Cupcake


  • 1Preheat oven to 350'F
  • 2For Lemon Cake:

    In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
  • 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.
  • 4Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
  • 5Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
  • 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.
  • 7Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
  • 8Beat down sides of bowl and beat on high for 20 seconds.
  • 9Pour batter out into lined cupcake pans.
    Bake for 21 minutes, or until a toothpick comes out clean.
  • 10For White Chocolate Strawberry Cheese:

    In a large mixing bowl, beat cream cheese, sugar and vanilla together
  • 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.
  • 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.
  • 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.
  • 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.
  • 15Frost with butter cream frosting.
    Garnish as desired and chill before serving.

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