These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. The cupcakes have a delicious slightly tangy lemon flavor.
~Ingredients:
-Lemon Cupcake:
1 1/4 Cups All Purpose Flour.
3 Tablespoons Cornstarch.
2 Teaspoons Baking Powder.
1/4 Teaspoon Salt.
1/2 Cup Unsalted Butter, softened.
1 Cup Granulated Sugar.
2 Tablespoons Lemon Zest, freshly grated.
3 Large Egg Whites.
1 1/2 Teaspoons Vanilla Extract.
1/2 Cup Sour Cream, room temperature.
3 Tablespoons Lemon Juice, freshly squeezed.
-Strawberry Frosting:
8 oz Fresh Strawberries.
3/4 Cup Unsalted Butter, softened.
3 - 4 Cups Powdered Sugar, sifted.
1 Tablespoon Whipping Cream, if needed.
~Directions:
Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with paper liners.
Step 2: In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
Step 3: Then in a large bowl beat together the butter, sugar and lemon zest until fluffy.
Step 4: Add in the egg whites and vanilla extract and continue mixing until combined.
Step 5: Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture.
Step 6: Then turn off the mixer and scrape down the sides of the bowl.
Step 7: Repeat with the rest of the sour cream and flour mixture.
Step 8: Then turn off the mixer and stir in the lemon juice. Be careful not to over mix!
Step 9: Spoon the batter into your prepared cupcake pan.
Step 10: Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.
-Making the Strawberry Frosting:
Step 11: Core the strawberries to remove the green centers.
Step 12: Then puree the strawberries in the food processor until smooth.
Step 13: Then push the puree through a wire sieve to remove the seeds.
Step 14: You should have about 3/4 cup of puree.
Step 15: Transfer the puree to a small saucepan over medium heat and bring to a boil while gently stirring.
Step 16: Allow the mixture to boil for about 15-20 minutes, or until the mixture has reduced to about 1/4 of the original volume.
Step 17: The thicker your puree is, the thicker your frosting will be.
Step 18: Remove from the heat and allow the mixture to cool fully.*
Step 19: In a large bowl beat the butter until fluffy, then beat in about 1 1/2 cups of powdered sugar.
Step 20: Then turn the mixer down to low and beat in 2 - 3 tablespoons of the reduced strawberry puree.**
Step 21: Once added, beat in the rest of the powdered sugar and the whipping cream if necessary.
Step 22: Frost the cupcakes either with a piping bag or a knife.***
Step 23: Store these cupcakes in an airtight container in the fridge.
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~Recipe Notes:
*You can place the strawberry puree in the fridge or freezer to speed up the process.
**The strawberry mixture must be cold when it's added to the frosting, otherwise the frosting will separate.
***We used a 1M tip in a piping bag but you can use a ziploc bag with a corner cut out or a knife.
1) Use 2 tablespoons fresh lemon juice and 1 tablespoon milk if you don't want to a strong lemon flavor.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
