Description
These Strawberry Lemonade Cupcakes are a delightful combination of tangy lemon cupcakes topped with a luscious strawberry frosting. Perfect for any occasion, these cupcakes are sure to impress!
Ingredients
Units
Scale
Lemon Cupcakes
- 1 1/2 cups all-purpose flour (187.5 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup sour cream (60 ml)
- 1/4 cup freshly squeezed lemon juice (60 ml)
Strawberry Frosting
- 8 ounces strawberries (226 grams), fresh or frozen
- 3/4 cup unsalted butter (168 grams), softened
- 3–4 cups powdered sugar (330-440 grams)
- 1 tablespoon whipping cream (15 ml), if needed
Instructions
- Lemon Cupcakes – Preheat oven, whisk dry ingredients, cream butter and sugar, mix wet ingredients, combine and bake.
- Strawberry Frosting – Puree strawberries, cook to thicken, beat butter, add sugar and strawberry puree, frost cupcakes.
Notes
- You can adjust the sweetness of the frosting by adding more or less powdered sugar.
- Ensure the strawberry puree is completely cooled before adding it to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 320
- Sugar: Approx. 30g
- Sodium: Approx. 120mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 42g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 65mg
