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    You are in: Home / Recipes / Strawberry Lemonade Cupcakes Recipe
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    Strawberry Lemonade Cupcakes

    Strawberry Lemonade Cupcakes. Photo by tifani011981

    1/3 Photos of Strawberry Lemonade Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    20 mins

    22 mins

    **Sierra**'s Note:

    These refreshing cupcakes are a hit whenever I make them. Kids and adults alike love them.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Frosting

    Directions:

    1. 1
      Preheat oven to 350. Line a muffin tin with paper liners.
    2. 2
      In a small bowl, mix together flour, baking powder, and salt.
    3. 3
      In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
    4. 4
      Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
    5. 5
      For frosting:.
    6. 6
      Wash and hull strawberries. Puree in food processor and set aside.
    7. 7
      Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
    8. 8
      Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
    9. 9
      Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
    10. 10
      Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.

    Ratings & Reviews:

    • on May 02, 2012

      55

      These are delicious! So flavorful and so moist! Thank you so much for sharing! Made a few alterations - added a couple tablespoons of minced strawberry to the batter and omitted the lemon extract (as I didn't have any - I didn't miss it, the lemon taste was still very present because I added a little extra zest). I also used Greek yogurt (vanilla instead of plain because the store didn't have a suitable plain yogurt) - this might have made it so the batter was denser and didn't rise as much, but it still added a lot of moistness. My fiance said these are the best cupcakes he's ever had!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2013

      55

      I loved this recipe! I actually made it into a 8inch cake for someone's birthday and people loved it!! It is delicious, moist, and not too sweet! I did not use the lemon zest as I do not have it, but as in a previous comment, I also noticed it was not needed. Also, it did not rise as much, but it still worked out perfectly for my cake!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2012

      55

      These cupcakes are absolutely delicious. Make a double batch - they go fast.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Strawberry Lemonade Cupcakes

    Serving Size: 1 (93 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 332.8
     
    Calories from Fat 180
    54%
    Total Fat 20.0 g
    30%
    Saturated Fat 12.5 g
    62%
    Cholesterol 67.6 mg
    22%
    Sodium 267.8 mg
    11%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 25.9 g
    103%
    Protein 3.0 g
    6%

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