Strawberry Lemonade Cupcakes

"These refreshing cupcakes are a hit whenever I make them. Kids and adults alike love them."
 
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photo by tifani011981 photo by tifani011981
photo by tifani011981
photo by EmmyG37 photo by EmmyG37
photo by Sierra photo by Sierra
Ready In:
42mins
Ingredients:
16
Yields:
12 cupcakes
Serves:
12
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ingredients

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directions

  • Preheat oven to 350. Line a muffin tin with paper liners.
  • In a small bowl, mix together flour, baking powder, and salt.
  • 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.
  • 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.
  • For frosting:

  • Wash and hull strawberries. Puree in food processor and set aside.
  • 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.
  • Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
  • 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.
  • 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.

Questions & Replies

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Reviews

  1. EmmyG37
    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!
     
  2. run for your life
    Wow. If you love lemon, these are a must try! I used a different frosting so I am only reviewing the cake part of this recipe. I doubled this and made two 8' round cake pans. This is a dense but moist cake. If I made it again I think I would do 3 cakes for more height, since the cake doesn't rise much.
     
  3. DianaOrtega
    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!
     
  4. Amy K.
    These cupcakes are absolutely delicious. Make a double batch - they go fast.
     
  5. tifani011981
    I made these last year for my daughter's summer birthday party. They were a hit! I made them again last night as mini cupcakes for my sister. This frosting recipe is one of the best! Keeping this recipe for future use as well!!!
     
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Tweaks

  1. EmmyG37
    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!
     

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