Strawberry Lemonade Cupcakes (Printable Version)
# What You’ll Need:
→ Lemon Cupcakes
01 -
187.5g all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
112g unsalted butter, softened to room temperature
05 -
200g granulated sugar
06 -
2 tablespoons lemon zest
07 -
2 large eggs, whisked
08 -
1 1/2 teaspoons vanilla extract
09 -
60ml milk
10 -
60ml sour cream
11 -
60ml freshly squeezed lemon juice
→ Strawberry Frosting
12 -
226g strawberries, fresh or frozen
13 -
168g unsalted butter, softened but still slightly firm
14 -
330-440g powdered sugar
15 -
15ml whipping cream (if needed)
# Steps to Follow:
01 -
Preheat the oven to 180°C (160°C fan forced). Line a muffin tin with paper liners.
02 -
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
03 -
Beat butter, sugar and lemon zest in a large bowl until fluffy, about 2-3 minutes.
04 -
Incorporate the whisked eggs into the butter mixture.
05 -
On low speed, beat 1/3 of the flour mixture into the butter mixture, then mix in the sour cream.
06 -
Turn off mixer and scrape down the sides and bottom of the bowl thoroughly.
07 -
Beat in another 1/3 of the flour mixture, then add the milk, mixing just until incorporated.
08 -
Scrape the bowl again, then beat in the remaining flour mixture followed by gently stirring in the lemon juice. Whisk if needed to remove any lumps.
09 -
Spoon batter into prepared muffin tin, filling each cup 2/3 to 3/4 full.
10 -
Bake one tin at a time in the middle rack for 15-18 minutes, or until a toothpick inserted comes out clean.
11 -
Allow cupcakes to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
12 -
Core the strawberries and puree them in a food processor or blender until smooth.
13 -
Push the puree through a metal sieve using the back of a spoon to remove seeds. Discard seeds.
14 -
Transfer seedless puree to a saucepan over low-medium heat. Gently boil while occasionally stirring until it thickens and darkens, about 15 minutes. You should have approximately 1/4 cup or less.
15 -
Remove reduced puree from heat and cool completely before using. Refrigerate or freeze to speed up cooling if needed.
16 -
Beat butter in a large bowl until fluffy.
17 -
Mix in 2 cups powdered sugar, starting with the mixer on low speed.
18 -
Add 2-3 tablespoons of the cooled strawberry reduction and beat until combined.
19 -
Gradually add remaining powdered sugar about 1/2 cup at a time, incorporating additional strawberry reduction as needed until desired consistency and sweetness is achieved. Add whipping cream if frosting becomes too thick.
20 -
Once cupcakes are completely cool, frost them using a knife or piping bag with decorative tip.
# Additional Notes:
01 -
You will need 2-3 lemons for this recipe. Zest them first, then extract the juice.
02 -
Butter, eggs, milk, and sour cream should be at room temperature before starting.
03 -
Fresh or frozen strawberries work for the frosting. If using frozen, ensure they aren't in syrup and expect longer reduction time.
04 -
Cupcakes can be made one day ahead and stored in an airtight container at room temperature.
05 -
The strawberry reduction can be prepared a day in advance and refrigerated until needed.
06 -
Because the frosting contains real fruit, these cupcakes store best in the refrigerator and should be eaten within 3 days.