Strawberry Lemonade Cupcakes

By AllyBees

These refreshing cupcakes are great for a spring brunch. Or serve up at your next holiday party!

Ingredients

• CUPCAKE:
• 2 1/4cups2 1/4 cups all-purpose flour
• 1 1/2teaspoons1 1/2 teaspoons baking powder
• 3/4teaspoons3/4 teaspoons salt
• 2teaspoons2 teaspoons lemon zest
• 12tablespoons12 tablespoons unsalted butter, room temperature
• 1 1/2cups1 1/2 cups sugar
• 22 eggs
• 3/4cup3/4 cup milk
• 2cups2 cups fresh strawberries, chopped
• LEMONADE SYRUP:
• 1cup1 cup lemonade concentrate, thawed
• 3/4cup3/4 cup confectioners’ sugar
• FROSTING:
• 1cup1 cup fresh strawberries, roughly chopped
• 12ounces12 ounces cream cheese, room temperature
• 18tablespoons18 tablespoons unsalted butter, room temperature
• 2 2/3cups2 2/3 cups confectioners’ sugar, sifted
• 3teaspoons3 teaspoons lemon juice
• 1teaspoon1 teaspoon vanilla extract
• GARNISH:
• Fresh strawberries
• Lemon slices

Preparation

Step 1

CUPCAKES:

Preheat the oven to 325°F. Line muffin pans with paper liners.

In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.

In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.