Strawberry Lemonade Cupcakes

- February 22, 2018

I absolutely love strawberry lemonade because it’s like summertime in a glass and pretty in pink. And whenever there’s a delicious flavor combination – I always want to make it into cupcake.

These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. The cupcakes have a delicious slightly tangy lemon flavor. Then we’re using fresh berries for the frosting. Isn’t strawberry season the best?

The lemon cupcakes are made with sour cream so they’re perfectly moist. Then we’re using just the egg whites and adding a little cornstarch to keep the batter light. Fresh lemon zest & freshly squeezed lemon juice give the lemon flavor. I found these cupcakes have a nice hint of lemon, but they’re not too tart.

Then the strawberry frosting is really the star of the show. It’s fluffy, creamy and has the prettiest color. Because we’re making the frosting using fresh berries it takes a few extra steps – but it’s 100% worth it.

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!Strawberry Lemonade Cupcake recipe

I think these strawberry lemonade cupcakes are the perfect flavor combination. The hint of tanginess and fresh lemon flavor, moist cupcake crumb, and creamy strawberry frosting – I hope you love them as much as I do!


Author: Fiona
Recipe type: Dessert
Serves: 12 cupcakes

INGREDIENTS
For the Lemon Cupcakes
  • 1¼ cup all-purpose flour
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, freshly grated
  • 3 large egg whites, you can discard the yolks
  • 1½ teaspoons vanilla
  • ½ cup sour cream, room temperature
  • 3 tablespoons lemon juice, freshly squeezed*

For the Strawberry Frosting
  • 8 oz fresh strawberries
  • ¾ cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 1 tablespoon whipping cream, if needed
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