These adorable little cupcakes were the sweet treat featured at my sister's baby shower. I chose the flavor combination mostly because my sister loves, loves, loves strawberry lemonade, berry-flavored Italian soda, and Shirley Temples. With strawberry season in full swing and orangeade and fruit skewers already on the menu, I thought strawberry lemonade cupcakes would be the perfect flavor compliment. I also knew the yellow and pink color combination would look great. I put them front and center on three-tiered servers and they didn't last long.
The recipe I worked off of used blackberry purée in the frosting and I know raspberry, blueberries, and probably even peaches would be just as delicious. Be sure to use the ripest, most vibrantly colored fruit you can because it not only provides the frosting's flavor, but the color as well. Super moist pink-frosted cupcakes without any artificial colors? I'm in.
Strawberry Lemonade Cupcakes
adapted from Tide and Thyme and Annie's Eats
Ingredients:
For the cake:
16 TBSP (2 sticks) unsalted butter, at room temperature
zest of one lemon
3 c. cake flour
1 TBSP baking powder
1/2 tsp. salt
2 c. sugar
5 large eggs, at room temperature
1 1/4 c. buttermilk, at room temperature
1 TBSP lemon extract
1 tsp. pure vanilla extract
For the frosting:
16 TBSP (2 sticks) unsalted butter, at room temperature
4 1/2 to 5 c. confectioners' sugar, sifted, divided
3/4 c. chopped strawberries
1 tsp. lemon extract
pinch salt
paper straws cut into thirds, lemon slices, and/or strawberries for garnish
Directions:
1. Preheat oven to 350 degrees F and prepare muffin tin with paper liners. Lightly spray liners with baking spray, if desired.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter ad lemon zest on medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl and beat 1 minute more.
3. Meanwhile, in a medium bowl, combine cake flour, baking powder, and salt and whisk to combine.
4. Add suar to butter mixture, 1/4 c. at a time, and beat 1 minute after each addition. Mix in eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as necessary.
5. In a liquid measuring cup, combine buttermilk with lemon and vanilla extracts. With the mixer on low speed, alternately add dry and wet ingredients, beginning and ending with the dry ingredients. Scrape down sides of bowl and mix 15 seconds longer, until just incorporated.
6. Using a spring-loaded scoop or spouted bowl, fill cupcakes liners 2/3 full. Bake until golden and a toothpick inserted in the center of each cupcake comes out clean, about 18 minutes. Let cool, still in the pan, on a wire rack 5 minutes then turn out to cool completely.
7. To make the frosting, purée berries in a small food processor and run through a fine-mesh strainer, using a spatula to push the pulp through and remove the seeds. Discard seeds and set purée aside.
8. In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed 1 minute. Reduce speed to low and add 4 c. confectioners' sugar, 1 c. at a time. Add in extract and berry purée and mix until fully combined (frosting will be runny at this point). Add in salt and remaining confectioners' sugar, 1/2 c. at a time, until desired frosting thickness is reached. Cover and chill until cupcakes are completely cooled, at least 30 minutes.
9. Frost and garnish cupcakes as desired. If using fruit garnishes, was to place until just before serving.
Yields: 24 cupcakes
The recipe I worked off of used blackberry purée in the frosting and I know raspberry, blueberries, and probably even peaches would be just as delicious. Be sure to use the ripest, most vibrantly colored fruit you can because it not only provides the frosting's flavor, but the color as well. Super moist pink-frosted cupcakes without any artificial colors? I'm in.
Strawberry Lemonade Cupcakes
adapted from Tide and Thyme and Annie's Eats
Ingredients:
For the cake:
16 TBSP (2 sticks) unsalted butter, at room temperature
zest of one lemon
3 c. cake flour
1 TBSP baking powder
1/2 tsp. salt
2 c. sugar
5 large eggs, at room temperature
1 1/4 c. buttermilk, at room temperature
1 TBSP lemon extract
1 tsp. pure vanilla extract
For the frosting:
16 TBSP (2 sticks) unsalted butter, at room temperature
4 1/2 to 5 c. confectioners' sugar, sifted, divided
3/4 c. chopped strawberries
1 tsp. lemon extract
pinch salt
paper straws cut into thirds, lemon slices, and/or strawberries for garnish
Directions:
1. Preheat oven to 350 degrees F and prepare muffin tin with paper liners. Lightly spray liners with baking spray, if desired.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter ad lemon zest on medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl and beat 1 minute more.
3. Meanwhile, in a medium bowl, combine cake flour, baking powder, and salt and whisk to combine.
4. Add suar to butter mixture, 1/4 c. at a time, and beat 1 minute after each addition. Mix in eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as necessary.
5. In a liquid measuring cup, combine buttermilk with lemon and vanilla extracts. With the mixer on low speed, alternately add dry and wet ingredients, beginning and ending with the dry ingredients. Scrape down sides of bowl and mix 15 seconds longer, until just incorporated.
6. Using a spring-loaded scoop or spouted bowl, fill cupcakes liners 2/3 full. Bake until golden and a toothpick inserted in the center of each cupcake comes out clean, about 18 minutes. Let cool, still in the pan, on a wire rack 5 minutes then turn out to cool completely.
7. To make the frosting, purée berries in a small food processor and run through a fine-mesh strainer, using a spatula to push the pulp through and remove the seeds. Discard seeds and set purée aside.
8. In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed 1 minute. Reduce speed to low and add 4 c. confectioners' sugar, 1 c. at a time. Add in extract and berry purée and mix until fully combined (frosting will be runny at this point). Add in salt and remaining confectioners' sugar, 1/2 c. at a time, until desired frosting thickness is reached. Cover and chill until cupcakes are completely cooled, at least 30 minutes.
9. Frost and garnish cupcakes as desired. If using fruit garnishes, was to place until just before serving.
Yields: 24 cupcakes