Strawberry Lemonade Cupcakes

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Hello all! My name is Reese and I am taking over the Goddess of Baking blog today. I work very closely with Merlot and when my niece's first birthday was coming up, I knew where to go for her one of a kind cupcakes! We decided to have a baking party at her house where we whipped up these magnificent Strawberry Lemonade Cupcakes. I knew they were good, but once I brought them out at my niece's party, they were an instant hit! The icing is light, fluffy and full of real strawberry flavor, with a hint of lemon (thanks to Merlot, I know what a mircoplane can really do!). Also, the cake is a perfect compliment to the flavorful icing. Compliments to the chef - yet another group of satisfied bellies!

My cupcake holders came in handy for this great picture I snapped before all the cupcakes were claimed. We will DEFINITELY be making these again!

Thank you for letting me take over for the day and I hope you enjoyed my post!

Reese

Strawberry Lemonade Cupcakes - Adapted from The Cake Blog

Yield: 24 cupcakes
Ingredients for the cake:
2 Sticks Unsalted Butter, room temperature
2 Cups Sugar
4 Eggs, room temperature
3 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Lemonade Powder Mix (I used Country Time)
1 Cup Milk
3 Tablespoons Lemon Juice (about 1 lemon)
1 Tablespoon Lemon Zest (zest of 1 lemon)
1 Teaspoon Vanilla

Directions:

1. Preheat oven to 350 and line muffin pans with cupcake liners.
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting

Ingredients for the frosting:
2 Sticks Unsalted Butter, room temperature
4 Cups Powdered Sugar
4 Tablespoons Strawberry Puree (from about 3-4 big strawberries)
1 Teaspoon Lemon Zest

Directions:

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.
5. Enjoy!

Sprinkles Strawberry Cupcakes

Its strawberry season here in California!!  I have been buying tons of fruit lately, and I had some strawberries that were on their last leg so I decided to bake with them.  I had seen this recipe a few weeks ago and really wanted to make it.  I didn't measure out the strawberries, just cut up what I had and pureed them.  What I loved most about the cupcake was the lemon zest.  Definitely don't skip that ingredient.  The cake is more dense them some cupcake recipes, but the flavor is amazing.  The buttercream is very sweet too and I didn't even add all the sugar.  I have seen some recipes with a Swiss Meringue buttercream and I wish I had made that, but don't get me wrong, this is a good buttercream. It is a thicker buttercream, so I didn't pipe on the frosting.  I wanted a more organic look so I used a spatula to swirl it around.  Also, this recipe will make your kitchen smell amazing.   Hope you like it!!

The Best Summer Cupcake EVER!!

Strawberry Cupcake Recipe - Adapted from Picky Cook
Yield: 12 Cupcakes
2/3 Cup Whole Fresh or Frozen Strawberries, thawed (I used fresh)
1 1/2 Cup Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 Cup Whole Milk, room temperature
1 1/2 Teaspoons Vanilla
Zest of 1 Lemon
1/2 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Egg, room temperature
2 Egg Whites, room temperature


Directions:

1. Preheat oven to 350.  Line a cupcake pan with liners and set aside.
2. Place the strawberries in a food processor and chop them up until pureed.  I would recommend pureeing the 1/2 cup of strawberries for the frosting at the same time. 
3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
4. In a small bowl, mix together the milk, vanilla, lemon zest, and strawberry puree.  Set aside.
5. In the bowl of an electric mixer with the paddle attachment, cream the butter at medium-high speed until light and fluffy.  Add the Sugar and continue to cream.  
6. At low speed, add the egg and egg whites and mix just until blended.
7. Slowly add half the flour mixture, then add the milk mixture, and then the last of the flour, mixing just until blended.  Scrape down the sides of the bowl as necessary.
8. Divide the batter among the 12 cupcake liners.  Bake for 19-21 minutes or until a toothpick comes out clean.  Let the cupcakes cool completely before frosting.
9. Enjoy!!

Sprinkles Strawberry Frosting

Ingredients:

1/2 Cup frozen strawberries, or 3 tablespoons of puree

1 Cup Unsalted Butter, firm and slightly cold

1 Pinch of Salt

3 Cups of Powdered Sugar

1 Teaspoon Vanilla

Directions:

1. Place strawberries in the bowl of a small food processor; process until pureed. 
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. 
3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree, mix until just blended. 
4. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. 
5. Frost the cupcakes, then ENJOY!!