Strawberry lemonade is a refreshing and required drink of summer. Put those flavors into an easy cupcake recipe and you’ll have Strawberry Lemonade Cupcakes – a summer dessert that’s as bright and cheerful as a sunny day!
Strawberry Lemonade Cupcakes
I’ll share my recipe for strawberry lemonade cupcakes after this quick announcement:
As much of the southeast United States is being pummeled by tropical storm Andrea, I’m looking out my window at a gloriously beautiful Wisconsin day. The sun is bursting its rays against my patio door, casting dancing tree shadows onto my living room floor, much to the delight of my fur babies. Those silly cats will chase their own shadow when given the chance. I’m feeling incredibly blessed to be far away from the devastation right now, but equally humbled and led to constant prayer for all of you who have suffered through tornadoes, floods, fires, and high winds over the past several months. May you all be safe.
With one more week to wait before the start of our farmer’s market season, I’m bursting at the seams. I can’t wait to create recipes with spring fruits and veggies. I’ve already seen recipes on the blogs of foodies living in warmer states. I adore desserts with fresh berries. Some of my favorites to date include Blueberries and Cream Roll Cake and Raspberry Chocolate Chip Muffins.
But I especially love anything with a combination of strawberries and lemons. This week, my blogging peers Deborah and Carla both teased me with their strawberry lemon flavored recipes. After seeing Deborah’s Strawberry Lemon Ricotta Pancakes and Carla’s Strawberry Lemonade Ice Cream, I had taken all of the taunting of fresh fruit that I could handle. I hauled myself to the grocery store. Then I paid disgustingly high prices for a quart of fresh strawberries and a couple of barely ripe lemons. I had to make something sweet and tangy of my very own.
What I came up with was nothing short of glorious, proving once again that my ghostly white Wisconsin body is longing to live in a warm weather state. Well, at least 4 or 5 months out of the year.
May your day be brightened by a batch of strawberry lemonade cupcakes!
What You’ll Need to Make the Strawberry Lemonade Cupcakes Recipe:
- [amazon_textlink asin=’B001IANICS’ text=’12-cup cupcake/muffin pan’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’00d7e52d-a4fd-11e8-8859-0f50755e893b’]
- [amazon_textlink asin=’B003N0V6U2′ text=’Standard Size Cupcake Liners’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’1758168a-a4fd-11e8-aded-61878c0bec6e’]
- [amazon_textlink asin=’B079DMLK5J’ text=’Buttercream Decorating Kit’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’314c8719-a4fd-11e8-ac73-effbe69c9d53′]
- I also love my [amazon_textlink asin=’B00FOK38LE’ text=’collapsible cake/cupcake carrier’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’4bab2a87-a4fd-11e8-be85-2d5d532197fc’]!
Strawberry Lemonade Cupcakes (with Low Carb Option)
For the Cupcakes:
- 2 oz strawberries chopped into small pieces
- 1 1/4 cups all-purpose flour (see notes for low carb substitution)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (see notes for low carb substitution)
- 1/4 cup brown sugar, packed (see notes for low carb substitution)
- 1/3 cup avocado oil (or other neutral oil)
- 1 cup unsweetened almond milk, or other milk of choice
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
- red food coloring if desired
For the Frosting:
- 6 oz unsalted butter at room temperature
- 2 cups powdered sugar (for low carb substitute, see recipe notes)
- 2 tablespoons lemon juice (1 large lemon)
- 1/2 teaspoon pure vanilla extract
For the Cupcakes
- Place chopped strawberries into a large bowl and use a potato masher to mash them until they are pulpy. Transfer mashed berries to a fine mesh sieve and place over a bowl. Use the potato masher to press strawberries, extracting as much juice as possible. Set strawberry juice aside and discard strawberry pulp (or eat it served over a bowl of ice cream!)
- Heat the oven to 350°F and line a 12 cup muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda and salt. Add sugar and brown sugar and whisk to combine.
- In a separate bowl, whisk together the strawberry juice, oil, milk, vanilla extract, lemon zest, and lemon juice. Make a well in the center of the dry ingredients and pour in the wet ingredients. Add a few drops of red food coloring here if desired, to make the cupcakes a brighter shade of pink/red. Mix until batter is relatively smooth.
- Fill cupcake liners about 2/3rds full. Bake for 20-22 minutes, or until a wooden toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 2-3 minutes, until whipped and airy. Add powdered sugar, about 1/2 cup at a time, on LOW SPEED and beat until combined. Add the lemon juice and vanilla and continue to beat for 2-3 minutes or until frosting is light and fluffy.
- Transfer to a piping bag and frost cupcakes as desired.
- If desired, top cupcakes with sliced or whole strawberries.
- Instead of all-purpose flour in the cupcakes, substitute 1 cup almond flour and 1/4 cup vanilla flavored whey protein powder.
- Instead of white sugar and brown sugar in the cupcakes, substitute 3/4 cup of Erythritol or other cup-for-cup sugar substitute and 1 teaspoon molasses.
- Instead of powdered sugar in the frosting, substitute powdered Erythritol or other low carb powdered sugar substitute.
- Recipe adapted from Love & Olive Oil
More Delicious Strawberry and Lemon Desserts: