Description
Delight your taste buds with these delectable Strawberry Lemonade Cupcakes. A perfect blend of tangy lemon and sweet strawberries in every bite!
Ingredients
Scale
Lemon Cupcakes
- 1 1/2 cups all-purpose flour (187.5 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (112 grams)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs, whisked
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup sour cream (60 ml)
- 1/4 cup lemon juice, freshly squeezed (60 ml)
Strawberry Frosting
- 8 ounces strawberries, fresh or frozen (226 grams)
- 3/4 cup unsalted butter, softened (168 grams)
- 3–4 cups powdered sugar (330–440 grams)
- 1 tablespoon whipping cream (15 ml) (if needed)
Instructions
- Lemon Cupcakes Preheat oven. Line muffin tin. Mix dry ingredients. Beat butter, sugar, and zest. Add eggs. Alternate flour and sour cream. Mix in milk and lemon juice. Bake.
- Strawberry Frosting Core strawberries. Blend into puree. Strain seeds. Cook puree. Beat butter, sugar, and puree. Frost cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
