Strawberry Lemonade Cupcakes
Wow! Hello there! I'm back! With cupcakes!
These cupcakes are basically the bomb.com. Lemony and sweet without being too sweet. Perfect for summer! The recipe is from Baked by Rachel, which I found when I googled "strawberry lemonade cupcakes". I've always had a thing for lemon, as I'm sure you all know. I actually made a similar cupcake to this a few years back, but these are miles better than those were.
I followed the recipe for the cake part but kind of did my own thing for the frosting. The original frosting said to use strawberry jam and extract, but my thoughts on the topic are that if you're going to make strawberry frosting, use a dang strawberry. So I did.
I also like this recipe because the cake is light but it's not falling apart. It has a good substance to it so it wasn't the crumbliest, which was nice. I could live with it being a little softer, though. But that's a minor point.
Recipe (adapted from Baked by Rachel):
Lemon Cupcake
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
Zest of 1 lemon
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup all purpose flour
6 tablespoons sour cream
Cream together butter and sugar. Add in egg, lemon zest, lemon juice, and vanilla and mix. (Note: At this point it'll probably look separated and gross, but it's ok.) Mix in salt and baking powder. Alternate adding flour and sour cream (I did 1/3 of the flour, 3 tablespoons sour cream, 1/3 flour, 3 tablespoons sour cream, 1/3 flour.) Fill cupcake liners 2/3 full and bake at 350 for 18-20 minutes.
Strawberry Frosting
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
5-8 strawberries plus 2-3 nice looking ones for decoration
2 1/2 cup powdered sugar
Beat butter and vanilla extract together. Hull and chop strawberries into rough chunks and blend in a food processor or blender until it becomes a thick mixture. Strain liquid from the strawberry "puree". You should end up with 1/3 cup of strawberry solids. Add the 1/3 cup of strawberry to the butter and mix. Add powdered sugar until the frosting is thick enough to your liking. Pipe on to cupcakes and top with a strawberry slice.
The recipe yielded 8 but I got 14 cupcakes and a lot of left over frosting from this.
These cupcakes are basically the bomb.com. Lemony and sweet without being too sweet. Perfect for summer! The recipe is from Baked by Rachel, which I found when I googled "strawberry lemonade cupcakes". I've always had a thing for lemon, as I'm sure you all know. I actually made a similar cupcake to this a few years back, but these are miles better than those were.
I followed the recipe for the cake part but kind of did my own thing for the frosting. The original frosting said to use strawberry jam and extract, but my thoughts on the topic are that if you're going to make strawberry frosting, use a dang strawberry. So I did.
I also like this recipe because the cake is light but it's not falling apart. It has a good substance to it so it wasn't the crumbliest, which was nice. I could live with it being a little softer, though. But that's a minor point.
Recipe (adapted from Baked by Rachel):
Lemon Cupcake
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
Zest of 1 lemon
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup all purpose flour
6 tablespoons sour cream
Cream together butter and sugar. Add in egg, lemon zest, lemon juice, and vanilla and mix. (Note: At this point it'll probably look separated and gross, but it's ok.) Mix in salt and baking powder. Alternate adding flour and sour cream (I did 1/3 of the flour, 3 tablespoons sour cream, 1/3 flour, 3 tablespoons sour cream, 1/3 flour.) Fill cupcake liners 2/3 full and bake at 350 for 18-20 minutes.
Strawberry Frosting
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
5-8 strawberries plus 2-3 nice looking ones for decoration
2 1/2 cup powdered sugar
Beat butter and vanilla extract together. Hull and chop strawberries into rough chunks and blend in a food processor or blender until it becomes a thick mixture. Strain liquid from the strawberry "puree". You should end up with 1/3 cup of strawberry solids. Add the 1/3 cup of strawberry to the butter and mix. Add powdered sugar until the frosting is thick enough to your liking. Pipe on to cupcakes and top with a strawberry slice.
The recipe yielded 8 but I got 14 cupcakes and a lot of left over frosting from this.
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