Strawberry Lemonade Cupcakes

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Strawberry Lemonade Cupcakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

This post is sponsored by Dixie Crystals. All opinions are my own.

cakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

I’m so excited to share this recipe with you today. When this event was announced with the theme of “Springtime Sweets,” this was the very first thing that popped into my head. And man, oh man, I’m so glad it did. 

Dixie Crystals joins me today as we celebrate the coming of Spring.

15453 Std Manual Cover

To begin, preheat your oven to 325 degrees. Line a standard pan with cupcake papers. Set it aside for now.

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In a bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon of salt.

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In your mixer, beat a stick of unsalted, room temperature butter until it is fluffy. Mix in 1 cup of Dixie Crystals sugar and again beat until it is pale and fluffy.

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Add in two room temperature eggs, one at a time, completely mixing in the first before you add the second. Again, you want to beat this until it is light and airy.

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Zest an entire lemon. Reserve about a teaspoon of the zest for the frosting. Place all the rest of it in your mixing bowl.

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And then take that lemon and juice the whole thing as well. You’ll need about 2 tablespoons of lemon juice. Add the juice to the mixing bowl and mix the juice and zest into the mixture.

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Add in half of your flour mixture, mixing completely, being sure to scrape the bowl with a rubber spatula.

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Next, you will need a half cup of buttermilk and a teaspoon of vanilla. Stir in the vanilla and half of the buttermilk. Mix completely. Repeat with the remaining flour mixture and then the remaining buttermilk. Mix in each completely before the next, being sure to scrape the bowl with a rubber spatula each time.

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Scoop the batter into the pan, dividing evenly.

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Bake this for 22-25 or until they test done with a toothpick. These do not get golden.

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Transfer the cupcakes to a cooling rack and cool completely.

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Now for the frosting!

You will need two sticks (1 cup) of unsalted, room temperature butter.

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You will also need some strawberry jam.

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And some strawberries. Depending on the size, you’ll need 3 or 4 of them. Remove the “birdnests” from the tops.

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Then, very finely, dice the strawberries. You will need about 1/3 of a cup of minced strawberries.

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Beat the butter in your clean mixing bowl until fluffy. Mix in 2 1/3 cup powdered sugar. Mix it until smooth. Stir in 3 tablespoons of the strawberry jam, a half teaspoon of vanilla, along with your reserved lemon zest. Beat them until smooth and fluffy.

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Now for the strawberries. Add those to the frosting and gently fold them in.

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Place your frosting in a piping bag and top your cupcakes or spread it on with a spatula. Whichever you prefer.

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If piping the frosting on, use a large tip so that the bits of strawberry can come through.

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That’s it!

cakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

Enjoy your beautifully Springy cupcakes!

cakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

Find out more about Dixie Crystals and connect with them on their website, Facebook, Twitter, Instagram and Pinterest!

Strawberry Lemonade Cupcakes

Constance Smith – Cosmopolitan Cornbread

Strawberry Lemonade Cupcakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

4 from 2 votes
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Cakes
Cuisine American
Servings 12
Calories 262 kcal

Ingredients
  

For the Cake

  • 1 1/2 c all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 1/2 c unsalted butter, 1 stick, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1 lemon
  • 1/2 c buttermilk
  • 1 teaspoon vanilla

For the Frosting

  • 1 c unsalted butter, 2 sticks, room temperature
  • 1/3 c minced strawberries
  • 2 1/3 c powdered sugar
  • 3 Tb strawberry jam
  • 1 teaspoon lemon zest, from lemon used for cupcakes
  • 1/2 teaspoon vanilla

Instructions
 

For the Cake:

  • To begin, preheat your oven to 325 degrees. Line a standard pan with cupcake papers. Set it aside for now.
  • In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In your mixer, beat a stick of unsalted, room temperature butter until it is fluffy.
  • Mix in the cup of sugar and again beat until it is pale and fluffy.
  • Add in the eggs, one at a time, completely mixing in the first before you add the second. Again, you want to beat this until it is light and airy.
  • Zest an entire lemon. Reserve about a teaspoon of the zest for the frosting.
  • Place all the rest of it in your mixing bowl.
  • Take that lemon and juice the whole thing as well. You’ll need about 2 tablespoons of lemon juice.
  • Add the juice to the mixing bowl and mix the juice and zest into the mixture.
  • Add in half of your flour mixture. Mix in completely being sure to scrape the bowl with a rubber spatula.
  • Stir in the vanilla and half of the buttermilk. Mix completely. Repeat with the remaining flour mixture and then the remaining buttermilk.
  • Mix in each completely before the next being sure to scrape the bowl with a rubber spatula each time. Scoop the batter into the pan, dividing evenly.
  • Bake this for 22-25 or until they test done with a toothpick. These do not get golden.
  • Transfer the cupcakes to a cooling rack and cool completely, about 30 minutes.

For the Frosting:

  • Remove the “birdnests” from the tops of your strawberries (about 3 or 4 strawberries will be needed.) Then, very finely, dice the strawberries. You will need about 1/3 of a cup of minced strawberries.
  • Beat the butter in your clean mixing bowl until fluffy.
  • Mix in the powdered sugar. Mix it until smooth.
  • Stir in the strawberry jam, vanilla, and your reserved lemon zest. Beat them until smooth and fluffy.
  • Now for the strawberries. Add those to the frosting and gently fold them in.
  • Place your frosting in a piping bag and top your cupcakes or spread it on with a spatula. Whichever you prefer.
  • If piping the frosting on, use a large tip so that the bits of strawberry can come through.
  • Enjoy!

Nutrition

Serving: 1cCalories: 262kcalCarbohydrates: 57gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 36mgSodium: 159mgFiber: 1gSugar: 42g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

31 thoughts on “Strawberry Lemonade Cupcakes”

4 from 2 votes (2 ratings without comment)

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