Strawberry Lemonade Cupcakes
Indulge in the flavors of summer any time of year with these strawberry lemonade cupcakes featuring a lemon-sour cream base and strawberry buttercream.
Ingredients
FOR STRAWBERRY BUTTERCREAM:
- 10 strawberries
- 3 cups powdered sugar + more as needed
- 3 tablespoons lemon juice
- ½ cup butter room temperature
- 1 tablespoon heavy cream as needed to thin icing
FOR LEMON CUPCAKES:
- 1 ½ cup flour
- 1 cup sugar
- ½ cup butter room temperature
- ¼ cup sour cream
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon baking soda
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Instructions
- Preheat the oven to 350°F. Using a stand mixer with a paddle attachment, cream together the sugar, sour cream, vegetable oil, butter, lemon juice, vanilla, and egg.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly sift the flour mixture into the creamed mixture. The batter should be thick but still runny.
- Fill muffin tins lined with papers about 2/3 of the way full. Bake in the oven for 25-30 minutes or until the tops are golden brown and just beginning to crack. A toothpick inserted in the center should come out clean.
- Cool the cupcakes completely.
- Use a food processor to blend the strawberries. Optional step: strain the strawberries through a cheesecloth to remove seeds.
- Stir the strawberry puree into the powdered sugar along with the butter and lemon juice until a thick frosting forms. The frosting should stand on its own when a spoon is inserted into the frosting and then removed.
- Use a piping bag or spoon to cover the tops of each cupcake with frosting. If using a piping bag, start in the center of the cupcake, then swirl out and overlap upwards.
- Serve cupcakes with mini straws and a tall glass of ice-cold pink lemonade. Enjoy!
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