STRAWBERRY LEMON CUPCAKES
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY LEMONADE CUPCAKES
These strawberry lemonade cupcakes are a beautiful summer treat.
Provided by Jody Rigdon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h25m
Yield 18
Number Of Ingredients 18
Steps:
- Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
- Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
- Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
- Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
- Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
- While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.
- Pipe frosting onto cupcakes and garnish each with a strawberry slice.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 54.4 g, Cholesterol 77.7 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 226.7 mg, Sugar 36.2 g
WHITE CHOCOLATE STRAWBERRY LEMONADE CUPCAKE
I had invited a bunch of people over to come see my new house recently. I thought it would be nice to have a yummy little baked good offering for them all. Strawberries are officially in season here in Florida so I got the idea for these cupcakes. I love lemon desserts, and I love my lemon cake recipe, so I combined it all into...
Provided by Maggie May Schill
Categories Fruit Desserts
Time 40m
Number Of Ingredients 26
Steps:
- 1. Preheat oven to 350'F
- 2. For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
- 3. Cream butter with an electric mixer. Add sugar to butter gradually, continue beating until sugar is completely beaten with butter into a paste. Beat the butter paste until it is super fluffy and light.
- 4. Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
- 5. Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
- 6. Add lemon juice to butter mixture and beat slowly until completely incorporated. Side note: The mixture will look curdled after you add the lemon juice. This is normal, it'll smooth out when you get to the dry ingredients.
- 7. Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
- 8. Beat down sides of bowl and beat on high for 20 seconds.
- 9. Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
- 10. For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
- 11. Add melted white chocolate to the cream cheese mixture and blend completely. Side note: Be sure the white chocolate is cooled, but not hardening. If the chocolate is scalding it will cook the cream cheese! The white chocolate should be slightly warm to the touch.
- 12. Once chocolate is completely blended into cream cheese mixture, add strawberry syrup. Blend loosely, this will give the mixture a ribbon of syrup and keep it from turning pink entirely.
- 13. For Strawberry Butter Cream Frosting: Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer.
- 14. Assembly: Once cup cake are cooled core the cupcakes and scoop cheese cake filling into each cake. They will take about a half of a tablespoon each.
- 15. Frost with butter cream frosting. Garnish as desired and chill before serving.
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- Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) standard muffin pans. Prepare cake batter according to package directions; stir in lemon zest and juice, 1 teaspoon of the vanilla, and, if desired, food coloring until combined. Spoon batter into baking cups, filling each about halfway (about 1/4 cup batter in each). Bake both pans at once in preheated oven until a wooden pick inserted in center of cupcakes comes out clean, 19 to 23 minutes, rotating pans halfway through. Let cool in pans 5 minutes. Remove cupcakes from pans to wire racks, and let cool completely, 15 to 20 minutes.
- Beat butter, strawberry jam, and remaining 3/4 teaspoon vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. With mixer on low, gradually add powdered sugar and salt, beating until smooth, about 1 minute. Transfer frosting to a piping bag, Snip 1 corner of bag to make a 1-inch hole, and pipe frosting onto cooled cupcakes; garnish with strawberry halves.
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