Friday, April 10, 2009

Foodie Friday: Strawberry Lemonade Cupcakes

If you told me I had to choose between cooking or baking for the rest of my life, I would definitely choose cooking. It is not in my nature to follow a recipe EXACTLY and I love being able to throw in a little more wine or an extra clove of garlic to a dish. However, these cupcakes may have turned me into a baker. I made them for the bachelorette party and every time I saw someone take their first bite, their eyes would roll up in their heads. MAKE THESE NOW!

{Adapted from Annie's Eats}

  • 2¼ cups all-purpose flour
  • 1½ tsp. baking powder
  • ¾ tsp. salt
  • 2 tsp. lemon zest
  • 12 tbsp. unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • ¾ cup milk
  • 2 cups fresh strawberries, chopped
  • 1 cup lemonade concentrate
  • ¾ cup confectioners sugar
  1. Preheat the oven to 325 degrees. Line muffin pans with paper liners.
  2. Combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
  3. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.
  4. Add the sugar and beat until well combined.
  5. Beat in the eggs one at a time, scraping down the bowl after each addition.
  6. Add half of the flour mixture to the bowl and beat on low speed until just incorporated.
  7. Add in the milk and mix until smooth.
  8. Add in the remaining flour mixture and mix on low speed until just blended.
  9. Fold in the fresh strawberries with a spatula.
  10. Divide the batter evenly between the paper liners, filling them about ¾ full. Bake about 20 to 25 minutes.
  11. Once the cupcakes have cooled:
  12. Whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.
  13. Poke several holes in the top of each cupcake and pour the syrup over the cupcakes, allowing it to soak in.
  • 12 oz. cream cheese, at room temperature
  • 18 tbsp. unsalted butter, at room temperature
  • 2⅔ cups confectioners’ sugar, sifted
  • 3 tsp. lemon juice
  • 1 tsp. vanilla extract
  1. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes.
  2. Add the powdered sugar and mix until smooth.
  3. Add the lemon juice and vanilla extract and mix until incorporated.
  4. Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.
*For the frosting, the original recipe calls for fresh strawberry puree, but I left out them out and added strawberry flavoring instead because I wanted the frosting to be yellow (the bride's colors) instead of pink.
{apologies for the crappy iphone picture}


Elizabeth said...

They look super yummy! I'll for sure be giving these a try!

Lindsey said...

So cute!!!!