Whatcha Makin' Now?: Strawberry Cupcakes with Lemon Frosting


Thursday, April 3, 2014

Strawberry Cupcakes with Lemon Frosting

Strawberry Cupcakes with Lemon Frosting

I'm super excited. Go Blog Social is this weekend which means my sister is coming to town!!!! And, she will be kid free so it will be a girls weekend. She is such an amazing mom and definitely deserves a little time away. Our days will be busy with the conference but I know we'll find time to shop, have a couple drinks, chit chat, and entertain Jacob.

Here are my takeaways from last year's conference if you're interested. The schedule this year has some amazing topics. I'm so pumped.

Strawberry Cupcakes with Lemon Frosting

But until then here are some cupcakes. It's been far too long since I've made cupcakes. I'm sorry. This frosting is so lemony; it screams spring and summer. The recipe makes 12 cupcakes and I'm figuring out that that really does save a lot of time. Sometimes frosting cupcakes is a lot of work. #lazybaker

Strawberry Cupcakes with Lemon Frosting

Strawberry Cupcakes with Lemon Frosting

Strawberry Cupcakes
2/3 cup fresh strawberries
1/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups cake flour (or 1 1/2 cups all purpose flour MINUS 3 tablespoons)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 egg
2 egg whites

Preheat oven to 350 degrees. Line muffin pan with liners and set aside.

Blend strawberries in a blender or food processor until pureed. Mix in milk and vanilla. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt.

In the bowl of stand mixer, cream together the butter and sugar until fluffy, couple minutes. Add in egg and egg whites, then the strawberry mixture, then the flour mixture and mix until just blended.

Divide evenly in muffin tin and bake for 20-25 minutes or until tooth pick comes out clean. Let cool completely before frosting.

Makes 12 cupcakes.

Lemon Frosting
1 teaspoon lemon zest
3 tablespoons unsalted butter
3 cups powdered sugar
3 tablespoons lemon juice
1/8 teaspoon salt

In the bowl of a stand mixer, cream the lemon zest and butter. Add in powdered sugar, one cup at a time, followed by the lemon juice and salt. Continue to mix until smooth, 2-3 minutes. Frosts 12 cupcakes.

Source: Studio Oh! Mini Box of Recipes, Cupcakes

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