Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting!

Howdy everyone!

So for those of you who check the weather, or have left your house in the last 3 months, this has been one of the hottest summers Texas has ever seen! And if you’re like me, chocolatey treats don’t always cut it in the heat! I LOVE chocolate, but during the summer, fruit and citrus are great flavors to help you cool down. I thought today I would make something that tastes a bit lighter and more summery… Lemonade Cupcakes! And to top them off, Strawberry Lemonade Buttercream! Now I have to say… this recipe was definitely a trial and error story. But after a few adjustments this week, I think I have constructed a great, fresh lemonade cupcake to satisfy your refreshing summer treat needs! So let’s get to baking!

Cake:

You’ll need…

Lemonade Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.

Lower your mixing speed and add the egg and vanilla, and mix until well combined. Add the lemonade and lemon juice, and mix, and then add the sour cream.

Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.

Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice.

Then transfer to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Strawberry Buttercream Ingredients

You’ll need to…

In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.

In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.

Add vanilla, lemonade, and salt and mix well. Then add the processed strawberries. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Once your cupcakes have cooled completely, frost your cupcakes! And then enjoy your delicious, lemony treat!

So lemony, so sweet, a little bit tart… lemonade perfection in cupcake form! Yum-er-fest.

Ok y’all, this concludes the lemonade cupcake! I really hope you enjoyed reading about how to make these fantastic little treats! They are a nice refreshing summer cupcake, and I hope you like them as much as I do! Perfecting this recipe took a few tries, so when I say this one is fantastic, I mean it! I couldn’t stop eating them… oopsies! And my family loved them too! So the ratings were great, and I think you’ll feel the same way! Now it’s your turn to give them a try!

If you have any questions/comments/suggestions, as always, PLEASE leave them 🙂

Love,

Katie

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Here’s the full recipe…

Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting

Ingredients

Cake:

½ cup butter, room temperature

¾ cup granulated sugar

1/3 cup frozen lemonade concentrate, room temperature

2 tbsp lemon juice

1 egg

1 tsp vanilla

¼ cup sour cream

¼ cup whole milk

1 ½ cups all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

Frosting:

½ cup butter

1¾ cups powdered sugar

¼ tsp salt

1 tsp vanilla

2-3 strawberries

1 tbs lemonade from concentrate, room temperature

2 tbsp whipping cream

You’ll need to…

Cake:

1. Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers.
2. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late.
3. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.
4. Lower your mixing speed and add the egg and vanilla, and mix until well combined.
5. Add the lemonade and lemon juice, and mix, and then add the sour cream.
6. Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.
7. Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes.
8. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice. Then transfer to a wire cooling rack to cool completely.

Frosting:

1. In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.
2. In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth.
3. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.
4. Add vanilla and salt and mix well. Then add the processed strawberries.
5. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

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