Strawberry Lemonade Cupcakes

It took me awhile to decide on which cupcake should be the first post in this blog, however; I decided upon one of my favorites that took me forever to create.

Strawberry Lemonade Cupcakes.

They taste like summer. A little sweet, a little tart, and absolutely delicious. If I could have these every week of the summer, I would!

They're a deliciously tart lemon cake base with chopped fresh strawberries inside. They're moist and that perfect cake texture. Topped with a sweet, fresh strawberry buttercream made with fresh strawberries. It's creamy and fluffy as a frosting. Garnished with a candied lemon slice that give it a tangy sweetness to tie it all together.

Tangy. Sweet. Tart. Everything I absolutely loved about strawberry lemonade only made better - IN CAKE FORM!

Strawberry Lemonade Cupcake Recipe
Serves: 16 cupcakes

Cake Ingredients:

1 cup (2 sticks) of unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of 2 lemons
1/4 cup of lemon juice (the juice of the two lemons you just used for zest)
1/2 cup milk (I used whole milk)
6 strawberries, chopped

Frosting Ingredients:

1 cup (2 sticks) unsalted butter, softened
3 1/2 - 4 cups of powdered sugar
1/3 cup of strawberries pureed
1 tablespoon vanilla extract
2 tablespoons of milk

Lemon Slice Ingredients:

2 lemons, washed and sliced in thin slices
1 cup of granulated sugar
1 cup water

 Instructions:

1. Preheat oven to 350 degrees F. Line cupcake pan with liners and set aside.

2. In a large bowl, combine sugar and melted butter. Stir in eggs, one at a time, until well combined.

3. In a separate bowl, whisk together flour, baking powder, and salt. Stir dry ingredients into the wet ingredients. Add the lemon zest, lemon juice and milk. Stir until batter is smooth and creamy. Gently stir in chopped strawberries until just combined. Batter will be thick.

4. Divide batter into cupcake liners, filling about 2/3 of the way. Bake for 22-24 minutes or until a toothpick comes out clean when inserted into the center. Let cool in pan for 10 minutes before removing to cool completely.

5. Cream together butter, strawberry puree, vanilla and milk until well combined. 

6. Add powdered sugar one cup at a time, combining well after each cup, until frosting is the desired consistency. It is best where the frosting will hold its shape.

7. Combine sugar and water in medium sauce pan. Bring to a boil and boil until sugar is dissolved.

8. Add lemon slices and reduce to a simmer. Simmer until slightly translucent in color. (About 15-20 minutes).

9. Remove from heat and pull lemon slices out of the liquid, laying on a foil covered pan. 

10. Sprinkle with sugar and put into fridge until firm.

11. Once cupcakes are cooled, frost with strawberry frosting and topped with candied lemon slice.

Cupcakes and frosting are good for 3-4 days if put in air tight container and refrigerated.

ENJOY THEM!