Strawberry lemonade cupcakes are the perfect spring dessert! Sweet and tangy – one of the BEST combinations out there!
These cupcakes first graced the screens over at Craftaholics Anonymous. This is the second recipe I ever shared there and it taught me a few things. One, not everyone is a natural baker. Two, I am not always right.
Big lessons brought on by a dozen cupcakes, right?
These cupcakes also were an opportunity for me to share some fun baking tips, or at least, that’s how I look at them. Like, did you know that if you microwave your lemons before juicing them, they will produce more juice?
Great tip if you plan on making lots of strawberry lemonade cupcakes.
Also, did you know there is a wrong and a right way to measure flour? If you aren’t using a kitchen scale (which is the only way to be 100 percent accurate in your flour measurements), then whisk your flour really good before putting it in a measuring cup.
Also, spoon it into the measure cup and use the back end of a knife to level it off. Over fill it and then level it (this is my baking mantra.)
My cupcakes have been fluffier and better tasting ever since I started using this technique.
Strawberry Lemonade Cupcakes
These cupcakes are pretty easy to make – the only area you may have difficulty is the frosting. Mix the butter and powdered sugar together and then slowly add the strawberry puree and lemon juice. If you over juice, add a little more powdered sugar to even it out.
Making cupcakes is very much a science but you have more leverage with the frosting.
Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 378 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 73mg Sodium: 195mg Carbohydrates: 54g Fiber: 1g Sugar: 36g Protein: 4g
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