Strawberry Lemonade Cupcakes

Tangy lemonade cupcakes are topped with sweet strawberry frosting for a delightful summer cupcake!

Author Amber Brady

Prep Time 30

Cook Time 15

Total Time 45

Yields cupcakes

Ingredients

Lemonade Cupcakes

1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
1 tsp baking powder
½ tsp salt
½ cup (118 ml) oil, (canola/vegetable)
½ cup (100 g) granulated sugar
½ cup (104 g) Country Time Lemonade Drink Mix, (dry)
2 large eggs, room temperature
4 tsp lemon zest, (about 2 lemons)
2 Tbsp lemon juice, (about ½ lemon)
1-2 drops yellow food coloring, (optional)
⅔ cup (159 ml) buttermilk*, room temperature

Strawberry Frosting

1 cup (15 g) freeze dried strawberries
1 cup (226 g) unsalted butter, (2 sticks) room temperature
⅛ tsp salt
3-4 cups (480 g) powdered sugar
3-4 Tbsp milk, (or heavy cream)

Instructions

Preheat oven to 375 degrees Fahrenheit. Line cupcake pans with paper liners. Set aside.
LEMON CUPCAKES: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, whisk together the oil, sugar, and dry lemonade mix. Add eggs one at a time, whisking well after each addition. Add the lemon zest, lemon juice, and yellow food coloring, if desired. Mix until combined.
Add half of the flour mixture to the wet ingredients. Mix until just combined. Add all of the buttermilk. Mix until just combined. Add the remaining flour mixture. Mix until just combined. Do not over-mix. Fill each cupcake liner ⅔ full. (I use a #24 scoop.)
Bake at 375˚F for 14-15 minutes or until the cake springs back when touched or a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Cool completely before frosting.
STRAWBERRY FROSTING: Place the freeze dried strawberries in a food processor and pulse into a fine powder. Set aside.
Cream the butter and salt together with an electric hand or stand mixer. Add the powdered sugar 1 cup at a time, mixing well between each addition. (Note: The mixture will continue to go from dry to combined.)
Add the strawberry powder and mix. (May be somewhat dry after this step.) Mix in milk (or heavy cream) 1 Tablespoon at a time until the desired texture.
Frost the cooled lemon cupcakes with the strawberry frosting. I used a Wilton 6B piping tip. Garnish with a slice of strawberry and lemon, if desired. NOTE: Add the garnish just before serving as the juices from the fruit start to absorb the sugar in the frosting and leak. Store any garnished cupcakes in an airtight container in the refrigerator. Remove at least 20-30 minutes before serving to take off the chill.

Notes

To Store: If you leave the fruit garnish off of the top, you can store these cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days. Remove from fridge at least 20-30 minutes before serving to take off the chill. NOTE: The fruit garnishes don't last as long as the cupcakes. Only garnish when ready to serve.
To Freeze: Place the frosted cupcakes (without fruit garnish) on a plate, uncovered, and set them in the freezer for an hour or until the frosting has frozen solid. Then individually wrap and store the cupcakes in a freezer-safe container for up to 6 months.
Homemade Buttermilk: Place 1 teaspoon of white distilled vinegar or lemon juice in a glass measuring cup, then fill up to 2/3 cup with milk. Stir and let sit for at least 5 minutes before using.
No Lemonade Mix: Make this lemon cupcakes recipe instead.
No Freeze Dried Strawberries: Make this strawberry frosting with jam instead.

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