I am a happy godmother of two amazing young women: Stephanie and Laura and we were able to spend a weekend together where we explored some embassies in DC, checked out the DC Funk Parade, ate some Chinese food, made brunch and baked cupcakes! Since the beginning of great summer weather is approaching, we thought it would be fitting to make these amazing strawberry lemonade cupcakes. The original recipe also suggested putting them in mason jars which is adorable too, but we stuck with some quintessential summer cupcake liners that were too perfect to pass up. Enjoy these refreshing summer treats!
Lemon Cupcakes Ingredients:
- 1 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 Tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 cup oil (vegetable, canola or extra light olive oil)
- 1/2 cup sour cream (any fat content)
Strawberry Frosting Ingredients:
- 1/2 cup butter
- 4oz. (1/2 block) cream cheese (cold)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons strawberry jam
- 2-3 fresh strawberries, pureed (or very finely chopped)
- 1 Tablespoon heavy cream, or milk, as needed
Lemon Cupcakes Directions:
Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.
Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, lemon extract, lemon juice, zest and oil, beat.
Add sour cream and blend until combined.
Reduce mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated. Pour (or scoop) batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full (no more).
Bake cupcakes in pre-heated oven for 12-15 minutes
In the bowl of an electric mixer, beat butter until fully smooth. Add cream cheese, and again beat until fully incorporated and very smooth. While mixing on low speed, add the powdered sugar, one cup at a time.
Add vanilla extract, then strawberry jam and beat until well combined. If the jam you are using has large chunks in it, you may need to blend in a food processor or press through a fine strainer before adding to the frosting. Depending on the ripeness of your berries, you may want to add 1 drop of pink food coloring to the icing.
If the frosting is very thick, add heavy cream or milk, then beat until light and fluffy. Frost on cooled cupcakes.