Saturday was our friend’s birthday, and he his girlfriend were having some people over to celebrate – and to introduce their brand new baby girl! I decided to make some cupcakes to bring and decided to adapt/combine two recipes I found on Annie’s Eats. I used the cupcake recipe from her Strawberry Lemonade cupcakes, and adapted her recipe for the frosting on Cherry Limeade cupcakes. Both look delicious as they are, but mine were pretty good too! I think/hope they were a hit.
Lemon Strawberry Cupcakes
Yield: about 21 cupcakes
For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
4 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cup milk
For the lemon syrup (I improvised greatly to get a thin syrup, you may have to adjust):
Juice of one lemon
1/2 cup confectioners’ sugar
For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
1 tbsp. (or more) lemon juice
lemon zest (optional)
5 large strawberries, chopped
For decorating (optional):
fresh lemon slices
fresh strawberries, sliced
To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
In a large bowl, beat the butter with mixer on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes have cooled, whisk together the lemon juice and confectioners’ sugar in a small bowl to make the lemon syrup. Poke several holes in the top of each cupcake with a skewer (or toothpick) and pour the syrup over the cupcakes, allowing it to soak in. (Wax paper or tin foil underneath will help avoid a mess.)
To make the frosting, combine the confectioners’ sugar, butter, chopped strawberries, and lemon juice in the bowl of a food processor (I used my mini). Mix until smooth. Add more lemon juice as needed to achieve desired texture.
Frost cupcakes. I used a fake-out piping bag by putting the frosting in a big Ziploc bag and cutting the tip off. (The frosting was kind of runny and I had to refrigerate the frosted cupcakes until we were ready to leave.) Garnish with lemon and strawberry slices, if desired.