Strawberry Lemonade Cupcakes

Spring is officially here.  Even if it doesn't FEEL like Spring - the calendar says that its Spring -- and that's good enough for me. 

From the very first day of Spring - pastel hued, Spring inspired cupcakes started to take over my kitchen.  I just cant get enough of the yummy spring flavors like bright, sunny lemon and sweet, juicy strawberry. 

This year, I came up with a new Spring cupcake flavor that I think really captures the essence of Spring.  It's fruity and bright and it even looks like a warm sunny Spring afternoon to me.  If you're a fan of strawberry and lemon - you NEED to give this recipe a try.  You won't regret it. 

Strawberry Lemonade Cupcakes
Strawberry Cupcake Batter
12 ounces frozen whole strawberries, thawed
3/4 cup whole milk
6 egg whites
2 teaspoons vanilla
2 1/4 cups cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 Tablespoons butter, room temperature

Lemon Cupcake Batter
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1 1/2 cups buttermilk

Strawberry and Lemon Cream Cheese Frosting
16 ounces cream cheese
16 Tablespoons butter
4 cups powdered sugar
2 teaspoons vanilla
pinch salt
4 Tablespoons heavy whipping cream
2 Tablespoons strawberry jam
1/2 teaspoon lemon extract

Place strawberries in a large bowl, cover with plastic wrap and microwave on high for 6 minutes.

Pour strawberry mixture into a fine mesh strainer over a small saucepan. 

Press mixture through strainer until just solids remain.

Place pan of strawberry juice on stove and heat on low until reduced to 1/2 cup and thick and syrupy.

Whisk together egg whites, vanilla and milk.

---

Whisk mixture into strawberry pan.

Combine sugar, flour, baking powder and salt in bowl of standing mixer. 

Cut in butter.

Add strawberry mixture and beat until combined. 

In a clean mixing bowl, combine oil, shortening, vanilla and lemon extract.  Whisk together until fully combined.

Switch to flat beater and beat in eggs, one at a time.

Combine dry ingredients. 

Add dry ingredients to mixer, alternating with buttermilk.

Now you have both batters that you need to make these delicious cupcakes.

Scoop some of each batter into paper lined cupcake pans.  Swirl batters together with a butter knife. 

Bake 22 minutes for jumbo cupcakes.  Cool on wire racks.

---

To create frosting, cream together cream cheese, butter, powdered sugar, vanilla and heavy cream in bowl of standing mixer.  Divide frosting in half.  Add lemon extract to half and strawberry jam to the other half.  Fill a pastry bag with both frosting flavors and pipe onto cooled cupcakes. 

Strawberry Lemonade Cupcakes - guaranteed to give you Spring fever. 

Ciao!

Click here for a printable version of this recipe