What could be better on a warm summer day than a cold glass of lemonade? Well, maybe glass of lemonade and a Strawberry Lemonade Cupcake!
These delicious Strawberry Lemonade Cupcakes in a jar are a perfect sweet, tart treat! This recipe could certainly be made as traditional cupcakes, but layering the cake and frosting in a jar makes it extra easy to bring along for a picnic or BBQ. And of course, I have a special love for desserts in jars =)
Certainly, feel free to adjust the flavor combo to your desires… I’m sure these would be equally delicious as Raspberry Lemonade Cupcakes (by simply replacing the strawberries listed with raspberries), or you could keep them just lemon, by omitting the strawberries and adding a bit of lemon juice to the frosting (as detailed in the recipe below).
Recipe notes – The lemon cupcake is adapted from my Perfect Vanilla Cupcake recipe, and the frosting is a version of my favorite Cream Cheese Frosting.
For extra special presentation, I like to add a cupcake liner as a lid topper (as I did with these Blackberry Vanilla Cupcakes, or even a mini jar of cookies). The fun yellow chevron cupcake liners shown are from Sweets and Treats Boutique.
To top the jars with cupcake liners, start with standard sized cupcake liners (and standard mouth jars, as shown), and use your fingers to press out some of the creases (closest to the center) of the liner. You can either add the liner on top of both the flat lid and the jar ring (as show below), or add the liner on top of the flat jar lid, then use the ring to hold on the liner (as with these Blackberry Vanilla Cupcakes).
Shopping notes-
The jars shown are 1/2 pint, standard mouth caning jars. I usually buy them at Wal-Mart, but they are also often available at Target, the grocery store, or Orchard Supply Hardware.
Yellow chevron cupcake liners, from Sweets and Treats Boutique.
Bakers twine, from Bakers Stock.
Happy baking!
How to Make Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes
Ingredients
Lemon Cupcakes
- 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
- 1/2 cup butter
- 4 oz cream cheese 1/2 block, 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
Instructions
Lemon Cupcakes
- Preheat oven to 350*F.
- n 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
Strawberry Frosting
- 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 frosting is very thick, add heavy cream or milk, then beat until light and fluffy.
- Frost on cooled cupcakes.
This doesn’t get any cuter. I’m making some cupcakes and I have some strawberries in the fridge so I defo need to try this
So stinkin cute! I love the cupcake liners as the decorative top! And what a classic, delicious flavor combo!
thankxxxxxxxxxxxx a lot anything plz for dibatic
I made 2 batches of these already. The lemon cupcakes are delicious as written! 2nd batch I forgot to buy more lemons so I had to substitute the juice and zest with extract and it was a tad too lemon-y. I found the frosting too sweet though and I don’t know if it was because of the 4 cups of powdered sugar or the strawberry jam. I think it’s the powered sugar. I’m looking at your raspberry and blackberry frosting and see that they use more cream cheese and butter to the 4 cups of powdered sugar so I may go with one of those recipes instead. Thank you so much for posting these. Your cupcakes are ways a hit with my family and friends.
Would the frosting recipe be stiff enough to use to make a swirled, piped top on the cupcake instead?
These look amazing!
This looks amazing – and I happen to have all of the necessary ingredients!!! Can’t wait to try it! Thanks, Glory!!!
These are ridiculously cute!! Will definitely be trying these, especially for the novelty of being in jars
This sounds like such a great idea, but I will have to make them with a different kind of frosting. You know how I feel about cream cheese dessert! I haven’t made any desserts in jars yet, I need to set some time aside to experiment. Love you!
~Cecilia
Glory, these look beautiful!