Strawberry Lemonade Cupcakes
Sweet, tart and perfect for summer!
- 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
- 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
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
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.
Frosting notes - 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. Feel free to replace strawberry jam and strawberries with raspberry jam. Depending on the ripeness of your berries, you may want to add 1 drop of pink food coloring to the icing. To make lemon frosting, omit the jam, berries and cream, and add 1-2 Tablespoon fresh lemon juice.
Cupcake in a jar assembly- Remove cupcake liners, and slice cooled cupcakes in half (horizontally). Add one cupcake half to a jar, then a layer of icing (using a piping bag or ziplock type bag with the end snipped off), then repeat with two more layers of cake and icing. Garnish with fresh fruit, as desired.
The jars pictured are 1/2 pint, standard mouth caning jars.
Calories: 417kcal | Carbohydrates: 66g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 248mg | Potassium: 66mg | Fiber: 1g | Sugar: 55g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg