Strawberry Lemonade Cupcakes

trawberry Lemonade Cupcakes
{makes 24 cupcakes)

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
Preheat oven to 350 degrees and line muffin pans with cupcake liners
  1. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
  2. In bowl of stand mixer cream butter and sugar on medium speed until combined.
  3. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
  4. Add the lemon juice and vanilla and mix well.
  5. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
  6. Fill cupcake liners about 2/3 full.
  7. Bake for 20 minutes or until toothpick inserted in center comes out clean.
  8. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
  9. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 3-4 strawberries)
In bowl of stand mixer cream butter for 1-2 minutes.

  1. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
  2. Mix in strawberry puree.
  3. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.