Strawberry Lemonade Cupcakes

If you want to add more American recipes to your recipe box, Strawberry Lemonade Cupcakes might be a recipe you should try. This recipe makes 9 servings with 300 calories, 3g of protein, and 13g of fat each. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 300 people were impressed by this recipe. It is perfect for Mother's Day. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a side dish. A mixture of baking powder, sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Chocolate Moosey. With a spoonacular score of 13%, this dish is not so excellent. Strawberry Lemonade Cupcakes, Strawberry Lemonade Cupcakes, and Strawberry Lemonade Cupcakes are very similar to this recipe.

Servings: 9

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350°F. Line a cupcake pan with 9 paper liners.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, beat sugar and butter 1 minute or until blended and lighter in color. Add eggs one at a time, beating well after each addition. Beat in lemon zest and vanilla. Beat in flour mixture in two parts, alternating with lemonade until blended and smooth, beginning and ending with flour. Fill each liner in the pan.Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes then cool completely on wire rack.For the frosting: beat the butter and salt until creamy. Beat in powdered sugar then strawberry curd. Depending on how thick your curd is, you may need to add more sugar. Frost onto cooled cupcakes.

 

Step by step:

1. Heat oven to 350°F. Line a cupcake pan with 9 paper liners.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, beat sugar and butter 1 minute or until blended and lighter in color.

2. Add eggs one at a time, beating well after each addition. Beat in lemon zest and vanilla. Beat in flour mixture in two parts, alternating with lemonade until blended and smooth, beginning and ending with flour. Fill each liner in the pan.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

4. Remove cupcakes then cool completely on wire rack.For the frosting: beat the butter and salt until creamy. Beat in powdered sugar then strawberry curd. Depending on how thick your curd is, you may need to add more sugar. Frost onto cooled cupcakes.

Nutrition Information:

covered percent of daily need