When i need to destress, I love to cook. I found this recipe for Strawberry Lemonade Cupcakes, and had to try them!
It took a while to make them, multiple step recipe, but they are totally worth it!
2 1/4 c all purpose flour
1 1/2 tsp. baking powder
3/4 tsp salt
2 tsp lemon zest
12 tbsp. unsalted butter, at room temp
1 1/2 cups sugar
2 eggs
3/4 cups milk
2 cups fresh strawberries, chopped
To make the cupcakes, preheat the oven to 325. Line muffin pans with paper liners (Do This! The strawberries in the batter will make the cupcake fall apart if you do not have a liner). In a bowl, combine the flour, baking powder, salt, and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs, one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberris with a spatula.
For the Lemonade Syrup:
1 c lemonade concentrate, thawed
3/4 c confectioners' sugar
For the Frosting:
1 c fresh strawberries, pureed
12 oz. cream cheese, at room temp
18 tbsp. unsalted butter, at room temp
2 2/3 c confectioners' sugar, sifted
3 tsp lemon juice
1 tsp vanilla extract
Divide the batter evenly between the paper liners, filling tehm about 3/4 full. Bake about 20 to 25 or until a toothpick inserted in the center coms out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool competely.
Once the cupcakes hav cooled, whisk together the lemonade concentrate and confectioners' suar in a small bowl to make the lemonade syrup. Poke several holes into the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you dont make a mess!)
To make the frosting, puree the strawberries in a food processor or bleder. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy. Add powdered sugar and mix until smooth. Add hte lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time until to your liking. Frost and garnish with strawberries and lemons.
