Strawberry Lemonade Cupcakes

July 18, 2025

With summer winding down, why not treat yourself? Enjoy this refreshing spin on two all time summer favorites, lemonade and cupcakes.

MAKES 18-30 – 1 HR 30 MIN – VEGETARIAN

ingredients

Cake

• 3 cups all purpose or cake flour
• 4 tsp baking powder
• 1/2 tsp sea salt
• 12 tbps (1 ½ sticks) unsalted butter, softend
• 1 ½ cups cane sugar
• 3 egg whites
• 1 cup buttermilk
• Zest and juice of 2 medium lemons

Frosting

• 1 lb unsalted butter, softened
• 2 cups confectioners’ sugar, sifted
• 3/4 cup strawberry jam, divided
• 10 ripe strawberries, halved

directions

Cake

• Preheat oven to 350°f. In a medium bowl, whisk together flour, baking powder, and salt.
• In a large mixing bowl or the bowl of a stand mixer, cream butter and cane sugar together until pale in color. Whisk in egg whites until batter is smooth.
• Fold in half the dry ingredients, then half the buttermilk and repeat. Fold in lemon zest and juice.
• Line two cupcake pans with cupcake liners and fill ⅔ full of batter. Bake for 20 minutes (rotating pans halfway through baking) or until a toothpick inserted in the centers come out clean. Set aside to cool completely.

Frosting

• Cream butter and add sifted confectioners’ sugar. Beat frosting until smooth then mix in ½ cup of strawberry jam. Place in a piping bag fitted with a star piping tip.
• To decorate cupcakes, pipe frosting in a circular pattern over the top of the cupcake leaving a well in the center. Place a teaspoon of strawberry jam in the center of the frosting. Top cupcakes with a strawberry half.

Enjoy!

 

Recipe provided by INFRA.