STRAWBERRY LEMONADE CUPCAKES

These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. The cupcakes have a delicious slightly tangy lemon flavor. Then we’re using fresh berries for the frosting. Isn’t strawberry season the best?

The lemon cupcakes are made with sour cream so they’re perfectly moist. Then we’re using just the egg whites and adding a little cornstarch to keep the batter light. Fresh lemon zest & freshly squeezed lemon juice give the lemon flavor. I found these cupcakes have a nice hint of lemon, but they’re not too tart.

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!

Author: Fiona

Recipe type: Dessert

Serves: 12 cupcakes

INGREDIENTS

For the Lemon Cupcakes

• 1¼ cup all-purpose flour
• 3 tablespoons cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 tablespoons lemon zest, freshly grated
• 3 large egg whites, you can discard the yolks
• 1½ teaspoons vanilla
• ½ cup sour cream, room temperature
• 3 tablespoons lemon juice, freshly squeezed*

For the Strawberry Frosting

• 8 oz fresh strawberries
• ¾ cup unsalted butter, softened to room temperature
• 3-4 cups powdered sugar, sifted
• 1 tablespoon whipping cream, if needed

INSTRUCTIONS

Make the Cupcakes

1. Preheat the oven to 350F degrees. Line a 12 cavity muffin pan with muffin papers.
2. In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
3. Then in a large bowl using an electric mixer beat together the butter, sugar and lemon zest until fluffy. Add in the egg whites and vanilla extract and continue mixing until combined.
4. Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture. Then turn off the mixer and scrape down the sides of the bowl. Repeat with the rest of the sour cream and flour mixture. Then turn off the mixer and stir in the lemon juice. Be careful not to over mix.
5. Spoon the batter into your prepared muffin pan, filling each muffin paper about ⅔ to ¾ full. You'll end up with 12-14 cupcakes total.
6. Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.

source : https://lilluna.com/strawberry-lemonade-cupcakes/

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