Description
Yummy frosting-filled strawberry lemonade cupcakes make for a perfectly sweet summer treat!
Ingredients
Cupcakes:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 2 lemons
- 1/3 cup fresh lemon juice (about 1 and 1/2 large juiced lemons)
- 1/2 cup whole milk
Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 7 cups powdered sugar
- 3 tablespoons milk
- 1/3 cup seeded strawberry jam
- Lemon slices, for garnishing (if desired)
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and set aside.
- In a large microwaveable bowl, melt the butter for about 90 seconds. Let set for 5 minutes and then stir in the sugar. Stir in the eggs, one at a time, until well combined.
- In a separate small bowl, whisk together the flour, baking powder and salt.
- Stir the dry ingredients into the wet ingredients. Add the lemon zest, lemon juice and milk, and stir gently until batter is smooth and creamy.
- Divide batter evenly among the liners in the prepared cupcake pan, filling each one almost full.
- Bake for 22-24 minutes or until a toothpick inserted in the centers comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Meanwhile, prepare the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
- With the mixer on low speed, add 2 cups powdered sugar and then 1 tablespoon milk until combined. Scrape down the sides of the bowl and then add 2 more cups powdered sugar and another tablespoon of milk. Add remaining 3 cups powdered sugar and 1 tablespoon of milk until well combined.
- Add jam and mix until just combined then turn the mixer to medium-high speed and beat frosting until thick and fluffy. Transfer frosting to a piping bag fitted with a decorating tip.
- Once the cupcakes are cooled, carve the center out of each cupcake with a pairing knife. Cut the pointy tip off the bottom of the removed center so that you can put the top back on the cupcake.
- Fill the center of each cupcake with a few teaspoons of frosting. Replace the top of the cut out piece of cupcake. Pipe frosting onto the top of each cupcake and garnish with a lemon slice and straw, if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 5 days.