Strawberry Lemonade Cupcakes

Pink Lemonade Cupcakes:  Incredible Summer Dessert

Ingredients:

- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup Lemon Juice ( about 2 lemons)
- 2 Tbsp lemon zest (about 1-2 lemons)
- 1 tsp vanilla

Directions:

*Bake at 350 for 20 minutes

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners


2. In medium bowl mix together dry ingredients: flour, baking powder, salt, and lemon zest, set aside.


3. In bowl of stand mixer cream butter and sugar on medium speed until combined.


4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.

5. Add the lemon juice and vanilla and mix well.

6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.


7. Fill cupcake liners about 2/3 full.
 

8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Tips:

• The original recipe called for 1/4 cup Lemon Aid Powder but I did not have any so I used a cup of fresh Lemon Juice from the Lemons I just zested. It tasted amazing but very lemony. If you do not want it as lemony then just reduce the lemon juice. 

 

• Frosting Recipe

-  1 stick Butter
- 1/2 cup Cream Cheese
- 4 1/2 cups Powdered Sugar (add more if frosting is not thick enough)
- 4 Strawberries
- 1/2 t. Vanilla
- 1 t. Lemon Juice
Mix all together and top the cupcakes when they are completely cooled! Enjoy