Strawberry Lemonade Cupcakes

If you want to add more American recipes to your recipe box, Strawberry Lemonade Cupcakes might be a recipe you should try. This recipe makes 9 servings with 300 calories, 3g of protein, and 13g of fat each. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 300 people were impressed by this recipe. It is perfect for Mother's Day. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a side dish. A mixture of baking powder, sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Chocolate Moosey. With a spoonacular score of 13%, this dish is not so excellent. Strawberry Lemonade Cupcakes, Strawberry Lemonade Cupcakes, and Strawberry Lemonade Cupcakes are very similar to this recipe.

Servings: 9

 

Ingredients:

1 tsp baking powder

1/3 cup strawberry curd (homemade or store bought)

2 eggs

1 cup + 2 Tbsp all-purpose flour

1 tsp lemon zest

1/3 cup prepared lemonade

1/2 cup powdered sugar

Pinch of salt

1 cup sugar

1/2 cup unsalted butter, softened

1 tsp vanilla extract

Equipment:

muffin tray

whisk

bowl

oven

frying pan

toothpicks

wire rack

Cooking instruction summary:

Heat oven to 350°F. Line a cupcake pan with 9 paper liners.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, beat sugar and butter 1 minute or until blended and lighter in color. Add eggs one at a time, beating well after each addition. Beat in lemon zest and vanilla. Beat in flour mixture in two parts, alternating with lemonade until blended and smooth, beginning and ending with flour. Fill each liner in the pan.Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes then cool completely on wire rack.For the frosting: beat the butter and salt until creamy. Beat in powdered sugar then strawberry curd. Depending on how thick your curd is, you may need to add more sugar. Frost onto cooled cupcakes.

 

Step by step:


1. Heat oven to 350°F. Line a cupcake pan with 9 paper liners.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, beat sugar and butter 1 minute or until blended and lighter in color.

2. Add eggs one at a time, beating well after each addition. Beat in lemon zest and vanilla. Beat in flour mixture in two parts, alternating with lemonade until blended and smooth, beginning and ending with flour. Fill each liner in the pan.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

4. Remove cupcakes then cool completely on wire rack.For the frosting: beat the butter and salt until creamy. Beat in powdered sugar then strawberry curd. Depending on how thick your curd is, you may need to add more sugar. Frost onto cooled cupcakes.


Nutrition Information:

Quickview
299k Calories
3g Protein
12g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
299k
15%

Fat
12g
20%

  Saturated Fat
7g
46%

Carbohydrates
44g
15%

  Sugar
33g
37%

Cholesterol
81mg
27%

Sodium
30mg
1%

Get Enough Of These
Protein
3g
7%

Selenium
8µg
11%

Folate
30µg
8%

Vitamin B1
0.11mg
8%

Phosphorus
75mg
8%

Vitamin A
369IU
7%

Vitamin B2
0.12mg
7%

Manganese
0.1mg
5%

Iron
0.88mg
5%

Vitamin B3
0.84mg
4%

Calcium
35mg
4%

Vitamin E
0.4mg
3%

Vitamin D
0.38µg
3%

Potassium
89mg
3%

Vitamin B5
0.23mg
2%

Vitamin B12
0.11µg
2%

Vitamin C
1mg
2%

Fiber
0.41g
2%

Zinc
0.24mg
2%

Copper
0.03mg
2%

Magnesium
4mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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