Best White Chocolate Strawberry Lemonade Cupcake Recipes

STRAWBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

STRAWBERRY LEMONADE CUPCAKES

Steps:

• Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
• Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
• Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
• Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
• Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
• While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.
• Pipe frosting onto cupcakes and garnish each with a strawberry slice.

WHITE CHOCOLATE STRAWBERRY LEMONADE CUPCAKE

Steps:

• 1. Preheat oven to 350'F
• 2. For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
• 3. Cream butter with an electric mixer. Add sugar to butter gradually, continue beating until sugar is completely beaten with butter into a paste. Beat the butter paste until it is super fluffy and light.
• 4. Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
• 5. Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
• 6. Add lemon juice to butter mixture and beat slowly until completely incorporated. Side note: The mixture will look curdled after you add the lemon juice. This is normal, it'll smooth out when you get to the dry ingredients.
• 7. Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
• 8. Beat down sides of bowl and beat on high for 20 seconds.
• 9. Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
• 10. For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
• 11. Add melted white chocolate to the cream cheese mixture and blend completely. Side note: Be sure the white chocolate is cooled, but not hardening. If the chocolate is scalding it will cook the cream cheese! The white chocolate should be slightly warm to the touch.
• 12. Once chocolate is completely blended into cream cheese mixture, add strawberry syrup. Blend loosely, this will give the mixture a ribbon of syrup and keep it from turning pink entirely.
• 13. For Strawberry Butter Cream Frosting: Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer.
• 14. Assembly: Once cup cake are cooled core the cupcakes and scoop cheese cake filling into each cake. They will take about a half of a tablespoon each.
• 15. Frost with butter cream frosting. Garnish as desired and chill before serving.