How to Make Strawberry Lemonade Cupcakes
Test Kitchen Tips:
We used 3 drops of food coloring for our pink frosting. For best results, cream butter, sugar, and lemonade mix until fluffy.
Prepare Cupcakes:
Preheat oven to 350°F (175°C).
Vanilla, baking soda, salt, and egg yolks added.
Line 10 muffin cups with baking liners.
Strawberries and batter added to cupcake tins.
Make Batter:
Cream butter, sugar, and lemonade mix until fluffy.
Add vanilla, baking soda, salt, and egg yolks.
Mix in buttermilk.
Gradually add flour.
Prepare Strawberries:
Clean and remove stems from strawberries.
Using a very sharp knife, slice and dice into ¼ inch pieces carefully to avoid crushing.
Fill Cups:
Spoon about 1 tablespoon of batter into each muffin cup.
Sprinkle 5 to 6 pieces of diced strawberries on top.
Add more batter, filling cups about 2/3 full.
Bake:
Bake for about 20 minutes or until a test straw inserted in the center comes out clean.
Make Frosting:
Beat butter, salt, and cream cheese on medium speed for 2–3 minutes.
Gradually add powdered sugar until just combined (thick but not fluffy).
Add vanilla extract.
Mix in pink food coloring to your desired shade (around 6–7 drops for hot pink).
Finish:
Frost cupcakes using disposable decorating bags or your preferred method.
Refrigerate frosted cupcakes for 15–20 minutes to set frosting.
Enjoy your delicious Strawberry Lemonade Cupcakes—perfect for any summer occasion!
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