This is a repost, Strawberry Lemonade Cupcakes are so delicious I wanted to share again. Just finished catering 50 for a graduation party.
Strawberry Lemonade Cupcakes
Makes 24 cupcakes
- 1 box French vanilla cupcake mix (15.25 oz)
- 1/2 package instant vanilla pudding mix (3.4 oz)
- 1 C Greek strawberry yogurt
- 3/4 C vegetable oil
- 1/2 C milk
- 4 eggs
- 1 T vanilla extract
- Zest of 1 large lemon
- 1 1/4 C fresh diced strawberries. Dice fairly small, about 1/4 inch pieces
- Seedless strawberry preserves
Strawberry Buttercream Frosting
- 1 1/3 C (3 sticks) butter, softened
- 2 pound bag powdered sugar
- 1 T fresh lemon juice
- 1 t lemon extract
- 6 T strawberry puree made from remaining fresh berries
Heat oven to 350. Line muffin tins with cute wrappers. I recommend greaseproof cupcake liners which will keep their color during baking.
Using stand mixer, combine cake and pudding mix. Add in yogurt, milk, eggs, vanilla, oil, lemon zest. Mix well. Fold in diced strawberries by hand until just combined.
Fill muffin pans 2/3 full. There is enough for 24 cupcakes.
Bake until puffy and lightly golden, approximately 20 minutes. Allow to cool, remove from pans. Cool completely.
Using a cupcake punch or sharp knife, make a small hole in the top of the cupcake. Fill each with strawberry preserves. To fill, I recommend putting about 1 C preserves in a freezer bag and snipping off a corner. Pipe into cupcake hole. Be careful to keep holes fairly shallow.
To make frosting, cream butter in stand mixer. Add in vanilla, lemon juice and strawberry puree. Add powdered sugar 2 C at a time, mixing well. Continue until the bag is gone. If the icing feels “too thick,” add 1T milk until desired consistency. Pipe strawberry buttercream icing onto cupcakes.
Recipe modified from “Easy Strawberry Cupcakes,” www.mybakingaddiction.com, 8/3/12