Strawberry Lemonade Cupcakes are soft berry-infused treats, crowned with a tiny cloud of lemon cream cheese heaven. Perfect for babies, brides, and birthdays alike!
Course Dessert
Cuisine American
Keyword strawberry lemonade cupcakes
Prep Time 30 minutesminutes
Cook Time 14 minutesminutes
Total Time 44 minutesminutes
Servings 36mini
Calories 111kcal
Author Erica
Ingredients
Fresh Strawberry Cupcakes
6large strawberriespureed to desired chunkiness (about 1/3 cup)
1 ⅔cupall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
¾cupgranulated sugar
½cupcoconut oilmelted (or melted butter)
1large eggroom temperature
½cupstrawberry Greek yogurtroom temperature
⅔cupmilkroom temperature
1teaspoonvanilla extract
½teaspoonalmond extract
2-3drops red or pink food coloringoptional
Fluffy Lemon Cream Cheese (makes just enough!)
4ouncescream cheeseroom temperature
4ouncesunsalted butterroom temperature
2 -2 ½cupspowdered sugarsifted
¾teaspoonvanilla extract
2teaspoonslemon extract
Instructions
Fresh Strawberry Cupcakes
Preheat oven to 350 degrees F. Prepare 2 mini cupcake pans with liners. Set aside.
Wash, hull, and puree strawberries in a blender. If you like chunks of strawberry, roughly chop them instead.
In a medium bowl, sift together flour, baking powder, baking soda, and salt, and whisk to combine. Set aside.
In the bowl of a stand mixer, cream together sugar and coconut oil on medium speed for about 3 minutes. Add egg and beat to combine.
Add Greek yogurt and beat til combined, then add milk and extracts (and food coloring if desired) and mix until combined.
Add flour mixture to bowl slowly, about ⅓ at a time, mixing on low until just incorporated.
Fold in strawberries by hand with a rubber spatula, being sure not to over mix.
Using a small cookie scoop, fill liners ⅔ full. Bake for 12-14 minutes, until toothpick inserted comes out clean.
Remove from oven and immediately remove cupcakes from pans, setting them on wire racks to cool completely.
Fluffy Lemon Cream Cheese
In the bowl of a stand mixer fitted with a paddle, cream butter and cream cheese for 3-4 minutes until pale and fluffy.
Slowly add in confectioner's sugar, about ½ cup at a time, until it's all incorporated and smooth, and reaches desired sweetness..
Incorporate extracts in on low, then beat icing on high for 5 minutes until fluffy. Pipe icing on cooled cupcakes.