Spring is officially here, which means it’s time for bright, sweet, citrusy treats! The other day I had a bunch of strawberries leftover that I knew we couldn’t eat fast enough, so I decided to bake them into cupcakes. I was also craving more of a tangy cream cheese frosting than traditional vanilla or strawberry though, so I came up with the perfect idea – strawberry lemonade cupcakes! I knew it was genius and I’ve gotten so many compliments on them already! The strawberry, cream cheese, and lemon flavors just go together so well. It’s definitely the perfect treat for Easter too! You can decorate them however you’d like but I just topped them with cut strawberries and a tiny slice of lemon. They are so bright and colorful, and of course, irresistible!
I’ve included dairy-free/vegan options below as well, but you may want to do a test batch before heading to a party or something like that because every dairy-free/vegan brand cooks a little differently. I also recommend patting the strawberries dry with a paper towels after chopping them up to prevent your cupcakes from being too dense and heavy. They won’t rise properly if there is too much weight from the water on the strawberries.
Another tip: For the frosting, you may want to put it in the fridge for a few minutes after making it so the frosting becomes a little thicker before piping it onto the cupcakes. 🙂
CUPCAKES
(adapted from Life Love & Sugar)
1 2/3 cup all-purpose flour (I like to use unbleached)
1 tsp baking powder
1/4 tsp baking soda
3/4 cup salted butter, melted (or use unsalted and just add 1/2 tsp salt to the dry ingredients) (can substitute dairy-free/vegan)
1 cup pure cane sugar
2 1/2 tsp vanilla extract
2 large eggs or flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per “egg”)
1/2 cup sour cream or greek yogurt (can substitute dairy free yogurt or sour cream, or use apple sauce)
1/4 cup + 2 tbsp milk of your choice
1 1/2 cup fresh strawberries chopped and patted dry (this helps prevent the cupcakes from being too dense)
FROSTING
(adapted from AllRecipes)
1 (8 ounce) package of cream cheese (can substitute dairy-free/vegan but may need to add more confectioners’ sugar for correct consistency or use slightly less lemon juice)
1/4 cup salted butter (can substitute dairy-free/vegan)
2 tbsp fresh lemon juice
2 tsp lemon zest
1 1/4 sp vanilla extract
5 cups confectioners’ sugar (or vegan confectioner’s sugar), or as needed
Instructions
1. Preheat the oven to 350°F and prepare a standard muffin pan with cute springtime cupcake liners!
2. Combine the dry ingredients (flour, baking powder, baking soda (and salt, if using)) in a medium-sized bowl and set aside.
3. Using a stand mixer with the whisk attached, whisk the melted butter, cane sugar, and vanilla extract together until well combined.
4. Add the eggs and whisk until combined, then add the sour cream and milk and whisk again until combined.
5. Add the dry ingredients that were set aside to the stand mixer and whisk together until combined (but be careful not to over mix).
6. Add the fresh, chopped strawberries and fold in gently.
7. Fill the cupcake liners until about 3/4 full. You should get about 14-16 cupcakes.
8. Bake about 18-22 minutes or until a toothpick in the center comes out clean or the tops of the cupcakes begin to turn a very light golden brown.
9. Remove the cupcakes from the oven and allow to cool on a cooling rack before adding frosting.
10. After the cupcakes are fully cooled, add your frosting and toppings however you’d like! I think adding chopped strawberries and a small lemon slice on the top of each cupcakes looks just perfect!
11. Enjoy!!!
Instructions for Frosting:
1. In a stand mixer using the whisk attachment, beat together the cream cheese, butter, lemon juice, lemon zest and vanilla until smooth and fluffy. This usually takes 2-3 minutes on medium high speed.
2. Slowly add in the confectioners’ sugar, a half cup at a time until your desired consistency is reached.
3. Top your cupcakes with the frosting and enjoy the fresh, creamy, lemony frosting!
Let me know what you think of these cupcakes! I’ve already eaten wayyy too many of them. Even my husband loves them, and he’s a tough one to please when it comes to sweet treats! The man doesn’t like chocolate, for goodness sakes! Lucky for him, these cupcakes are chocolate-free, so they’re perfect for the anti-chocolate people in your life (I’ll never understand, but to each their own)!
If you’re looking for more springtime treats, check out our lemon lavender shortbread cookie or our white chocolate strawberry cream cheese cookie recipe here!
Thanks so much for stopping by! Have a lovely day!
❤ Myles Katherine
C'est le Brie 