Almost all summer now, I have been eyeing the Strawberry Lemonade recipes, everything from drinks to cakes. I finally took the time to make a lemon cupcake with strawberry frosting.
After a few failed frosting attempts, I decided on a fresh strawberry buttercream frosting. What makes this recipe even more spectacular (as if it wasn't delicious sounding enough) it is made with Greek yogurt. No need to feel guilty about partaking in this taste of summer.
Makes: 2 dozen
Cupcakes
2 ½ cups flour
2 teaspoons salt
2 cups sugar
1 cup butter, melted
2 eggs
1 cup plain Greek yogurt
4 teaspoons lemon zest
6 tablespoons lemon juice
1 teaspoon lemon extract
Directions:
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- In a small bowl, mix together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar, butter, and eggs until smooth.
- Add Greek yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth.
- Add flour mixture and mix just until smooth.
- Scoop batter into paper lines; fill ¾ full. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
Strawberry Frosting
1 ½ cups fresh strawberries
1 cup butter
1 cup confectioners’ sugar
1 teaspoon vanilla
2 ½ cups confectioners’ sugar
Directions:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners’ sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last ½ cup confectioners’ sugar into mixture until just blended.
