Strawberry Lemonade Cupcakes for a #SundaySupper with #DixieCrystals

I’m so excited to share this recipe with you today. When this event was announced with the theme of “Springtime Sweets” – this was the very first thing that popped into my head. And man oh man, I’m so glad it did.  Strawberry Lemonade Cupcakes – a lightly lemony cupcake topped with creamy frosting with actual bits of fresh strawberry. Mmmmmmm!

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Dixie Crystals joins us today as we celebrate the coming of Spring with all sorts of springtime delights that are sure to be the highlight of the season. I can not wait to see what everyone has shared!

15453 Std Manual Cover

To begin, preheat your oven to 325 degrees. Line a standard pan with cupcake papers. Set it aside for now.

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In a bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon of salt.

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In your mixer, beat a stick of unsalted, room temperature butter until it is fluffy. Mix in 1 cup of Dixie Crystals sugar, and again beat until it is pale and fluffy.

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Add in two room temperature eggs, one at a time, completely mixing in the first before you add the second. Again, you want to beat this until it is light and airy.

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Zest an entire lemon. Reserve about a teaspoon of the zest for the frosting. Place all the rest of it in your mixing bowl.

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And then take that lemon and juice the whole thing as well. You’ll need about 2 tablespoons of lemon juice. Add the juice to the mixing bowl and mix the juice and zest into the mixture.

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Add in half of your flour mixture. Mix in completely, being sure to scrape the bowl with a rubber spatula.

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Next you will need a half cup of buttermilk and a teaspoon of vanilla. Stir in the vanilla and half of the buttermilk. Mix completely. Repeat with the remaining flour mixture, and then the remaining buttermilk. Mix in each completely before the next, being sure to scrape the bowl with a rubber spatula each time.

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Scoop the batter into the pan, dividing evenly.

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Bake this for 22-25 or until they test done with a toothpick. These do not get golden.

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Transfer the cupcakes to a cooling rack, and cool completely.

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Now for the frosting!

You will need two sticks (1 cup) of unsalted, room temperature butter.

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You will also need some strawberry jam.

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And some strawberries. Depending on the size, you’ll need 3 or 4 of them. Remove the “birdnests” from the tops.

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Then very finely dice the strawberries. You will need about 1/3 of a cup of minced strawberries.

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Beat the butter in your clean mixing bowl until fluffy. Mix in 2 1/3 cup powdered sugar. Mix it until smooth. Stir in 3 tablespoons of the strawberry jam, a half teaspoon of vanilla, along with your reserved lemon zest. Beat them until smooth and fluffy.

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Now for the strawberries. Add those to the frosting, and gently fold them in.

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Place your frosting in a piping bag and top your cupcakes, or spread it on with a spatula. Whichever you prefer.

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If piping the frosting on, use a large tip so that the bits of strawberry can come through.

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That’s it!

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

 

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Enjoy your beautifully Springy cupcakes!

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Join us as we celebrate springtime and deliciousness with Dixie Crystals!

Strawberry Lemonade Cupcakes from The Foodie Army Wife| #SundaySupper

Find out more about Dixie Crystals and connect with them on their website, Facebook, Twitter, Instagram and Pinterest!

And here’s something especially exciting… Dixie Crystals is hosting a Brownie Recipe Contest with some AMAZING prizes in conjunction with the Food & Wine conference this summer! Check that out HERE!

Thank you Dixie Crystals for joining us today!

Here’s all of the recipes share by the Sunday Supper team for this timely Springtime event.

Strawberry Lemonade Cupcakes

Ingredients

    For the Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp of salt
  • 1 stick (1/2 c) unsalted butter, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1 lemon
  • 1/2 c buttermilk
  • 1 tsp vanilla
  • For the Frosting
  • 2 sticks (1 cup) of unsalted, room temperature butter
  • 1/3 c minced strawberries
  • 2 1/3 c powdered sugar
  • 3 Tb strawberry jam
  • 1 tsp lemon zest (from lemon used for cupcakes)
  • 1/2 tsp vanilla

To begin, preheat your oven to 325 degrees. Line a standard pan with cupcake papers. Set it aside for now.

In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

In your mixer, beat a stick of unsalted, room temperature butter until it is fluffy. Mix in the cup of sugar, and again beat until it is pale and fluffy. Add in the eggs, one at a time, completely mixing in the first before you add the second. Again, you want to beat this until it is light and airy. Zest an entire lemon. Reserve about a teaspoon of the zest for the frosting. Place all the rest of it in your mixing bowl. Take that lemon and juice the whole thing as well. You’ll need about 2 tablespoons of lemon juice. Add the juice to the mixing bowl and mix the juice and zest into the mixture. Add in half of your flour mixture. Mix in completely, being sure to scrape the bowl with a rubber spatula. Stir in the vanilla and half of the buttermilk. Mix completely. Repeat with the remaining flour mixture, and then the remaining buttermilk. Mix in each completely before the next, being sure to scrape the bowl with a rubber spatula each time. Scoop the batter into the pan, dividing evenly.

Bake this for 22-25 or until they test done with a toothpick. These do not get golden.

Transfer the cupcakes to a cooling rack, and cool completely.

Now for the frosting!

Remove the “birdnests” from the tops of your strawberries (about 3 or 4 strawberries will be needed.) Then very finely dice the strawberries. You will need about 1/3 of a cup of minced strawberries. Beat the butter in your clean mixing bowl until fluffy. Mix in the powdered sugar. Mix it until smooth. Stir in the strawberry jam, vanilla, and your reserved lemon zest. Beat them until smooth and fluffy. Now for the strawberries. Add those to the frosting, and gently fold them in.

Place your frosting in a piping bag and top your cupcakes, or spread it on with a spatula. Whichever you prefer.

If piping the frosting on, use a large tip so that the bits of strawberry can come through.

Enjoy!

http://thefoodiearmywife.com/strawberry-lemonade-cupcake/

Sunday Supper Movement Join the #SundaySupper conversation with Dixie Crystals on twitter tonight! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by Dixie Crystals. All opinions are my own.

Comments

  1. says

    These are one of my favorite types of cupcakes! I love that you put cut up strawberries in the frosting. So pretty and springy!

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