Best 5 Matties Strawberry Lemonade Cupcakes Recipes

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Calling all bakers, dessert enthusiasts, and lovers of sweet treats! Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more? Get ready to whip up a batch of "Mattie's Strawberry Lemonade Cupcakes," a delightful explosion of flavors that will transport you to a summer picnic by the lake. With a moist and fluffy vanilla cupcake base, a tangy strawberry lemonade frosting, and a burst of fresh strawberries, these cupcakes are the perfect treats to brighten up any occasion. Join us as we guide you through the simple steps to create these delectable cupcakes, offering tips, tricks, and secret ingredients to ensure a perfect outcome every time. So, preheat your ovens, gather your ingredients, and let's embark on this delicious journey together!

Here are our top 5 tried and tested recipes!

STRAWBERRY LEMONADE CUPCAKES



Strawberry Lemonade Cupcakes image

These strawberry lemonade cupcakes are a beautiful summer treat.

Provided by Jody Rigdon

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h25m

Yield 18

Number Of Ingredients 18

12 ounces strawberries, chopped, or more to taste
1 ½ tablespoons white sugar, or to taste
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
¼ teaspoon salt
2 sticks butter
1 ¼ cups white sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon strawberry extract
½ cup 2% milk
3 cups powdered sugar
1 stick butter
1 tablespoon 2% milk, or as needed
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
4 strawberries, sliced, or more to taste

Steps:

  • Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
  • Whisk flour, baking powder, and salt together in a medium bowl.
  • Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
  • Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
  • Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
  • Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
  • Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
  • While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.
  • Pipe frosting onto cupcakes and garnish each with a strawberry slice.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 54.4 g, Cholesterol 77.7 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 226.7 mg, Sugar 36.2 g

STRAWBERRY LEMONADE CUPCAKES



Strawberry Lemonade Cupcakes image

Make and share this Strawberry Lemonade Cupcakes recipe from Food.com.

Provided by Sierra

Categories     Dessert

Time 42m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 16

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, melted
1 egg
1/2 cup plain yogurt
2 teaspoons lemon zest
3 tablespoons lemon juice
1/2 teaspoon lemon extract
2 ounces fresh strawberries
1/2 cup sugar
2 egg whites
6 ounces butter, room temp
2 tablespoons lemon juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350. Line a muffin tin with paper liners.
  • In a small bowl, mix together flour, baking powder, and salt.
  • In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
  • Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
  • For frosting:.
  • Wash and hull strawberries. Puree in food processor and set aside.
  • Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
  • Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
  • Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
  • Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.

STRAWBERRY LEMON CUPCAKES



Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

MATTIE'S STRAWBERRY LEMONADE CUPCAKES



Mattie's Strawberry Lemonade Cupcakes image

These are as moist as a cupcake can get! They will be a big hit guaranteed!

Provided by mattie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 59m

Yield 24

Number Of Ingredients 7

1 (15.25 ounce) package classic white cake mix
3 large eggs
½ cup water
⅓ cup vegetable oil
½ cup strawberry jam
2 teaspoons lemon juice
1 (16 ounce) container prepared strawberry frosting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Mix cake mix, eggs, water, and vegetable oil together in a bowl using an electric mixer; slowly mix in strawberry jam until fully blended into the batter. Beat lemon juice into batter until smooth. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 19 minutes. Cool cupcakes on a wire rack, about 30 minutes.
  • Spread strawberry frosting onto each cupcake.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 30 g, Cholesterol 23.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 173.7 mg, Sugar 24.3 g

STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY



Strawberry Lemonade Olive Oil Cupcakes Recipe by Tasty image

Your favorite summer beverage becomes a delicious dessert in these sweet-tart cupcakes. Fresh strawberry purée lends a pop of color, while olive oil enhances the fruity flavor and moist texture. The cupcakes are topped with a velvety smooth lemon buttercream frosting and garnished with candied lemon wheels and fresh strawberries. To make the strawberry purée, stem and hull about 8 large strawberries and blend in a food processor until smooth.

Provided by Tikeyah Whittle

Categories     Desserts

Yield 18 cupcakes

Number Of Ingredients 20

1 lemon
1 cup water
1 cup granulated sugar
2 ¾ cups all purpose flour
1 ½ cups granulated sugar
¼ teaspoon kosher salt
2 ½ teaspoons baking powder
1 stick unsalted butter, room temperature
¼ cup olive oil
¾ cup strawberry puree
4 large egg whites
⅓ cup whole milk
3 drops red gel food coloring
1 stick unsalted butter, room temperature
8 oz cream cheese, softened
¼ teaspoon kosher salt
½ teaspoon vanilla extract
2 tablespoons lemon juice
1 cup powdered sugar
strawberry, sliced, for garnish

Steps:

  • Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
  • Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
  • In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
  • Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
  • Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
  • Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
  • In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
  • Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
  • In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
  • Add the egg white mixture to the batter and mix on medium-low speed until smooth.
  • Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
  • Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
  • Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams

Tips:

  • For the best results, use fresh strawberries.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure your cupcakes are moist, don't overmix the batter.
  • Fill the cupcake liners only 2/3 full, as they will rise during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • For a fun and festive touch, top the cupcakes with fresh strawberries or lemon slices.

Conclusion:

These strawberry lemonade cupcakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a sweet and summery dessert, give these cupcakes a try!

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