Strawberry Pink Lemonade Cupcakes

A friend of mine was having a birthday party for her two girls.  She wanted a cupcake that was girl, and decided on pink lemonade.  I searched the internet for pink lemonade cupcakes and found that I like the way these were made the best.  Actually I've done a few recipes from the website I got this one form.  I test made these a couple weeks before the party to make sure I could make them good, and to make sure they tasted good.  They tasted delicious, and that's what everyone told me when I made them for the party as well.  The recipe called for strawberry puree in the frosting, but I left it out.  I did this because when I did the test, the amount needed to taste the strawberry, made it too runny.  It was probably because it's summer and hot out.  If I made these in the winter I would probably keep the strawberry puree.  If you want to do this just blend 1 cup of chopped strawberries.  Add the puree after you blend the rest of the frosting ingredients one tablespoon at a time until you get the consistency you want.

Strawberry Pink Lemonade Cupcakes

Yield: about 23 cupcakes

Ingredients:
For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup pink lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp.  fresh lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries

Directions:
To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.  In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the pink lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.  Poke several holes in the top of each cupcake with a toothpick and pour the syrup over the cupcakes, allowing it to soak in.  (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes.  Add the powdered sugar and mix until smooth.  Add the lemon juice and vanilla extract and mix until incorporated.   Frost cupcakes as desired and garnish with fresh strawberries.

Adapted from Annie's Eats