Strawberry Lemonade Cupcakes
Yield: 20-24 cupcakes
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Zest of 3 lemons, plus 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 12 tablespoons unsalted butter, room temperature
  • 8 oz cream cheese
  • 1½-2 cups freeze dried strawberries, crushed into a coarse powder *
  • 3-4 cups powdered sugar
  • juice and zest of 1 lemon
  • Strawberries for garnish.
  1. Preheat oven to 350F. Fill a cupcake tin with paper liners, set aside.
  2. In a medium sized bowl combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the vanilla, zest, lemon juice and the eggs, one at a time beating in between each addition.
  4. Add the flour mixture in 3 parts, alternating with the buttermilk. Beat on low speed until just combined, making sure not to over-mix.
  5. Spoon the batter into the cupcake tins- filling ¾ of the way.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
For the Frosting:
  1. Cream together the butter and cream cheese. Add the strawberry "powder" and mix well, add the powdered sugar, a little at a time, until well combined. Mix in the lemon juice and zest. Beat on high for 1-2 minutes until super fluffy.
  2. Spread or pipe frosting onto the cooled cupcakes. Garnish with a fresh strawberry.
*This will yield about ½ cup of strawberry "powder"

Cake recipe adapted from Martha Stewart.
Recipe by The Baker Chick at