Strawberry Lemonade Cupcakes #summer #desserts

These strawberry lemonade cupcakes are clammy, consummately feathery, and overflowing with new organic product flavors. The cupcakes have a heavenly somewhat tart lemon enhance. At that point we're utilizing crisp berries for the icing. Isn't strawberry season the best?

The lemon cupcakes are made with acrid cream so they're consummately damp. At that point we're utilizing only the egg whites and adding a little cornstarch to keep the hitter light. Crisp lemon pizzazz and naturally crushed lemon juice give the lemon season. I found these cupcakes have a pleasant trace of lemon, however they're not very tart.

I think these strawberry lemonade cupcakes are the ideal flavor blend. The trace of tartness and new lemon season, wet cupcake piece, and velvety strawberry icing – I trust you adore them as much as I do!

Also try our recipe Raspberry Lemon Cupcakes

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!

INGREDIENTS
LEMON CUPCAKE

• 1 1/4 cups all-purpose flour
• 3 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 tbsp lemon zest freshly grated
• 3 large egg whites (you can discard the yolks)
• 1 1/2 tsp vanilla
• 1/2 cup sour cream room temperature
• 3 tbsp lemon juice freshly squeezed*

STRAWBERRY FROSTING

• 8 oz fresh strawberries
• 3/4 cup unsalted butter softened to room temperature
• 3-4 cups powdered sugar sifted
• 1 tbsp whipping cream if needed

INSTRUCTIONS
CUPCAKES

1. Preheat the oven to 350F degrees. Line a 12 cavity muffin pan with muffin papers.
2. In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
3. Then in a large bowl using an electric mixer beat together the butter, sugar and lemon zest until fluffy. Add in the egg whites and vanilla extract and continue mixing until combined.
4. Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture. Then turn off the mixer and scrape down the sides of the bowl. Repeat with the rest of the sour cream and flour mixture. Then turn off the mixer and stir in the lemon juice. Be careful not to over mix.

For more detail : bit.ly/2HVI0UZ

Read more our recipe Sparkling Limoncello Cooler