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Sur La Table's Strawberry Lemonade Cupcakes

Sur La Table's Strawberry Lemonade Cupcakes


Cupcake Mix: 

1 cup unsalted butter, room temperature

2 cups granulated sugar 

1-1/4 teaspoons pure vanilla extract 

4 large eggs 

3 cups sifted cake flour 

1 tablespoon baking powder 

1/2 teaspoon kosher salt 

1 cup whole milk 

1 recipe strawberry cream (recipe follows)

1 recipe lemon cream cheese frosting 

Strawberry Cream:

Yield: About 1 cup

1/2 cup (2-1/2 ounces) heavy whipping cream

1 tablespoon sugar

1/2 teaspoon pure vanilla extract

1/2 pint fresh strawberries, hulled, divided, and finely chopped

Lemon Cream Cheese Frosting: 

2 sticks (4 ounces) unsalted butter, softened

1 package (8 ounces) cream cheese, softened

1 teaspoon pure vanilla extract

1/2 teaspoon lemon oil or 1 teaspoon lemon extract

Zest of 1 lemon

3 cups powdered sugar


Cupcake Mix: 

Preheat oven to 350 degrees and place a rack in the center. Line your cupcake pan with paper liners.

Place butter in the bowl of a stand mixer fitted with a paddle attachment and cream on medium speed until light and fluffy, about 4 to 5 minutes. 

Add the sugar and continue to cream until fully incorporated. Gradually add the vanilla and eggs one at a time, blending well after each addition. 

Sift together the dry ingredients. With mixer on low speed, add the dry ingredients in 3 additions, alternating with two additions of milk. Pour batter into muffin tins, filling each 3/4 full. 

Place in preheated oven and bake until puffed and firm in the center and light golden brown on top, about 10 to 12 minutes. Remove from oven and allow cupcakes to cool completely before filling with strawberry cream and frosting with lemon cream cheese frosting.

Strawberry Cream: 

Whip the cream to soft peaks. Fold in the sugar, vanilla, and strawberries. Use immediately or store in the refrigerator overnight. 

Lemon Cream Cheese Frosting:

Place butter, cream cheese, and vanilla in the bowl of stand mixer fitted with a paddle attachment and beat on medium speed until very smooth, about 1 to 2 minutes. 

Add lemon oil and zest and blend on low speed until just mixed together. With the mixer on low speed, add the powdered sugar and blend until well incorporated and fluffy, another 2 to 3 minutes. 

Use immediately, or cover, and refrigerate for up to 3 days.