Strawberry-Lemonade Cupcakes {Recipe}
Beki Cook's Cake Blog
Beki Cook's Cake Blog
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Ingredients

  • What You Need
  •  
  • To Make 20-24 Standard Cupcakes (6-8 dozen minis)
  •  
  • For the Lemon Curd
  • 1-2 Tbsp. Lemon Zest
  • 1/2 cup fresh lemon juice (from 2-4 lemons)
  • 6 egg yolks (reserve the whites for icing and cake)
  • 3/4 cup sugar
  • 3/4 cup butter (cut into chunks)
  •  
  • For the Cupcakes
  • White Cake Mix
  • 2 egg whites + 1 whole egg (reserve the yolks!)
  • 1/2 cup melted butter
  • 3/4 cup milk (whole milk preferred)
  • 1/4-1/2 cup lemon juice (from 2-4 lemons)
  • 2-3 tsp lemon zest
  • Optional: 1/4-1/2 cup pureed strawberries (if you add the strawberries, decrease the milk by the same amount)
  •  
  • For the Strawberry Lemonade Icing
  • 4 egg whites (yolks used in curd)
  • 1 cup sugar
  • 2 1/2 sticks (1 1/4 cup) butter, at room temperature
  • 1/2 cup lemon curd (see above)
  • 1/2 cup pureed strawberries (about 1 cup frozen)

Instructions

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