On Easter, we celebrated with my husband’s family. My mother-in-law always has great magazines that I like to thumb through, including Southern Living. Well, this issue had a section with just strawberry flavored desserts, drinks and other snacks. Just reading over the recipes made me excited and want to try a bunch of them, so my mother-in-law told me that I could take the magazine home with me to try out the recipes…as long as she was able to be one of my taste-testers. Deal! One batch is a cupcake recipe that I threw together, the other is the muffin recipe pulled directly from the Southern Living magazine.
This batch was made specifically as cupcakes. I used the basic recipe and moved some flavors around to give it the strawberry lemonade flavor. The icing is mostly cream cheese with a hint of lemonade, then topped off with a strawberry cream cheese glaze.
1 box Duncan Hines Strawberry Supreme Cake Mix
1 small box instant lemon pudding
3/4 cup frozen lemonade concentrate, thawed
3/4 cup oil
8 oz. sour cream
Combine all ingredients in bowl and mix well, using electric mixer at medium speed for 3-4 minutes. Using ice cream scoop, spoon into lined muffin pan. Bake at 350 degrees for about 23 minutes. Cool completely, the cover with icing and strawberry glaze.
1 lb powdered sugar
1 stick butter, softened
1/4 cup frozen lemonade concentrate, thawed
1 can Duncan Hines cream cheese icing
Combine all ingredients and beat with electric mixer (I use a standing mixer) on medium speed for about 5 minutes.
*For strawberry glaze: Mix a spoonful of icing with Hershey’s strawberry syrup until a thinner consistency than icing, drizzle on top of iced cupcakes.
Here is the muffin batch. This is the recipe that was pulled directly from the Southern Living magazine. I did make a change though… The original recipe calls for folding in chunks of strawberries, but I pureed the strawberries with the butter, lemon juice and lemon zest for a smooth texture in the batter. To top it off, sprinkle sugar on the batter before baking. After they baked and cooled, I added a strawberry cream cheese glaze on top instead of icing. After all, aren’t muffins just cupcakes without icing? In this case, they are. 😉
2 1/2 cups flour
1 cup white sugar
8 oz. sour cream
1/2 cup butter, melted (1 stick)
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
2 large eggs
1 1/2 cups diced fresh strawberries
Preheat oven to 400 degrees. Combine flour and sugar in a large bowl, make a well in center of mixture. Stir together sour cream and next four ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12 cup muffin pans, filling three-fourths full. Sprinkle 1/4 cup sugar over batter. Bake for 16-18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute, remove from pans to wire rack and cool ten minutes.
Like strawberry and other fruity flavors? Try these!
Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberries