Strawberry Lemonade Cupcakes and Muffins

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.

Cupcake Recipe:

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

4 eggs

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.

Icing Recipe:

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.  😉

Muffin Recipe:

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!

Strawberry Amaretto Milkshake

Fruit Smoothie Cupcakes

Chocolate Covered Strawberry Cupcakes

Strawberry Cake

Chocolate Covered Strawberries

Mai Tai Cupcakes

Sour Apple Cupcakes


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