Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

🧁 Strawberry Lemonade - The Bubbly Optimist
Bright, energetic, and always looking on the sunny side. This one shows up in a cute sundress, brings the perfect picnic snacks, and somehow convinces everyone to join a spontaneous game of volleyball. Sweet with a zesty little bite when needed.

YIELD: 24 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES

These cupcakes are a great spot to start testing your decorating skills. I garnished these with pink pearls to resemble the bubbles in this summery drink, but also played with this sweet color scheme. You could experiment with different piping tips, and garnish with either candied lemon, fresh strawberries, or sprinkles to hide any imperfections.

 

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Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.

Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.

Inside you'll find the full recipe for Strawberry Lemonade Cupcakes and 99 others!

INGREDIENTS

  • Strawberry cupcake batter (on page 131)
  • 3 tablespoons (18g) lemon zest
  • Strawberry buttercream (on page 147)

METHOD

Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line two cupcake pans with paper liners.

Prepare the batter, adding the lemon zest toward the end of the mixing process. Transfer it to a piping bag and pipe the batter into the paper liners. Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.

Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.

When the cupcakes are completely cool and ready to be frosted, prepare the buttercream.

Frost the cupcakes with the strawberry buttercream and serve.

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