Steps to Make Strawberry Lemonade Vodka Slush

Strawberry Lemonade Cupcakes

This strawberry vodka lemonade is made with fresh strawberry puree, fresh squeezed lemons and a honey simple syrup, plus vodka, of course!

Recipe Summary Strawberry Lemonade Cupcakes

These strawberry lemonade cupcakes are a beautiful summer treat.

Ingredients | Strawberry Lemonade Vodka Slush

12 ounces strawberries, chopped, or more to taste

1 ½ tablespoons white sugar, or to taste

2 ¾ cups sifted cake flour

2 ½ teaspoons baking powder

¼ teaspoon salt

2 sticks butter

1 ¼ cups white sugar

4 eggs, at room temperature

1 teaspoon pure vanilla extract

¼ teaspoon strawberry extract

½ cup 2% milk

3 cups powdered sugar

1 stick butter

1 tablespoon 2% milk, or as needed

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

4 strawberries, sliced, or more to taste

Directions

Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.

Whisk flour, baking powder, and salt together in a medium bowl.

Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.

Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.

Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.

Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.

While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.

Pipe frosting onto cupcakes and garnish each with a strawberry slice.

I used 16 medium strawberries. You can use smaller or larger berries, but you'll need about 12 to 14 ounces total.

An additional 1/4 teaspoon vanilla extract may be used in place of the strawberry extract, if preferred.

Info | Strawberry Lemonade Vodka Slush

prep: 30 mins cook: 20 mins additional: 2 hrs 35 mins total: 3 hrs 25 mins Servings: 18 Yield: 18 cupcakes

TAG : Strawberry Lemonade Cupcakes

Desserts, Fruit Dessert Recipes, Strawberry Dessert Recipes,