Strawberry Topped Lemon Cupcakes With Limoncello Glaze Recipes

STRAWBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE

Steps:

• For cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin cups with paper liners. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time. Beat in dry ingredients in three additions alternately with buttermilk in two additions. Beat in lemon juice and lemon peel. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Transfer cupcakes to racks. Meanwhile, prepare glaze and topping: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin. Spoon 1 tsp warm glaze over each warm cupcake. Cool cupcakes completely. Arrange 1 strawberry atop each cupcake. Drizzle remaining limoncello glaze over. Let cupcakes stand until glaze sets, about 2 hours.

LIMONCELLO GLAZE

Steps:

• Whisk sugar and limoncello together until smooth.

STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY

Steps:

• Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
• Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
• In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
• Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
• Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
• In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
• Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
• In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
• Add the egg white mixture to the batter and mix on medium-low speed until smooth.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
• Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
• Enjoy!

MATTIE'S STRAWBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix cake mix, eggs, water, and vegetable oil together in a bowl using an electric mixer; slowly mix in strawberry jam until fully blended into the batter. Beat lemon juice into batter until smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 19 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Spread strawberry frosting onto each cupcake.

LEMON CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.