Okay, here’s my blog post about making lemon cupcakes with strawberry icing, written from my personal experience:
So, the other day I got this craving for something sweet and summery. I was thinking, what screams “summer” more than lemons and strawberries? Nothing! That’s how I landed on making lemon cupcakes with strawberry icing. I’d never made this exact combo before, so it was a bit of an adventure.
Getting Started
First, I gathered all my ingredients. I’m a big believer in having everything laid out before I start – it just makes life easier. For the cupcakes, I needed the usual suspects: flour, sugar, baking powder, salt, butter, eggs, milk, and of course, lemons! I zested a couple of lemons and then squeezed the juice out of them. Fresh is always best, you know?
Mixing it Up
I creamed together the butter and sugar until it was all light and fluffy. Then, I beat in the eggs one at a time. Next, in a separate bowl, I whisked together the dry ingredients – flour, baking powder, and salt. I gradually added the dry stuff to the wet stuff, mixing until it was just combined. Overmixing is a big no-no, nobody likes a tough cupcake! Finally, I stirred in the lemon zest and juice. The batter smelled amazing already!
Baking Time
I spooned the batter into my trusty cupcake liners, filling them about two-thirds full. Into the oven they went! I baked them at 350°F (175°C) for about 20 minutes. The toothpick test is my go-to – if it comes out clean, they’re done. I let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Gotta have a cool cupcake before you frost it!
Strawberry Icing Adventure
Now for the strawberry icing! I washed and hulled a bunch of fresh strawberries. Then, I pureed them in my food processor until they were nice and smooth. I wanted a really vibrant strawberry flavor, so I cooked the puree down on the stove for a bit to concentrate it. This also helps to get rid of some of the extra moisture.
For the icing itself, I beat together some softened butter and cream cheese until it was smooth. Then, I gradually added powdered sugar, beating until it was light and fluffy. Finally, I mixed in the cooled strawberry puree. I had to add a bit more powdered sugar to get the consistency I wanted – not too runny, not too stiff. It was perfect!
The Finished Product
Once the cupcakes were completely cool, I frosted them with my beautiful pink strawberry icing. I’m not the best at fancy piping, so I just went with a simple swirl. To make them extra pretty, I topped each cupcake with a fresh strawberry slice. And there you have it – lemon cupcakes with strawberry icing! They were a hit, super moist, lemony, and the strawberry icing was the perfect sweet and tangy complement. Definitely making these again!
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