Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is back with a bright and summery recipe to start off the week…

When I think of summer, bright yellow lemons and sipping on a glass of fresh squeezed lemonade come to mind. I am a huge fan of lemons, and really all things sour.  As a kid I can remember spending summer days at our local pool and every afternoon I would visit the concession stand to order a frozen lemonade and a box of lemonheads to satisfy my sour cravings.  Still to this day I have those same cravings and welcome all things citrus and tangy during the hot summer months!  So with lemonade as the inspiration, I have created a Strawberry Lemonade Cupcake that I think you are going to love!

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tbsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
lemonheads (optional)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 3-4 strawberries)
1 tsp lemon zest

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.

To create a cupcake in a jar:

1. Slice cupcake in half with serrated knife. You will need one and a half cupcakes (3 pieces) for each jar.
2. Place half a cupcake in the bottom of the jar and add a dollop of icing on top. Repeat two more times with cake and icing.
3. Garnish with a lemonhead on top.
4. For extra cuteness add a plastic straw.

I hope you enjoy this combination of sour & sweet!

	Lauren Kapeluck Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.