Strawberry Lemonade Cupcakes

Name: Strawberry Lemonade Cupcakes
Total time: 205
Yield: 18
Ingredients: 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

Recipe by Jody Rigdon from allrecipes.com

Dessert 3 Hr. 25 Mins.

Ingredients

18 servings

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12 ounces strawberries, chopped, or more to taste
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1 ½ tablespoons white sugar, or to taste
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2 ¾ cups sifted cake flour
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2 ½ teaspoons baking powder
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¼ teaspoon salt
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2 sticks butter
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1 ¼ cups white sugar
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4 eggs, at room temperature
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1 teaspoon pure vanilla extract

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¼ teaspoon strawberry extract
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½ cup 2% milk
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3 cups powdered sugar
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1 stick butter
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1 tablespoon 2% milk, or as needed
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1 tablespoon lemon zest
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1 tablespoon lemon juice
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1 teaspoon pure vanilla extract
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4 strawberries, sliced, or more to taste

Instructions

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.