Strawberry Limeade Cupcakes are the pride of the Southern table. These colorful delights are rich with the sweet flavor of fresh strawberries and the tangy zing of limes. They are perfect for a family picnic, potluck dinner dessert, bake sale, or birthday party treat. Although they look quite gourmet, these little gems are so easy to make and a real crowd-pleaser for any occasion. You will need to keep them cool until serving time so the rich, buttery frosting stays firm. Be prepared to share the recipe with your adoring fans.
The Author Says: “”It’s hard to beat a homemade strawberry cupcake, especially for a Southern summer celebration. Not only do these cupcakes taste divine, but the dainty pale-pink color with hints of green will make your guests smile. The fresh lime flavor adds a nice zing that perfectly complements the fresh strawberry cake.” –April McKinney
Strawberry Limeade Cupcakes Recipe
2-3/4 cups cake flour
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup canola oil
1-2/3 cups, plus 3 Tablespoons granulated white sugar, divided use
6 large egg whites
3/4 cup sour cream
2 teaspoons vanilla extract
2 cups chopped fresh strawberries
1/4 cup fresh lime juice
1 cup butter, softened
5 cups confectioners’ powdered sugar, divided
2/3 cup chopped strawberries
2 teaspoons lime zest
Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, using a mixer on low speed, beat together the oil and 1-2/3 cups of sugar. Add the egg whites one at a time, mixing after each addition. Stir in the sour cream and vanilla, and then slowly mix in the flour mixture. Add the strawberries, mixing just until they are incorporated and the batter is pale pink. Pour the batter into the cupcake liners, filling each three-fourths full. Bake for 20 minutes.
While the cupcakes are baking, heat the lime juice and the remaining 3 tablespoons sugar in a small saucepan over medium heat, stirring until the sugar is dissolved. Once the cupcakes have finished baking, remove them to a wire rack, and use a toothpick to prick several holes in the tops of the cakes while they are still warm. Spoon the lime syrup over the top of each cupcake, and allow the cupcakes to cool completely.
For the frosting, place the butter in a large bowl, and add 1 cup of powdered sugar. Use a hand mixer to cream the mixture. Add the remaining powdered sugar 1 cup at a time, mixing after each addition. Once all of the sugar has been added, stir in the strawberries and lime zest. Frost the cupcakes once they have cooled.
Yield: 24 servings
Tip: Keep these cupcakes in a cooler (or refrigerate) until you are ready to serve them so that the frosting will stay firm.
Recipe Source: The Outdoor Table: The Ultimate Cookbook for Your Next Backyard BBQ, Front-Porch Meal, Tailgate, or Picnic” by April McKinney (Nelson Books)
Reprinted with express permission.
Strawberry Limeade Cupcakes recipe ©2015 Stephanie Mullins, licensed to Peg’s Home Cooking