What could be better on a warm summer day than a cold glass of lemonade? Well, maybe glass of lemonade and a Strawberry Lemonade Cupcake!
These delicious Strawberry Lemonade Cupcakes in a jar are a perfect sweet, tart treat! This recipe could certainly be made as traditional cupcakes, but layering the cake and frosting in a jar makes it extra easy to bring along for a picnic or BBQ. And of course, I have a special love for desserts in jars =)
Certainly, feel free to adjust the flavor combo to your desires… I’m sure these would be equally delicious as Raspberry Lemonade Cupcakes (by simply replacing the strawberries listed with raspberries), or you could keep them just lemon, by omitting the strawberries and adding a bit of lemon juice to the frosting (as detailed in the recipe below).
Recipe notes – The lemon cupcake is adapted from my Perfect Vanilla Cupcake recipe, and the frosting is a version of my favorite Cream Cheese Frosting.
For extra special presentation, I like to add a cupcake liner as a lid topper (as I did with these Blackberry Vanilla Cupcakes, or even a mini jar of cookies). The fun yellow chevron cupcake liners shown are from Sweets and Treats Boutique.
To top the jars with cupcake liners, start with standard sized cupcake liners (and standard mouth jars, as shown), and use your fingers to press out some of the creases (closest to the center) of the liner. You can either add the liner on top of both the flat lid and the jar ring (as show below), or add the liner on top of the flat jar lid, then use the ring to hold on the liner (as with these Blackberry Vanilla Cupcakes).
Shopping notes-
The jars shown are 1/2 pint, standard mouth caning jars. I usually buy them at Wal-Mart, but they are also often available at Target, the grocery store, or Orchard Supply Hardware.
Yellow chevron cupcake liners, from Sweets and Treats Boutique.
Bakers twine, from Bakers Stock.
Happy baking!
How to Make Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes
Ingredients
Lemon Cupcakes
- 1 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 cup oil vegetable, canola or extra light olive oil
- 1/2 cup sour cream any fat content
Strawberry Frosting
- 1/2 cup butter
- 4 oz cream cheese 1/2 block, cold
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons strawberry jam
- 2-3 fresh strawberries pureed (or very finely chopped)
- 1 tablespoon heavy cream or milk, as needed
Instructions
Lemon Cupcakes
- Preheat oven to 350*F.
- n a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
- In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, lemon extract, lemon juice, zest and oil, beat. Add sour cream and blend until combined.
- Reduce mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated.
- Pour (or scoop) batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full (no more).
- Bake cupcakes in pre-heated oven for 12-15 minutes
Strawberry Frosting
- In the bowl of an electric mixer, beat butter until fully smooth.
- Add cream cheese, and again beat until fully incorporated and very smooth.
- While mixing on low speed, add the powdered sugar, one cup at a time.
- Add vanilla extract, then strawberry jam and beat until well combined.
- If the frosting is very thick, add heavy cream or milk, then beat until light and fluffy.
- Frost on cooled cupcakes.
How can I make the recipe for 50 cupcakes? Thank you
The recipe as listed makes 12-14 standard cupcakes with frosting, or 8-9 cupcakes in a jar. So depending on if you are doing them as traditional cupcakes or layered in a jar, you will likely need to make 4-5 times this recipe. I’d suggest doubling the batch and making that, then double again, as needed. Don’t make more than a double batch of the batter at one time.
Glory-I want to make this into a 2-layer cake….Should I double it? My daughter wants lemon cake for her birthday tomorrow.
Thanks!
Lauren
Last year, i made these for my birthday and brought them into school. I also brought in the Mint Chocolate cupcakes. So many people loved them last year that i decided to bring them in this year too!
I tried your recipe for the cupcakes and they turned out really well. The frosting though was very runny. Is it because I added the jam and fresh strawberries? Is it one or the other? Also, on the cream cheese frosting recipe, you wrote 8 oz of cream cheese but for the strawberry frosting – just 4 oz. Is that the reason why? Can you please confirm? Otherwise, it tasted really good. 🙂
Thanks!
Yes, this frosting can tend to be on the soft side. It’s important to make sure your butter and cream cheese are cold, or cool. Also, if needed, you can put the finished frosting in the fridge for a bit to firm up before use. The amount of cream cheese is really up to you. I like it both ways, and it would work well both ways.
The decorating is wonderful, but for this recipe for the icing i didnt add any jam all i did
was puree i full box of straberrys and it tasted AMAZING!!!
Could these be made the day before the party and refrigerated over night? Thanks so cute!
Hi Teresa, Yes, they could be kept in the fridge overnight. Just be sure to let them come to room temperature before serving. Happy baking!
How do you suggest I modify the recipe to make the cake part strawberry?
Hi Cheryl, I haven’t experimented with adding fresh fruit to the cake, so I can’t say for sure, but it’s worth giving a try!
I’ve just made a batch I’d these and they were delicious, the cake was moist and lemony… However, just like Mom of 2 suggested the icing wasn’t stiff enough to pipe. I don’t know if it was the water content in the strawberries or not, but a little disappointed. What is the recommendation to make this icing stiffer as there is already enough icing sugar? Still delicious and couldn’t’t stop eating them. It definately requires a strawberry garnish on top, to counteract that sweetness
Hi Natalie, If the frosting is too soft/thin, put the whole batch of icing in the fridge for 30 minutes or more, as needed.