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.
These look delicious! Your stellar food photography always makes my mouth water (which is no good in this summer heat!)
Beautiful photo and I love strawberries and lemonade so I can’t wait to try these;)
So adorable!!! Love this flavor combo 🙂
Hi- What a delicious recipe!! Can’ t wait to try it. Could you let me know the size of the jars you use for the cakes. I have been shopping around trying to find the right size. I appreciate the help. thank and keep the wonderful recipes coming. <3 them!
Lynda, Thanks! I hope you enjoy them as much as we did. As mentioned in the post, the jars shown are 1/2 pint, standard mouth caning jars. I usually find them at Wal-mart
These sound delicious and totally perfect for summer. But, what I love most is the presentation! The layering in the jar, the sliced fruit topping, the simple and pretty packaging… perfection!
How summery! Your jars look so perfect!
They look beautiful!! Perfect for the weather, too 🙂
These are so lovely I can hardly stand it! What is more refreshing than a strawberry lemonade!
Do they need to be refrigerated due to the cram cheese in the icing? Great idea and your packaging is gorgeous. I can’t wait to try them.
Sara, As long as your home is not overly hot, I usually leave cupcakes (frosted with cream cheese icing) out on the counter up to one full day. There is enough sugar in the recipe to stabilize them. Feel free to keep in the refrigerator if you like, but make sure the cupcakes are well covered, and bring to room temperature before serving.
You are the Queen of all things PRETTY! So pretty in every way, from top to bottom:). Love the packaging with the cupcake liners and twine!