Strawberry Lemonade Cupcakes

recipes - cupcakes

 

Ingredients:

  • 1 1/4 cups self-rising flour
  • 1/2 cup all-purpose flour
  • 2/3 cup white sugar
  • 1/2 cup butter
  • 2 large eggs
  • 2 teaspoons vanilla extract, divided
  • 4 teaspoons lemon zest, divided
  • 1/2 cup nonfat milk
  • 1/2 cup chopped strawberries
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ⅓ cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 3 to 6 drops red natural food coloring (optional)
  • 12 small mint leaves & lemon slices for garnish

Directions:

  1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
  2. In a medium-sized bowl mix the sugar and butter with an electric mixer until creamy. Add eggs, 2 teaspoons lemon zest and 1 teaspoon of vanilla; beat until well combined. Alternately add the flour and milk to the egg mixture; beating well after each addition. Fold in strawberries. Fill a 12-cup cupcake tin with batter about half full for each cup. Bake for 18-20 minutes or until done.

Icing:

  1. Mix the cream cheese, confectioners’ sugar, lemon juice, lemon zest, food coloring and vanilla.
  2. Beat until smooth.
  3. When cupcakes are cool, frost with icing. Garnish with a lemon slice and mint leaf. Serve.

Nutritional Information:

  • Serving size: 1 cupcake
  • Calories 247
  • Fat 14 g
  • Fiber 1 g
  • Carbohydrates 26 g
  • Protein 5 g
  • Folate 25 mcg
  • Cholesterol 45 mg
  • Sugars 16 g
  • Iron 2 mg
  • Sodium 189 mg
  • Potassium 90 mg