July 12, 2011

Strawberry Lemonade Mini-Cupcakes

I have a bookmarked list of "Desserts" on my computer that is a mile long.  All new-to-me desserts that I've seen online and just.have.to.try.  Not to mention all of my personal recipes, full of desserts I've grown up on that I just don't make anymore because I live with one other person, and really, who is going to eat a whole Texas Sheet Cake?

Well, I would.  But why would I want to do that to myself?  I would like my jeans to fit when "jean season" comes back around, ya know? 

So when someone asks me to bring dessert to a BBQ, what do I do?

I freak out.

"What should I take?"
"Do I need to go to the store?"
"Cupcakes or cake?"
"Do people really eat cake?"
"I mean, I eat cake, but do people?"
"Of course, chocolate!"
"But it's summer!  Chocolate is too 'heavy'."
"Oh, it's Alaska, it's not like it's hot outside."
"But still, it's summer.  I should celebrate that."
"Okay, so I made a patriotic dessert but that was today, not 3 days from now.  Darnit."
"If I try something new, it might not work."
"My tried-and-true is the Texas Sheet Cake, but no one ate that last time.  NO ONE."

(The day I had to bring home almost an entire Texas Sheet Cake is still a sore spot.)

Anyway, this is what I came up with.

I used a box cake mix, because I don't see the harm in that.  Do you?  Of course you don't.

Strawberry Lemonade Mini-Cupcakes

1 box yellow cake mix
1/2 stick (1/4 cup) butter
1/4 cup applesauce
1 1/2 cups water
3 eggs
1 cup finely chopped strawberries
1 T. lemon zest

Combine everything but the strawberries in a large mixing bowl or stand mixer.  Mix until well combined, according to package directions.  Gently fold in the strawberries.

Spoon batter into mini-muffin pans (sprayed with non-stick spray) and bake at 350 degrees (or according to package directions) for 12-15 minutes.

Let sit for about 10 minutes before removing from pan. 

Sometimes putting fruit in cupcakes can be treacherous.  Use caution.

Lemon Buttercream Icing

1 stick (1/2 cup) butter, softened just a bit
2 1/2 cups powdered sugar
2 t. vanilla
1 T. lemon zest
1 t. lemon juice
1 T. milk, if needed
Yellow gel food coloring, if desired

Cream butter and sugar together with an electric mixer or stand mixer.  Add vanilla, zest, juice, food coloring.  Add milk and more powdered sugar, if needed, until desired consistency is reached.  Store in the fridge and let soften before piping onto the cupcakes.  


  1. I think these cupcakes are totally charming. I wonder how they freeze because that's the only way we could have so many cupcakes at one time. How long would you freeze them?

  2. Thank You for sharing your recipes with me at Cast Party Wednesday. I would love to see more of your recipes tomorrow!
    I hope to see you there!

  3. These look really yummy!

    I would love if you would come by and link it up to our blog hop since this weeks theme is Berries!!!




Comments make my day!