Featured Recipe: Strawberry Lemonade Cupcakes

Lemon sponge cake

Makes 24 cupcakes


  • 2 cups cake flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, cold and cut into cubes
  • 1 1/4 cups granulated sugar, separated
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract or finely grated zest of 2 lemons
  • 5 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • ¾ cup sour cream


Place a rack in the center of the oven and preheat to 350°F. Place cake pans with tissue paper. Sift the flour, salt and baking soda.

In the bowl of a stand mixer fitted with the spatula, cream the butter and 1 cup sugar until smooth and free of butter lumps. Add vanilla extract and 5 egg yolks and mix until just combined. Scrape down sides of bowl, slowly add sifted dry ingredients and sour cream, alternating between the two, until completely blended. Scrape down sides of bowl and mix until batter is light and fluffy, about 3 to 5 minutes. Transfer the dough to a large mixing bowl.

In a clean bowl of a stand mixer fitted with the whisk attachment, beat 6 egg whites, cream of tartar and remaining ¼ cup sugar on high speed until tripled in volume and fluffy. soft but not dry peaks form. Gently fold the whipped egg whites into the batter, in two batches. Pour batter into prepared pans, filling each cupcake cavity about 2/3 full, and bake until lightly browned and a knife inserted into cake comes out clean, about 20 minutes. Allow cupcakes to cool in pan for about 10 minutes, then carefully remove cupcakes from pans and place on wire rack to cool completely before frosting

Strawberry Buttercream

Makes about 4 cups


  • 1 small bag (0.8 oz) freeze-dried strawberries
  • 3 sticks unsalted butter, softened
  • 1/4 tsp salt
  • 3 1/2 cups (1 lb can) icing sugar, sifted
  • 6 tablespoons of milk
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jam
  • Red food coloring, if desired


Grind strawberries in a food processor until powdered. Strain through a fine sieve and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed until smooth. Reduce mixer speed to low and slowly add icing sugar and beat until combined. Slowly add milk and vanilla. Increase mixer speed to medium-high and blend until light and fluffy. Add strawberry jam and strawberry powder and mix until fully incorporated. Add a drop or two of red food coloring, if desired.

Recipe courtesy of pastry chef Jenny McCoy of Buck Russell Bakery and Sandwich Shop

About Cedric Lloyd

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