Strawberry lemonade is a favorite beverage of mine during the Spring and Summer. Imagine how excited I was when I thought about putting this flavor into a cutesy cupcake!
The inspiration came when I wanted to make something with our kool-aid packages we received from America. A friend had shipped them to my kiddos and I wanted to not only make kool-aid, but other goodies as well.
Then, I remembered we still had CREAM CHEESE in the fridge! That block of yummy goodness starting calling my name. What could I make with kool-aid and cream cheese? Think, think, think.
Enter Strawberry Lemonade Cupcakes WITH…drum roll please…CREAM CHEESE FROSTING!
Of course, I wanted the cupcakes to have a light pinkness to it and some strawberry flavor, so that is where the kool-aid comes in. And, listen. If you live in a wonderful country that sells fresh strawberries at a reasonable price, I beg you to garnish these cuties with those sweet, juicy strawberries! When strawberries cost $13 a carton, I have to walk away and sigh. If only, if only.
But, we do live in a country that overflows with yummy pineapples and sweet and tangy mangoes. I guess we can’t have it all, can we?
If you’re ready to make your munchkins smile, try these beautiful, sweet cupcakes that include every kid’s favorite — kool-aid. This special ingredient is found in the frosting AND the cake itself!
We made mini cupcakes, full-sized cupcakes and even a pound cake out of this recipe. I frosted the cupcakes for the picture and then let six tiny people frost and pipe until there was not a drip of soft pink frosting left. The kids had fun trying to make swirls and twirls — and everyone enjoyed eating these cupcakes!
Ready for some pretty pink cupcakes to bring on the springy weather? Here’s the recipe!
Strawberry Lemonade Cupcakes with Cream Cheese Frosting
Ingredients:
For the cake:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cup milk
1 teaspoon vanilla flavoring
1 Tablespoon unsweetened lemonade kool-aid mix
1 Tablespoon Fresh Lemon Juice
For the frosting:
1/2 cup shortening
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons milk
1/2 package strawberry kool-aid unsweetened mix
1 8 oz block cream cheese
red food coloring
Directions:
Preheat oven to 350 degrees Fahrenheit. line muffin pans with cupcake liners. Next, stir all dry ingredients, except the kool-aid mix in a large bowl. in a separate bowl, cream butter and sugar for two minutes. Next, add eggs, vanilla and milk. Now, add the dry mixture to the buttery mixture and mix for one minute. Then, empty kool-aid mix into a small cup and add just enough water to turn it into liquid. Then, add to cupcake batter. Now, add the lemon juice and mix for one minute.. If batter seems too dry, add two more Tablespoons milk and mix again. Next, pour cupcake batter into prepared pans and bake until toothpick inserted in center of one cupcake comes out clean. Remove from oven and let cool. Now, onto the frosting! Bring on the cream cheese!
In medium-sized mixing bowl, cream butter, shortening and powdered sugar until smooth. Once smooth add the dry kool-aid mix and beat again. Now, beat in the vanilla. Next, add the red food coloring — slowly, until you get the desired pink shade. I used about 1 Tablespoon red food coloring in liquid form. When cupcakes are completely cooled frost with cream cheese icing. Keep in fridge until ready to serve. Enjoy! Yields: 24 cupcakes.
What are your best cupcake baking tips or favorite cupcake recipe? Let us know in the comments! Every mom has to bake at LEAST one cupcake in her life!
