Your favorite summer beverage becomes a delicious dessert in these sweet-tart cupcakes. Fresh strawberry purée lends a pop of color, while olive oil enhances the fruity flavor and moist texture. The cupcakes are topped with a velvety smooth lemon buttercream frosting and garnished with candied lemon wheels and fresh strawberries. To make the strawberry purée, stem and hull about 8 large strawberries and blend in a food processor until smooth.

Quick Info

⏱️ 95 min • 🍽️ 18 servings • ⭐ 92%

Nutrition

217 cal • 3g protein • 37g carbs • 6g fat

Tags

[Vegetarian] • [Desserts] • [Under 1 Hour]

Ingredients

• 1 lemon
• 1 cup water
• 1 cup granulated sugar
• 2¾ cups all-purpose flour
• 1½ cups granulated sugar
• ½ teaspoon kosher salt
• 2½ teaspoons baking powder
• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cup olive oil
• ¾ cup strawberry purée
• 4 large egg whites
• ⅓ cup whole milk
• 3–5 drops of red gel food coloring
• ½ cup (1 stick) unsalted butter, room temperature
• 8 ounces cream cheese, softened
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 cup powdered sugar
• Sliced strawberries, for garnish

Instructions Preview

1. Make the candied lemon: Preheat the oven t…
2. Thinly slice the lemon into rounds, about …
3. In a medium shallow skillet, combine the w…

…and 12 more steps

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Recipe by: Tikeyah Whittle • From: Tasty