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    Strawberry-Lemonade Cupcakes

    Low PotassiumLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    Strawberry-Lemonade Cupcakes
    Low PotassiumLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    12 servings
    Active time: 30 minutes
    Total time: 1 hour 20 minutes

    Description

    Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.

    Directions

    1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
    2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
    3. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in strawberries. Divide the batter among the prepared cups.
    4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Transfer to a wire rack and let cool completely.
    5. Meanwhile, combine cream cheese, confectioners' sugar, lemon juice, the remaining 2 teaspoons lemon zest and food coloring, if using, in a mixing bowl. Beat with an electric mixer until smooth. Refrigerate until cold, about 1 hour.
    6. Frost each cupcake with a generous tablespoon of the cream cheese frosting and top with a mint leaf and lemon slice, if desired.

    Tips

    • Muffin tin with 12 (1/2-cup) cups, paper liners
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories250 cal
    • Total Fat14.4 g
    • Saturated Fat10.2 g
    • Cholesterol0 mg
    • Sodium189 mg
    • Carbohydrate Total26.2 g
    • Protein4.7 g
    • Phosphorus100 mg
    • Potassium107 mg
    • Fiber1.2 g
    • Calcium79 mg

    Ingredients

    • ¾ cup white whole-wheat flour
    • ½ cup all-purpose flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ⅔ cup granulated sugar
    • ½ cup coconut oil or butter
    • 2 large eggs
    • 4 teaspoons lemon zest, divided
    • 2 teaspoons vanilla extract, divided
    • ½ cup nonfat milk
    • ¾ cup chopped strawberries
    • 8 ounces reduced-fat cream cheese, at room temperature
    • ⅓ cup confectioners' sugar
    • 1 tablespoon lemon juice
    • 3 - 6 drops red natural food coloring (optional)
    • 12 small mint leaves & lemon slices for garnish

    Ingredients

    • ¾ cup white whole-wheat flour
    • ½ cup all-purpose flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ⅔ cup granulated sugar
    • ½ cup coconut oil or butter
    • 2 large eggs
    • 4 teaspoons lemon zest, divided
    • 2 teaspoons vanilla extract, divided
    • ½ cup nonfat milk
    • ¾ cup chopped strawberries
    • 8 ounces reduced-fat cream cheese, at room temperature
    • ⅓ cup confectioners' sugar
    • 1 tablespoon lemon juice
    • 3 - 6 drops red natural food coloring (optional)
    • 12 small mint leaves & lemon slices for garnish

    Description

    Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.

    Directions

    1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
    2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
    3. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in strawberries. Divide the batter among the prepared cups.
    4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Transfer to a wire rack and let cool completely.
    5. Meanwhile, combine cream cheese, confectioners' sugar, lemon juice, the remaining 2 teaspoons lemon zest and food coloring, if using, in a mixing bowl. Beat with an electric mixer until smooth. Refrigerate until cold, about 1 hour.
    6. Frost each cupcake with a generous tablespoon of the cream cheese frosting and top with a mint leaf and lemon slice, if desired.

    Tips

    • Muffin tin with 12 (1/2-cup) cups, paper liners
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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