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Fresh Strawberry Limeade Cupcakes

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"It's hard to beat a homemade strawberry cupcake, especially for a Southern summer celebration. Not only do these cupcakes taste divine, but the dainty pale-pink color with hints of green will make your guests smile. The fresh lime flavor adds a nice zing that perfectly complements the fresh strawberry cake."

List of Ingredients

Cupcakes:
â—¦ 2 ¾ cups cake flour
â—¦ 1 tablespoon baking powder
â—¦ ¾ teaspoon salt
â—¦ 1 cup canola oil
â—¦ 1 â…” cups plus 3 tablespoons sugar, divided
â—¦ 6 large egg whites
â—¦ ¾ cup sour cream
â—¦ 2 teaspoons vanilla extract
â—¦ 2 cups chopped strawberries
â—¦ ¼ cup fresh lime juice

Frosting:
â—¦ 1 cup butter, softened
â—¦ 5 cups powdered sugar, divided
â—¦ â…” cup chopped strawberries
â—¦ 2 teaspoons lime zest


Recipe

To make the cupcakes, preheat the oven to 350 degrees. Place cupcake liners in 24 muffin cups.

Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, using a mixer on low speed, beat together the oil and 1 â…” cups of sugar. Add the egg whites one at a time, mixing after each addition. Stir in the sour cream and vanilla, and then slowly mix in the flour mixture.

Add the strawberries, mixing just until they are incorporated and the batter is pale pink. Pour the batter into the cupcake liners, filling each three-fourths full. Bake for 20 minutes.

While the cupcakes are baking, heat the lime juice and the remaining 3 tablespoons sugar in a small saucepan over medium heat, stirring until the sugar is dissolved. Once the cupcakes have finished baking, remove them to a wire rack, and use a toothpick to prick several holes in the tops of the cakes while they are still warm. Spoon the lime syrup over the top of each cupcake, and allow the cupcakes to cool completely.

For the frosting, place the butter in a large bowl, and add 1 cup of powdered sugar. Use a hand mixer to cream the mixture. Add the remaining powdered sugar 1 cup at a time, mixing after each addition. Once all of the sugar has been added, stir in the strawberries and lime zest. Frost the cupcakes once they have cooled.

Makes 24 servings