I really don’t miss much about living in the suburbs, but there is one thing I wish I had in the city – my own personal outdoor space. A few years back, we were lucky enough to rent an apartment that included a private backyard. The unlucky party? Technically the apartment was illegal by the city of New York and we never knew. At least we got to throw one good ol’ fashioned backyard barbecue before having to quickly vacate before the fear of the building falling down us (don’t worry, somehow 7 years later it is still standing)!
Sigh, at least I have my virtual online barbecues to attend, like this one hosted by my good friend Jennie from The Messy Baker!
I can always be counted on to bring dessert to a BBQ, from those fun cupcakes that look hamburgers (I know you’ve seen this floating around); to double chocolate bacon cupcakes (I really need to make those again) and now these my favorite summer drink in a dessert – Strawberry Lemonade Cupcakes.
Every other version of this cupcake that I’ve spied on the interwebs has done it with a lemon cupcake and a strawberry frosting. It was always my intention to switch things around. Think about what you taste when you have a strawberry lemonade – it’s the lemonade first with bits of strawberry after. Here you get that tart lemony buttercream frosting and then can bite into a strawberry flavored cake. Sadly, mine didn’t turn out as pink as I had hoped, you are always welcome to tint them with a little food coloring but I prefer to leave thing au naturale.
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ sticks unsalted butter, room temperature
- 1¼ cups sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup strawberry puree from about 2 cups chopped strawberries
- 1 cup (2 sticks unsalted butter), room temperature
- 4 cups confectioners sugar
- zest from 1 lemon
- juice from 1½ lemons
- pinch of salt
- Heat your oven to 350 degrees and line two muffin tins with cupcake liners
- In a medium bowl whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your stand mixer or using a hand mixer cream the butter and sugar until light and airy. Add the eggs one at a time, mixing until combined.
- Alternating with the flour and milk, starting with the flour, making sure not to over mix the batter.
- Pour in the strawberry puree and beat until completely combined with the batter.
- Scoop the batter into the prepared tins and bake for 18-20 minutes, rotating halfway through or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting
- Mix together the butter, confectioners sugar and lemon zest in the bowl of your mixer until creamy. Stir in the lemon juice and continue to mix, you want a lightly whipped consistency to the frosting.
- Pipe the frosting on to the cooled cupcakes.
- Decorate with lemon and strawberry slices.
Hot Off the Grill:
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
On the Side:
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler:
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
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