Brain Smatterings

Strawberry Limeade Cupcakes
Adapted from How Sweet Eats
Yields: about 16 cupcakes

by: thebakingfairy

1 cup white sugar
1/2 cup butter
2 eggs
1 1/2 heaping cups all-purpose, unbleached flour
2 tsp baking powder
1/4 tsp salt
1 cup grated strawberries (seriously, I just grated them with a regular ol’ cheese grater and they got really finely chopped and juicy and stuff!)
juice of 1 1/2 limes
zest of 1 lime

Preheat the oven to 350F. Line a couple of muffin tins with liners, set aside.
In a large measuring cup, grate the strawberries (I’m serious), keeping all the juice and pulp, then add in the lime juice. In the bowl of a stand mixer, cream together the sugar and butter until really light and fluffy. Add in the eggs, then add in the dry ingredients (flour, salt, baking powder) with the mixer on low speed. Lastly, add in the strawberry and lime mixture! If it seems too mushy, you can add in a tablespoon or two of flour. Mix until well blended, then stir in the lime zest. Grab your prepared muffin pan and fill each cup about 2/3 full; bake for 20-25 minutes, then let cool completely before frosting.

(Click for Lime Swiss Buttercream Frosting recipe)