Strawberry-Lemonade Cupcakes with Cream Cheese Frosting

There's just something so angelic and pure about cream cheese frosting. The subtle tartness, the creamy texture, the untainted color. It's as if it just glows, don't you agree? Or maybe it's just the lighting in my apartment, but whatever. Cream cheese frosting simply makes things better.

These deliciously gooey cupcakes also contain my two favorite summer ingredients: strawberries and lemons. At room temperature, these cupcakes are good, but when they're cold, they're really delectable. After refrigerating for a few hours, you can really taste the lemon, and the strawberry chunks give it a great refreshing touch.

I found this recipe on Annie's Eats, and I tweaked it a bit. I added more zest to the cake and nixed the strawberries in the frosting. My boyfriend loved 'em. I'm definitely making them again this summer.

Ingredients for 18 cupcakes

• 2  1/4 cups all-purpose flour
• 1  1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 3 teaspoons lemon zest
• 12 tablespoons butter, at room temperature
• 1  1/2 cups sugar
• 2 eggs
• 3/4 cups milk
• 2 cups fresh strawberries, chopped
• 1/2 cup lemon juice
• 1/4 cup confectioners' sugar

Frosting

• 1 8-ounce block cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 3 cups confectioners' sugar, plus more for desired consistency
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

In a bowl, combine the flour, baking powder, salt, and lemon zest. Mix well and set aside. 

In the bowl of a stand mixer with the paddle attachment, beat the butter until fluffy. Add sugar until well combined and then add the eggs one at a time, making sure to scrap the sides.  Add half of the dry ingredients  on low speed. Add the milk and beat until smooth, then add the remaining dry ingredients. Mix until just combined. Remove from stand mixer and fold in the chopped strawberries. Refrigerate for at least 10 minutes.

Preheat oven to 325 degrees. Line muffin pan with liners.

Divide the batter evenly. I use a quarter measure cup. 

Bake for 22 minutes. Use a toothpick to check for doneness.

Allow to cool for 5 minutes before transferring to a rack. Allow to cool completely.

Mix the lemon juice and confectioners's sugar. Using a toothpick, poke holes in the top of each cupcake and drizzle the syrup into the holes.

For the frosting
Beat the cream cheese and butter together. Gradually add the powdered sugar on low speed and then add the heavy cream and vanilla extract. Beat until desired consistency, add more confectioners' sugar if needed.

Eat immediately or refrigerate.