Mother’s Day is surprisingly hard for me to write about. I began this post several times before finding the right words. I’m a mother of five boys and also a daughter, and I’m sharing a recipe for Strawberry Lemonade Cupcakes—so it should be simple, right? The challenge is that opinions about Mother’s Day are as varied as the mothers themselves. Some celebrate it warmly; others see it as a commercial invention. I can’t speak for everyone, so I’ll share what the day means to me.
To me, Mother’s Day looks like:
- My kids making a big effort to get along, sometimes scolding each other if one slips up and gets comfortable on the couch.
- Tepid herbal tea in bed brought by a small, proud child who insists he “made it himself,” followed by my husband’s secret stronger cup of black tea.
- Everyone shouting “WORK HARDER FOR MOM!” as they swarm the house to clean with exaggerated enthusiasm.
- Offers to take me fishing, complete with promises to bait my hooks.
- A chance to take the first turn at a video game like Halo, even though I’ve never played.
- Baby carrots and dry cereal arranged just so on plates.
- Handmade cards with silly drawings and a few discreet hearts.
- The remote reverently pushed into my hands after dinner with an encouraging, “Go ahead—pick what we watch.”
I feel loved every day, but their extra efforts on Mother’s Day are especially touching. It’s rarely a spa day, and that’s okay—our imperfect versions of mothering and gratitude fit together perfectly. Motherhood is messy and wonderful.
Many readers asked for a strawberry cake that doesn’t rely on flavored gelatin for color and taste. I finally developed a solution that delivers real strawberry flavor and a delicate pink hue without gelatin. Start by thawing frozen strawberries and pressing them through a fine-mesh sieve to capture their juices. Reduce that juice on the stovetop until concentrated, then add it to a white cake base (white cake keeps the pink color true because egg yolks won’t add yellow). Don’t discard the strawberry solids left in the sieve—mix those into the frosting. The frosting won’t be completely smooth, but the little pieces of real strawberry add lovely texture and flavor.
I took the concept a step further and made these cupcakes Strawberry Lemonade by adding lemon extract to both the cake batter and the frosting. The result is a tender cupcake with gentle strawberry and lemon notes and a rich strawberry-lemon buttercream studded with tiny bits of real strawberry.
This won’t taste like the artificial punchy strawberry of some cake mixes, but it will taste like real strawberries and lemonade—subtle, balanced, and fresh.
Before the recipe, a short wish for mothers everywhere this weekend:
May you appreciate every stage of motherhood.
May you have time to unwind, count your blessings, and maybe a hungry rabbit help you finish those baby carrots.
May the tea or coffee brought to your bed be as strong as your family’s love for you.
May the hands offering you cupcakes be muddy from honest work and nothing worse.
Happy Mother’s Day. XO Rebecca
Strawberry Lemonade Cupcakes (Not made with strawberry flavoured gelatin!)
Rebecca Lindamood
Ingredients
For the Cupcakes:
- 1 pound frozen strawberries microwaved just long enough to thaw and release juices
- 16 tablespoons butter 2 sticks (8 ounces) softened to room temperature
- 1 tablespoon baking powder
- 1 3/4 cup granulated sugar about 12 1/4 ounces by weight
- 3/4 teaspoon salt
- 1 tablespoon lemon extract
- 5 large egg whites
- 2 3/4 cups cake flour about 11 ounces by weight (you can substitute all-purpose flour by weight if needed)
- up to 1 cup whole milk
For the Strawberry Lemon Frosting:
- 1 stick butter 8 tablespoons (4 ounces) softened to room temperature
- 4 cups powdered sugar about 1 pound by weight
- The strawberry solids left from the cupcake recipe mashed well with a potato masher or pastry blender
- up to 6 tablespoons whole milk
- 2 teaspoons lemon extract
Optional:
- Fresh strawberries for garnish
Instructions
To Make the Strawberry Lemonade Cupcakes:
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Place a fine-mesh sieve over a heavy saucepan. Pour the thawed strawberries into the sieve and press to release as much juice as possible. Heat the collected juice over medium-high until it comes to a boil, then reduce while stirring frequently until thickened and darkened to about 1/3–1/2 cup. Transfer the concentrate to a liquid measuring cup and add whole milk to reach 1 cup total liquid. Whisk to combine and set aside.
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Preheat the oven to 350°F (175°C).
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In a stand mixer fitted with the paddle or in a large bowl with a hand mixer, cream together the butter, baking powder, sugar, salt, and lemon extract until light and fluffy. Add egg whites one at a time, beating well after each addition and scraping down the bowl as needed.
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Add one-third of the flour and mix until combined, scrape the bowl, then add one-third of the strawberry-milk mixture and mix. Repeat the flour and strawberry-milk additions, finishing by stirring the final addition of strawberry milk by hand to avoid overmixing.
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Line or prepare 24 cupcake cups. Fill each about two-thirds full and tap the pan to settle the batter. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely on a wire rack before frosting.
To Prepare the Strawberry Lemon Frosting and Finish the Cupcakes:
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In a stand mixer with the whisk attachment or a bowl with a handheld mixer, beat the butter on high until light and fluffy. Gradually add powdered sugar until incorporated. Increase speed and beat in the mashed strawberry solids, lemon extract, and milk one tablespoon at a time until the buttercream is light and spreadable. Spread with an offset spatula or pipe with a large tip.
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Garnish with fresh whole or sliced strawberries if desired.
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Store leftovers lightly covered in the refrigerator.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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