Strawberry Lemonade Cupcakes
Delightful and refreshing cupcakes combining the sweetness of strawberries with the tangy brightness of lemons, perfect for summer gatherings.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Acts as the soft foundation for the cupcakes.
- 1.5 teaspoons baking powder Ensures the perfect rise.
- 0.25 teaspoon salt Balances the flavors.
- 0.5 cups unsalted butter Softened for a creamy texture.
- 1 cups granulated sugar Lends sweetness to the batter.
- 2 large eggs Binds the ingredients together.
- 0.5 teaspoon vanilla extract Adds flavor.
- 0.5 cups whole milk Adds moisture.
- 0.25 cups fresh lemon juice Provides the lemonade flavor.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 0.5 cups finely chopped fresh strawberries Adds juicy bursts throughout the cupcakes.
Frosting Ingredients
- 0.5 cups unsalted butter Softened for easy mixing.
- 3-4 cups powdered sugar For desired sweetness.
- 2 tablespoons strawberry puree For flavor and color.
- 1 tablespoon lemon juice To enhance frosting flavor.
- 0.5 teaspoon lemon zest Adds brightness to the frosting.
- Optional red or pink food coloring Enhances visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and lemon zest.
- Alternate adding the flour mixture and the milk to the batter, starting and ending with the flour.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely before frosting.
Frosting
- Beat the softened butter until smooth and creamy.
- Gradually add powdered sugar and mix well, adjusting for desired sweetness.
- Stir in strawberry puree, lemon juice, and lemon zest.
- Frost the cooled cupcakes using a piping bag or spatula.
- Garnish with small strawberry slices or lemon zest.
Notes
Use fresh, ripe strawberries for the best flavor. Adjust lemon zest and juice to taste. Store in an airtight container for up to 3 days or refrigerate for about a week. Can be frozen for up to two months.