Strawberry Lemonade Cupcakes
Light and fluffy cupcakes bursting with lemon flavor and fresh strawberries, perfect for warm sunny days and special occasions.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Creates the perfect tender crumb.
- 1.5 teaspoons baking powder Ensures that each cupcake rises beautifully.
- 0.25 teaspoons salt Enhances flavor and balances sweetness.
- 0.5 cups unsalted butter, softened Creates a rich base.
- 1 cups granulated sugar Adds essential sweetness.
- 2 large eggs Provide moisture and structure.
- 0.5 teaspoons vanilla extract Infuses warmth and depth of flavor.
- 0.5 cups whole milk Keeps every bite moist.
- 0.25 cups fresh lemon juice Offers a zesty kick.
- 1 tablespoon lemon zest Adds aromatic freshness.
- 0.5 cups fresh strawberries, finely chopped Creates bursts of flavor.
Frosting Ingredients
- 0.5 cups unsalted butter, softened Creates a velvety topping.
- 3-4 cups powdered sugar Adjust to achieve the perfect consistency.
- 2 tablespoons strawberry puree Intensifies the fruity flavor.
- 1 tablespoon lemon juice Ensures tangy frosting.
- 0.5 teaspoons lemon zest Elevates frosting flavor.
- Optional: a few drops of food coloring Adds visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
Baking
- Alternate adding the flour mixture and the milk, beginning and ending with the flour. Mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely before frosting.
Frosting
- In a medium bowl, beat the butter until smooth, then gradually add the powdered sugar one cup at a time.
- Stir in the strawberry puree, lemon juice, and zest, adjusting for desired consistency.
- Frost the cooled cupcakes and garnish with small strawberry slices or lemon zest.
Notes
Ensure all ingredients are at room temperature. Do not over-mix the batter or skip the cooling step before frosting. Consider substitutions for lighter versions.