Strawberry Lemonade Cupcakes (Print Version)
Fluffy cupcakes bursting with real strawberry and zesty lemon flavors, topped with creamy strawberry-lemon buttercream frosting.
# What You Need:
→ Cupcake Batter
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup (80 ml) whole milk
09 - ¼ cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - ½ cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon vanilla extract
17 - Pinch of salt
# Preparation Steps:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture turns pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition to ensure full emulsification before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overwork the mixture.
08 - Divide the batter evenly among the prepared cupcake liners, filling each liner approximately two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Rotate the pan halfway through baking for even results.
10 - Remove the cupcakes from the muffin tin and transfer to a wire cooling rack. Allow to cool completely before frosting.
11 - Beat the softened butter in a mixing bowl until creamy and smooth. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium speed. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and well combined.
12 - Once the cupcakes are completely cooled, frost each generously with the strawberry lemonade buttercream using a piping bag or spatula. Garnish with small strawberry slices or additional lemon zest if desired.
# Expert Advice:
01 -
- Real strawberries folded into the batter give you pockets of juicy fruit in every single bite, not just artificial flavoring.
- The buttercream tastes like a glass of strawberry lemonade but you can spread it with a knife, which makes it far superior.
- These come together in under forty minutes and somehow look like you spent all afternoon.
02 -
- Wait until the cupcakes are completely cool before frosting, even slightly warm ones will turn your beautiful buttercream into a melty mess.
- Dicing the strawberries too large creates soggy pockets that make the cupcakes fall apart when you peel the liner off.
- For a lemon syrup brush, combine equal parts lemon juice and sugar in a small pan, simmer until dissolved, and brush onto cooled cupcakes before frosting for an extra punch.
03 -
- Toss the diced strawberries in a tiny pinch of flour before folding them in, this keeps them from sinking to the bottom during baking.
- If your buttercream looks curdled after adding the strawberry puree, keep beating it on high for another minute because it almost always comes back together.