Strawberry Lemonade Cupcakes
why make this recipe
Strawberry Lemonade Cupcakes are a delightful treat that brings the fresh flavors of summer into every bite. These cupcakes are perfect for birthdays, picnics, or any gathering where you want to impress your friends and family. The combination of tart lemon and sweet strawberries creates a refreshing taste that is hard to resist. Plus, these cupcakes are easy to make and are sure to brighten anyone’s day!
how to make Strawberry Lemonade Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour (187.5 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (softened to room temperature)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs (whisked)
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup sour cream (60 ml)
- 1/4 cup lemon juice (60 ml) (freshly squeezed)
- 8 ounces strawberries (226 grams) (fresh or frozen)
- 3/4 cup unsalted butter (168 grams) (softened, but still slightly firm to the touch)
- 3-4 cups powdered sugar (330-440 grams)
- 1 tablespoon whipping cream (15 ml) (if needed)
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the lemon zest and mix well. Then, add the eggs one at a time, followed by the vanilla extract.
- Mix in the milk, sour cream, and lemon juice until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the strawberries gently to avoid breaking them.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Strawberry Frosting
- In a bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar until combined. Add the whipping cream if necessary to achieve your desired consistency.
- Top the cooled cupcakes with the strawberry frosting using a piping bag or a knife.
how to serve Strawberry Lemonade Cupcakes
Serve these delightful cupcakes on a decorative platter, garnished with fresh strawberries or lemon slices for an added touch. They make wonderful treats for summer gatherings, tea parties, or even just an afternoon snack with friends.
how to store Strawberry Lemonade Cupcakes
To keep your Strawberry Lemonade Cupcakes fresh, store them in an airtight container at room temperature for 2-3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving for the best taste.
tips to make Strawberry Lemonade Cupcakes
- Make sure your butter is softened before mixing to ensure a light and fluffy texture.
- For extra moist cupcakes, be careful not to overmix once you add the dry ingredients.
- Feel free to use both fresh and frozen strawberries; just thaw frozen strawberries and pat them dry to remove excess moisture.
variation
You can try adding a dash of food coloring to the frosting for a more vibrant look or even swap out strawberries for raspberries or blueberries for a different berry flavor!
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day or two in advance. Just store them in an airtight container and frost them when you’re ready to serve.
Q: Can I use store-bought frosting?
A: Absolutely! If you’re short on time, store-bought frosting will work perfectly with these cupcakes.
Q: How can I make the frosting more flavorful?
A: You can add a little lemon juice or lemon zest to the frosting for an extra kick of lemon flavor!
Strawberry Lemonade Cupcakes
- Total Time: 35
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining tart lemon and sweet strawberries, perfect for summer gatherings and celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs (whisked)
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- 8 ounces strawberries (fresh or frozen)
- 3/4 cup unsalted butter (softened, but still slightly firm to the touch)
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream (if needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the lemon zest and mix well. Then, add the eggs one at a time, followed by the vanilla extract.
- Mix in the milk, sour cream, and lemon juice until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the strawberries gently to avoid breaking them.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar until combined. Add the whipping cream if necessary to achieve your desired consistency.
- Top the cooled cupcakes with the strawberry frosting using a piping bag or a knife.
Notes
Ensure butter is softened for a light texture. Use fresh or frozen strawberries and adjust for moisture.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
