Strawberry Lemonade Cupcakes
Ingredients
For the Lemon Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup whole milk
For the Strawberry Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree (fresh or frozen strawberries blended)
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp heavy cream (optional, for consistency)
For Garnish (optional):
Freh strawberries
Lemon slices
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the Eggs and Lemon:
Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and fresh lemon juice.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
For the Strawberry Buttercream Frosting:
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating until smooth.
Add the Strawberry Flavor:
Mix in the strawberry puree, vanilla extract, and lemon juice. Continue beating until the frosting is light and fluffy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
Assemble the Cupcakes:
Frost the Cupcakes:
Once the cupcakes are completely cooled, use a piping bag or a spatula to frost the cupcakes with the strawberry buttercream.
Garnish:
Top each cupcake with fresh strawberry slices and a small lemon slice for an extra pop of color and flavor.
Serve:
Enjoy these Strawberry Lemonade Cupcakes as a refreshing dessert for summer barbecues, parties, or simply when you’re craving something sweet and fruity!
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
