Strawberry Lemonade Cupcakes (Printable version)
Fluffy cupcakes bursting with fresh strawberry and zesty lemon flavors, topped with creamy buttercream frosting.
# What you need:
→ Cupcakes
01 - 1⅓ cups (170 g) all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ¼ tsp 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 tbsp 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 tbsp fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ tsp vanilla extract
17 - Pinch of salt
# How To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated.
05 - Mix in the fresh lemon juice and grated lemon zest until combined.
06 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overmix.
08 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10 - Remove the cupcakes from the muffin tin and transfer to a wire rack. Allow to cool completely before frosting.
11 - Beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, beating until incorporated. Add the lemon juice, strawberry puree, vanilla extract, and salt. Beat until light, fluffy, and well combined.
12 - Once the cupcakes are completely cool, frost generously with the buttercream. Garnish with fresh strawberry slices or additional lemon zest if desired.
# Expert Advice:
01 -
- Real fruit in both the cake and frosting means the flavor tastes honest and bright, not like something from a mix.
- The lemon zest and juice cut through the sweetness so these never feel heavy or cloying.
- They look impressive enough for a party but come together with basic pantry staples and a single bowl technique.
02 -
- Overmixing the batter once the flour goes in creates tough, rubbery cupcakes, so stop the moment everything looks combined.
- If your strawberries are very juicy, pat the diced pieces dry with a paper towel before folding them in or the batter gets too wet and the cupcakes sink in the middle.
03 -
- Brush the cooled cupcakes with a thin layer of simple lemon syrup before frosting for an extra punch of flavor that soaks right into the crumb.
- Substituting Greek yogurt for the milk adds a pleasant tang and makes the cake incredibly moist without changing the texture.