Strawberry Lemonade Cupcakes (Printable)
Bright lemon cupcakes with creamy strawberry frosting, perfect for warm weather celebrations
# What You Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons lemon zest
09 - 2 tablespoons freshly squeezed lemon juice
10 - ½ cup whole milk
11 - ½ teaspoon vanilla extract
→ Strawberry Frosting
12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - ¼ cup strawberry puree (blended fresh strawberries)
15 - ½ teaspoon vanilla extract
16 - Pinch of salt
→ Garnish
17 - Fresh strawberries, halved
18 - Lemon zest
# Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with 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 bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until fully incorporated.
05 - Alternately add the dry ingredient mixture and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
06 - Divide the batter evenly among the cupcake liners, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar on low speed. Mix in the strawberry puree, vanilla extract, and a pinch of salt. Increase the speed and beat until light and fluffy, scraping down the sides of the bowl as needed.
09 - Pipe or spread the strawberry frosting onto the fully cooled cupcakes. Garnish with halved fresh strawberries and a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The lemon cake is tender and bright without being overpowering, and the strawberry frosting tastes like real fruit, not artificial candy.
- They come together with basic pantry ingredients and look stunning enough to bring to any potluck or backyard party.
02 -
- If you frost while the cupcakes are even slightly warm, the butter in the frosting will separate and slide right off, so patience here is non negotiable.
- Chilling the strawberry puree for ten minutes before adding it to the frosting firms up the butter and prevents a soupy consistency.
03 -
- If your frosting turns out too soft to pipe, pop the whole bowl in the fridge for ten minutes, then whip it again briefly and it will firm up beautifully.
- Run a spoon through the strawberry puree before adding it to the frosting, and if it seems too watery, strain out a little of the excess liquid for a sturdier result.