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Strawberry Lemonade Cupcakes

Delightful Strawberry Lemonade Cupcakes that combine the playful zing of citrus with the sweetness of fresh strawberries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Use room temperature for best results.
  • 2 large eggs Use room temperature for best texture.
  • 0.5 cups milk Use room temperature for best texture.
  • 0.5 cups fresh strawberries, pureed Make sure they are ripe for optimal flavor.
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 0.25 teaspoons salt
  • 1 teaspoon vanilla extract
For the frosting
  • 0.5 cups unsalted butter, softened Use room temperature for best results.
  • 4 cups powdered sugar
  • 0.25 cups heavy cream
  • 1 tablespoon lemon juice
  • Additional strawberry puree for flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
  2. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Stir in the strawberry puree, milk, lemon zest, and vanilla extract until combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt before gradually adding to the wet ingredients.
  6. Fill each cupcake liner about two-thirds full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Allow cupcakes to cool completely on a wire rack.
Frosting
  1. Beat softened butter until creamy, then gradually add powdered sugar and beat until smooth.
  2. Incorporate lemon juice and heavy cream until desired consistency is reached.
  3. Add extra strawberry puree for flavor and color.
Serving
  1. Frost cooled cupcakes and garnish with fresh strawberry slices if desired.

Notes

Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for about a week. Cupcakes can also be frozen, wrapped tightly in plastic.