Description
Recipe for strawberry lemonade cupcakes. Moist, tart & sweet! Perfect for summer. Learn how to make these easy & delicious treats now. DIY guide.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup finely chopped fresh strawberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- â…“ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
- With the mixer on low, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh lemon zest, lemon juice, and finely chopped strawberries.
- Divide the batter evenly among the liners, filling each about â…” full. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely.
- Whip the softened butter until smooth. Gradually add the powdered sugar. Add vanilla, salt, and strawberry puree. Beat until light and fluffy.
- Frost the completely cooled cupcakes and garnish with a strawberry slice or lemon twist.
Notes
These Strawberry Lemonade Cupcakes are a sweet and tangy summer treat, combining fluffy lemon cupcakes with fresh strawberries and a homemade strawberry buttercream frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 420 kcal
- Sugar: 49 g
- Fat: 19 g
- Carbohydrates: 62 g
- Protein: 3 g