Strawberry Lemonade Cupcakes (Printable Version)
Light, fluffy cupcakes combining fresh strawberries and zesty lemon with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1 ⅓ 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 Make It:
01 - Preheat oven to 350°F (175°C). Line a standard 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 mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes pale, light, and fluffy.
04 - Add the room-temperature eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined throughout the batter.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overmix and break apart the fruit.
08 - Divide the batter evenly among the prepared cupcake liners, filling each liner approximately two-thirds full.
09 - Bake on the center rack 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 cooling rack. Allow to cool completely before frosting.
11 - Beat the softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until the mixture is lump-free. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat until the buttercream is light, fluffy, and fully combined.
12 - Once the cupcakes have cooled completely, frost generously with the strawberry lemonade buttercream using a piping bag or spatula. Garnish with thin strawberry slices or a sprinkle of lemon zest if desired.
# Expert Insights:
01 -
- The combination of fresh strawberry puree and bright lemon zest creates a flavor that tastes genuinely homemade, not like anything from a mix.
- The buttercream is ridiculously easy and pipes beautifully even if you are a complete beginner with a piping bag.
- They come together in under forty minutes from bowl to frosted perfection, which makes them doable even on a busy weeknight.
02 -
- Do not overmix the batter once the flour goes in or the cupcakes will turn dense and rubbery instead of tender and light.
- Pat the diced strawberries dry with a paper towel before folding them in to prevent the batter from turning soggy and sinking in the center.
03 -
- Let the strawberry puree for the buttercream sit in a fine mesh strainer for five minutes to remove excess liquid, otherwise your frosting will slide right off the cupcakes.
- Use a cookie scoop to fill the liners so every cupcake is the same size and they all bake evenly without any guesswork.