Strawberry Lemonade Cupcakes (Printable Version)
Moist, fluffy cupcakes with fresh strawberry and bright lemon, topped with zesty strawberry-lemonade buttercream.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tsp lemon zest
08 - 2 tbsp fresh lemon juice
09 - 1/4 cup milk
10 - 1/4 cup sour cream
11 - 2/3 cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - 1/2 cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2 tbsp strawberry puree (about 3-4 strawberries)
15 - 1 tbsp fresh lemon juice
16 - Pinch of salt
# How to Make It:
01 - Preheat 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, and salt until evenly distributed.
03 - In a large bowl, beat the butter and granulated sugar together using a hand or stand mixer 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 lemon zest and fresh lemon juice until evenly combined.
06 - Combine the milk and sour cream in a small bowl and stir until smooth.
07 - Alternately add the dry ingredient mixture and the milk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined.
08 - Gently fold the diced fresh strawberries into the batter using a spatula, being careful not to overmix.
09 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
10 - Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and cool completely.
11 - Beat the butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Add the strawberry puree, fresh lemon juice, and salt; beat until light and creamy.
12 - Pipe or spread the buttercream frosting onto the cooled cupcakes. Garnish with additional fresh strawberries or lemon zest if desired.
# Expert Insights:
01 -
- These cupcakes taste like someone bottled June and handed it to you on a plate.
- The buttercream alone is worth making, and people will ask you for the recipe every single time.
02 -
- Overmixing the batter after adding flour is the fastest way to get tough cupcakes, so stop the moment everything is combined.
- Letting the cupcakes cool fully before frosting is essential because warm cake will melt the buttercream into a sad puddle.
03 -
- Freeze dried strawberry powder in the frosting is a game changer because it delivers intense flavor without adding extra moisture that can break the buttercream.
- Zest the lemon directly over the sugar bowl so every drop of oil lands where it matters most.