Strawberry Lemonade Cupcakes (Printable)
Light fluffy cupcakes bursting with fresh strawberry flavor and zesty lemon, topped with creamy strawberry-lemon buttercream frosting.
# What You Need:
→ Cupcake Batter
01 - 1 1/3 cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/3 cup (80 ml) whole milk
09 - 1/4 cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1/2 cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - 1/4 cup (40 g) strawberries, pureed
16 - 1/2 teaspoon vanilla extract
17 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper 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 butter and granulated sugar together using an electric mixer on medium-high speed until the mixture is pale, light, and fluffy, approximately 3 minutes.
04 - Add the 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.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overmix and deflate the batter.
08 - Divide the batter evenly among the prepared cupcake liners, filling each liner approximately two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.
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 butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated. Increase speed to medium-high and add the lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat until light, fluffy, and well combined, approximately 2 minutes.
12 - Once the cupcakes are completely cooled, frost generously with the strawberry lemonade buttercream using a piping bag or spatula. Optionally garnish with thin strawberry slices or additional lemon zest.
# Expert Advice:
01 -
- Real strawberry puree in the frosting delivers a pink hue and fruity punch that no artificial flavoring can match.
- The lemon zest and juice create a bright, tangy balance that keeps every bite from feeling too heavy.
02 -
- Frosting warm cupcakes will melt the buttercream into a sad, sliding puddle so patience here is everything.
- Pureeing strawberries with a fork works fine but straining out the seeds gives a smoother, more elegant frosting texture.
03 -
- Brush cooled cupcakes with a thin layer of lemon syrup before frosting for an extra jolt of citrus that soaks right into the crumb.
- Dice strawberries smaller than you think necessary because large pieces sink during baking and leave uneven pockets in the finished cupcake.