Strawberry Lemonade Cupcakes (Printable)
Moist cupcakes with fresh strawberries, bright lemon, and tangy strawberry-lemonade buttercream.
# What You Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - ¼ cup whole milk
10 - ¼ cup sour cream
11 - ⅔ cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons strawberry puree (about 3–4 strawberries)
15 - 1 tablespoon fresh lemon juice
16 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper 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 on medium speed until pale, light, and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
04 - Mix in the lemon zest and fresh lemon juice until evenly combined throughout the batter.
05 - In a small bowl, stir together the milk and sour cream until smooth.
06 - Add the dry ingredient mixture and the milk mixture to the creamed butter in alternating additions, starting and ending with the dry ingredients. Mix on low speed until just combined — do not overmix.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, being careful not to crush the pieces.
08 - Divide the batter evenly among the 12 muffin cups, filling each liner about two-thirds full.
09 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and let the cupcakes cool completely before frosting.
10 - Beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until fluffy. Add the strawberry puree, fresh lemon juice, and salt. Beat until the frosting is light, creamy, and free of lumps.
11 - Pipe or spread the strawberry lemonade buttercream onto the fully cooled cupcakes. Garnish with additional fresh strawberries or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The strawberry lemonade combo tastes like a summer afternoon in cake form.
- These cupcakes are surprisingly easy and always disappear fast at gatherings.
02 -
- Do not frost warm cupcakes or your beautiful buttercream will melt right off into a puddle.
- Folding the strawberries gently instead of mixing them on high speed keeps the batter from turning an unappetizing grayish pink.
03 -
- Substitute 3 tablespoons of freeze dried strawberry powder for the fresh puree in the frosting and the flavor will knock your socks off.
- Dice the strawberries smaller than you think you need to because large pieces sink straight to the bottom every single time.