Strawberry Lemonade Cupcakes (Printer-friendly)
Light fluffy cupcakes filled with real strawberries and bright lemon, crowned with tangy strawberry-lemon buttercream frosting.
# What You Need:
→ Cupcake Batter
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon 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 tablespoon 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 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon 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 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 speed until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well 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 - Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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 on the center rack 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, approximately 30 minutes.
11 - Beat the softened butter in a mixing bowl until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium speed. Add the fresh lemon juice, strawberry puree, vanilla extract, and salt. Beat until light, fluffy, and well combined.
12 - Once the cupcakes are completely cool, frost generously with the strawberry lemonade buttercream using a piping bag or spatula. Optionally garnish with thin strawberry slices or additional lemon zest.
# Expert Tips:
01 -
- The strawberry flavor comes entirely from real fruit, no artificial extracts or jellies needed, and you can taste the difference immediately.
- That hit of lemon in both the cake and the frosting makes these feel grown up enough for a dinner party but kid friendly enough for a birthday.
02 -
- Do not rush the cooling step because even slightly warm cupcakes will melt the buttercream into a puddle within minutes.
- Chopping the strawberries too small makes them disappear into the batter, while pieces too large sink to the bottom during baking.
03 -
- Dice the strawberries for the cake and puree the ones for the frosting at least an hour ahead, then pat the diced pieces dry with a paper towel to prevent excess juice from turning the batter pink and dense.
- A piping bag with a large open star tip creates that bakery worthy swirl in a single circular motion, no artistic talent required.