Strawberry Lemonade Cupcakes (Printer-friendly)
Moist, fluffy cupcakes with diced strawberries and bright lemon, finished with a tangy strawberry-lemonade buttercream.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 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 - 1/4 cup whole 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 tablespoons strawberry puree (about 3-4 strawberries)
15 - 1 tablespoon fresh lemon juice
16 - Pinch of salt
# How to Make It:
01 - Preheat 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 mixing bowl, beat the room-temperature butter and granulated sugar together using a hand or stand mixer on medium speed until pale, light, and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition to ensure full emulsification before adding the next.
05 - Mix in the lemon zest and fresh lemon juice until evenly combined throughout the batter.
06 - In a small bowl, stir together the milk and sour cream until smooth.
07 - Alternately add the dry ingredient mixture and the milk-sour cream blend to the creamed butter mixture in three additions, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.
08 - Using a spatula, gently fold the diced strawberries into the batter with minimal strokes to preserve the airiness and prevent the fruit from breaking down.
09 - Divide the batter evenly among the prepared muffin cups, filling each liner approximately two-thirds full to allow room for rising.
10 - Bake for 16 to 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.
11 - In a mixing bowl, beat the room-temperature butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until fluffy. Blend in the strawberry puree, fresh lemon juice, and a pinch of salt until the frosting is light, creamy, and uniform in color.
12 - Pipe or spread the buttercream generously onto each fully cooled cupcake. Garnish with fresh strawberry halves or additional lemon zest if desired.
# Expert Tips:
01 -
- The lemon zest hits your nose before the cupcake even reaches your mouth, and that first bite is pure sunshine.
- Fresh strawberries folded into the batter keep these incredibly moist without needing any fancy techniques.
02 -
- I once frosted warm cupcakes and watched the buttercream melt into a sad pink puddle, so patience here truly pays off.
- Freeze dried strawberry powder stirred into the frosting instead of puree gives you a punch of flavor without adding extra moisture.
03 -
- Dice the strawberries small and uniform so every cupcake gets equal fruit distribution without sinking.
- Tapping the filled muffin tin gently on the counter before baking releases trapped air bubbles and gives you a more even rise.