Description
Delight in these refreshing Strawberry Lemonade Cupcakes, featuring zesty lemon cupcakes topped with a luscious strawberry buttercream frosting. Perfect for spring and summer gatherings, these moist cupcakes combine the tartness of fresh lemon with the sweetness of strawberries for a bright and flavorful treat.
Ingredients
Scale
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Prepare Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest and fresh lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture, mixing until just combined.
- Bake Cupcakes: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and transfer the cupcakes to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until well combined and fluffy. Gently fold in the pureed fresh strawberries and vanilla extract until evenly incorporated.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the strawberry buttercream frosting atop each cupcake and serve.
Notes
- Ensure cupcakes have cooled completely before frosting to prevent melting.
- Use fresh, ripe strawberries for best flavor in the frosting.
- You can substitute milk with almond or oat milk for a dairy-free alternative, though this may affect the cupcake texture slightly.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
