Strawberry Lemonade Cupcakes (Print Version)
Fluffy cupcakes filled with fresh strawberries and tangy lemon, topped with luscious lemon-strawberry buttercream frosting.
# What You'll Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ¼ cup fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - ½ cup buttermilk, room temperature
11 - ½ cup chopped fresh strawberries
→ Lemon-Strawberry Buttercream
12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2 tbsp fresh strawberry puree (blended and strained)
15 - 1 tbsp fresh lemon juice
16 - 1 tsp finely grated lemon zest
17 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating after each addition. Mix in lemon juice and zest.
05 - Mix in half the dry ingredients, add buttermilk, then finish with remaining dry ingredients. Mix until just combined.
06 - Gently fold chopped strawberries into the batter.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
10 - Mix in strawberry puree, lemon juice, lemon zest, and salt. Beat until light and fluffy.
11 - Pipe or spread buttercream onto fully cooled cupcakes. Garnish with extra strawberries or lemon zest if desired.
# Expert Tips:
01 -
- The combination of fresh strawberries and bright lemon creates this incredible balance of sweet and tangy that feels like sunshine in every bite
- These cupcakes stay incredibly moist thanks to the buttermilk and fresh fruit, so they taste just as amazing the next day
02 -
- Room temperature ingredients are absolutely essential for this recipe. Cold ingredients will not emulsify properly and you will end up with dense cupcakes.
- Do not overmix your batter. As soon as the flour disappears stop mixing. Overmixing develops too much gluten and creates tough cupcakes.
03 -
- When zesting your lemons use a microplane if you have one. It creates the finest zest without catching any of the bitter pith underneath.
- Bring your butter to room temperature by cutting it into cubes first. It softens much faster and more evenly than leaving a whole stick out.