Description
Strawberry Lemonade Cupcakes combine fluffy lemon cupcakes with rich strawberry buttercream for the ultimate fruity cupcake recipe perfect for easy summer baking.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons lemon zest
2 large eggs, whisked
1 1/2 teaspoon vanilla extract
1/4 cup milk
1/4 cup sour cream
1/4 cup freshly squeezed lemon juice
8 ounces strawberries
3/4 cup unsalted butter (for frosting)
3–4 cups powdered sugar
1 tablespoon whipping cream (if needed)
Instructions
1. Preheat oven to 350F and line muffin tin with papers.
2. Whisk flour, baking powder, and salt.
3. Beat butter, sugar, and lemon zest until fluffy.
4. Beat in eggs and vanilla.
5. Alternate adding dry ingredients with sour cream and milk.
6. Stir in lemon juice gently.
7. Fill liners 2/3 full and bake 15-18 minutes.
8. Cool completely.
9. Puree and strain strawberries.
10. Reduce puree in saucepan until thick and cool.
11. Beat butter for frosting.
12. Add powdered sugar gradually.
13. Mix in reduced puree.
14. Add cream if needed and frost cupcakes.
Notes
Use fresh lemon juice for best flavor.
Reduce strawberry puree fully before adding to frosting.
Store cupcakes refrigerated up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Strawberry Lemonade Cupcakes, fruity cupcake recipe, strawberry lemon dessert, easy summer baking, sweet treats