Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt For the cupcakes, I start with the dry ingredients. The all-purpose flour gives the cupcakes structure. Baking powder and baking soda help them rise. Salt enhances the flavors in the batter. - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup fresh strawberries, chopped Next, I gather the wet ingredients. Softened butter and granulated sugar create a creamy base. Eggs add richness and moisture. Fresh lemon juice and zest provide that zesty kick. Vanilla extract adds warmth, while buttermilk keeps the cupcakes tender. Finally, chopped strawberries add fruity bursts in every bite. - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2-3 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest - Fresh strawberries for garnish For the frosting, I use softened butter and powdered sugar as the base. Lemon juice and zest keep it fresh and tangy. I top each cupcake with a fresh strawberry for a pretty finish and extra flavor. 1. First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until mixed well. 3. In a large bowl, cream the softened butter with granulated sugar. Use an electric mixer and mix until light and fluffy, about 3 minutes. 4. Add the eggs one at a time. Mix well after each addition. Pour in the lemon juice, lemon zest, and vanilla extract. Mix until it is all combined. 1. Next, alternate adding the dry flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture. Mix just until combined. 2. Gently fold in the chopped strawberries with a spatula until they are evenly spread throughout the batter. 1. Divide the batter evenly among the cupcake liners. Fill each about 2/3 full. 2. Bake for 18-20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, they are ready. 3. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. 1. In a large bowl, beat the softened butter until creamy using an electric mixer. 2. Gradually add the powdered sugar. Mix on low speed until combined. 3. Add 2 tablespoons of lemon juice and lemon zest. Mix on medium speed until the frosting is fluffy. If needed, adjust the consistency with more lemon juice. 1. Once the cupcakes are completely cool, generously frost each cupcake with the lemon frosting. 2. To finish, garnish each cupcake with a fresh strawberry on top. This adds flavor and makes them look pretty! To make great cupcakes, measure your ingredients carefully. Use a kitchen scale for precise measurements. If measuring cups, spoon flour into the cup without packing it down. Level it off with a knife for accuracy. Room temperature ingredients are key. Softened butter mixes better with sugar, creating a light batter. Eggs and buttermilk should also be at room temperature. This helps them blend smoothly and gives your cupcakes a nice rise. For a beautiful finish, use a piping bag. This makes frosting easy and fun. Choose a star or round tip for different designs. Practice on a plate if you need to before frosting your cupcakes. Adjust the sweetness of your frosting to fit your taste. Add more powdered sugar for sweetness, or more lemon juice for tartness. Taste as you go, and find the right balance for your palate. Want to boost the flavor? Try adding fresh herbs like mint or basil. A small amount can give your cupcakes a unique twist. You can also swap strawberries for other fruits. Raspberries or blueberries can add a fun burst of flavor. Mix and match to find your favorite combination. {{image_2}} You can change up the flavor of your cupcakes. Try adding different fruits for a fun twist. Raspberries or blueberries work well with lemon. You can mix them into the batter just like the strawberries. This gives you a new flavor burst in every bite. You can also add herbs for a unique touch. Basil and mint add a fresh flavor. Chop them finely and fold them into the batter. It surprises people when they taste the herbs with the sweet lemon. If you need gluten-free cupcakes, use a gluten-free flour blend. Many blends work well in cupcake recipes. Just make sure to check the package for tips on baking. For a dairy-free option, use plant-based butter and milk. Coconut or almond milk can replace buttermilk. This way, everyone can enjoy these tasty treats. You can make mini cupcakes for a fun party treat. They bake faster, so keep an eye on them. Bake for about 12-15 minutes, checking doneness with a toothpick. You can use different molds too. Bundt pans create a lovely shape for a cake version. Just adjust your baking time, as larger cakes need more time to cook. Enjoy experimenting with sizes and shapes! To keep your Strawberry Lemonade Cupcakes fresh, store them in an airtight container. This method helps retain moisture. You can keep them at room temperature for a few days. If your kitchen is warm, consider refrigerating them to prevent spoilage. If you have extra frosting, store it in a sealed container in the fridge. It can last for up to a week. Before using, let the frosting sit at room temperature for about 15 minutes. If it feels too stiff, mix in a teaspoon of lemon juice or milk to restore its creamy texture. The cupcakes last for about three days at room temperature. In the fridge, they can last up to a week. For the frosting, it lasts a week in the fridge. Look for signs of spoilage such as mold, off smells, or changes in texture. Always trust your senses; if something seems off, it's best to throw it away. Strawberry Lemonade Cupcakes stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. If you keep them in the fridge, they may last a bit longer. However, the fridge can dry them out. Yes, you can freeze Strawberry Lemonade Cupcakes. Here’s how: 1. Let the cupcakes cool completely. 2. Wrap each cupcake in plastic wrap tightly. 3. Place the wrapped cupcakes in a freezer-safe bag or container. 4. Label and date the container. 5. Freeze for up to 3 months. When you want to enjoy them, thaw them in the fridge overnight and let them come to room temperature before serving. If you don’t have buttermilk, you can make a substitute. Here are a few options: - Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. - Use plain yogurt or sour cream, thinned with a little milk. - Almond milk can work, too, with a splash of vinegar. Absolutely! Sprinkles add color and fun. You can also use: - Shredded coconut for a tropical touch. - Edible flowers for a fancy look. - Crushed graham crackers for a crunch. Serve the cupcakes at room temperature for the best flavor. Pair them with: - A glass of chilled lemonade. - Fresh fruit like berries or a fruit salad. - A scoop of vanilla ice cream for a special treat. In this article, we explored how to make delicious Strawberry Lemonade Cupcakes. We covered key ingredients, from dry flour to fresh strawberries. Step-by-step, you learned how to mix, bake, and frost. Remember to measure your ingredients carefully for the best results. You can also experiment with flavors, sizes, and storage tips to keep your cupcakes fresh. Enjoy your baking journey and make these treats your own! They are sure to bring joy to your table.

Strawberry Lemonade Cupcakes

Delight your taste buds with these Sweet & Zesty Strawberry Lemonade Cupcakes! Bursting with fresh strawberries and a tangy lemon flavor, these cupcakes are perfect for any occasion. Learn how to make the light and fluffy batter, topped with a creamy lemon frosting that will leave everyone craving more. Click through to explore the full recipe and impress your friends and family with this sweet treat!
Print Recipe Save Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh strawberries, chopped

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2-3 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

Fresh strawberries for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.

      In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Pour in the lemon juice, lemon zest, and vanilla extract, and continue to mix until fully incorporated.

          Alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined.

            Gently fold in the chopped strawberries with a spatula until evenly distributed in the batter.

              Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

                Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                  Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    For the Frosting:

                      In a large bowl, beat the softened butter until creamy using an electric mixer.

                        Gradually add the powdered sugar, mixing on low speed until combined.

                          Add 2 tablespoons of lemon juice and lemon zest, and mix on medium speed until the frosting is fluffy. Adjust the consistency with more lemon juice if needed.

                            Once the cupcakes are completely cooled, generously frost each cupcake with the lemon frosting.

                              Garnish each cupcake with a fresh strawberry on top for an extra burst of flavor and visual appeal.

                                Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 cupcakes