Go Back
- 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 - 1 teaspoon vanilla extract - 1 teaspoon lemon zest - ½ cup fresh lemon juice - ½ cup buttermilk - 1 cup fresh strawberries, pureed - ½ cup powdered sugar (for frosting) - 1 teaspoon lemon juice (for frosting) These ingredients create a tasty mix of flavors. The all-purpose flour gives the cupcakes their structure. Baking powder and baking soda help them rise. A pinch of salt adds balance to the sweet taste. Butter makes the cupcakes rich and soft. Granulated sugar sweetens the batter well. Eggs help bind everything together and add moisture. Vanilla extract brings warmth, while lemon zest adds a bright touch. Fresh lemon juice gives a tangy kick, and buttermilk keeps the texture moist and tender. Pureed strawberries add a burst of fruity flavor. For the frosting, powdered sugar and lemon juice blend to create a smooth, sweet topping. This combination makes every bite a delight. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking. 2. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mix aside for later. 3. In a large bowl, beat the softened butter and granulated sugar. Keep mixing until the mixture is light and fluffy, which should take about 3-4 minutes. 4. Add the eggs one at a time. Mix well after adding each egg. Then, stir in the vanilla extract and lemon zest for flavor. 5. Slowly add the fresh lemon juice and buttermilk to the mix. Do this alternately with the dry ingredients. Start and end with the flour mix. 6. Gently fold in the pureed strawberries. Be careful not to overmix; we want these flavors to combine nicely. 1. Spoon the batter into each cupcake liner. Fill them about 2/3 full to allow for rising. 2. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. 3. Once baked, let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. 1. To make the lemon frosting, beat together the powdered sugar and lemon juice. Mix until the frosting is smooth and fluffy. 2. If the frosting is too thick, add a little water to adjust the consistency. You want it spreadable but not runny. 3. When the cupcakes are completely cool, frost them generously with the lemon frosting. For a fun touch, you can top each cupcake with a slice of fresh strawberry. To ensure moist cupcakes, use fresh ingredients. Always check the expiration dates on your baking powder and baking soda. Properly cream the butter and sugar until light and fluffy; this adds air and moisture. Use room temperature eggs and buttermilk for better mixing. This helps create a smooth batter. Measuring ingredients accurately is key. Use dry measuring cups for flour and baking powder. Spoon the flour into the cup, then level it off with a knife. Avoid packing flour tightly; this can lead to dry cupcakes. For liquids, use a clear measuring cup. Check the measurement at eye level for precision. To achieve the right consistency for your frosting, start with softened butter. Beat the powdered sugar and lemon juice until smooth. If the frosting is too thick, add a tiny bit of water. If it's too thin, add more powdered sugar until you get a fluffy texture. For decorating ideas, use a piping bag to create fun designs on your cupcakes. You can also sprinkle lemon zest or place a fresh strawberry slice on top for a beautiful finish. This adds color and makes your cupcakes pop! One common mistake is overmixing the batter. Mix until just combined to keep the cupcakes light and airy. Overmixing can lead to dense results. Another mistake is not cooling the cupcakes before frosting. Allow them to cool completely on a wire rack. If you frost them too soon, the frosting may melt and slide off. This small step will keep your cupcakes looking great and tasting fresh! Pro Tips Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries for pureeing. This will enhance the cupcake's taste and aroma. Check for Doneness: To ensure your cupcakes are perfectly baked, insert a toothpick into the center. If it comes out clean, they are ready! Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and fluffy cupcakes. Decorate with Care: After frosting, you can add a slice of fresh strawberry or a sprinkle of lemon zest on top for an extra pop of color and flavor. {{image_2}} You can easily make vegan strawberry lemonade cupcakes. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of butter for a rich taste. For gluten-free options, swap all-purpose flour with gluten-free flour. Brands like almond or coconut flour can also work. Make sure your baking powder is gluten-free. This way, everyone can enjoy these tasty treats. You can play with flavors by using different fruits. Try raspberries or blueberries for a unique twist. They both pair well with lemon and add a pop of color. You can also mix in lemon zest from other citrus fruits like oranges or limes. For frosting, try cream cheese icing or a berry buttercream. This adds a creamy texture and extra flavor. You could even use whipped cream for a light finish. Each frosting option gives a new taste to your cupcakes. Pair your cupcakes with refreshing drinks. Lemonade, iced tea, or sparkling water work well. Their bright flavors balance the sweetness of the cupcakes. These cupcakes are perfect for special occasions. Serve them at birthday parties or summer picnics. They also make a great treat for potlucks or family gatherings. Their fun taste and look will impress all your guests! To keep your strawberry lemonade cupcakes fresh, follow these simple steps. First, let the cupcakes cool completely. This avoids sogginess. Once cool, place them in an airtight container. Use a container with a lid to prevent air exposure. You can also use plastic wrap, but ensure it’s tightly sealed. Store them at room temperature for up to three days. If you want to keep them longer, the fridge is an option, but be aware they may dry out a bit. Freezing cupcakes is a great way to enjoy them later. To freeze, place the cooled cupcakes in a single layer in a freezer-safe container. You can also wrap each cupcake in plastic wrap first, then place them in a container. This helps keep them tasty. They can stay frozen for about three months. When you’re ready to enjoy a cupcake, take it out and let it thaw at room temperature. This usually takes about an hour. If you want a warm treat, pop it in the microwave for about 10-15 seconds. Frost them after thawing, so the frosting stays fresh and fluffy. To keep your cupcakes moist, use these tips: - Use buttermilk: It adds fat and flavor. - Don’t overbake: Check for doneness at 18 minutes. - Add pureed strawberries: They add moisture and flavor. - Cool properly: Let them cool in the pan for 5 minutes, then on a rack. These steps help keep the cupcakes soft and delicious. Yes, you can substitute many ingredients: - Butter: Use coconut oil for a dairy-free option. - Buttermilk: Mix milk with lemon juice or vinegar. - Sugar: You can use brown sugar instead of granulated sugar. - Fresh strawberries: Frozen strawberries work too; just thaw and puree them. These swaps work well in the recipe. To frost your cupcakes evenly, follow these steps: - Use a piping bag: This helps control the frosting. - Start in the center: Swirl the frosting outwards in circles. - Add a layer: Frost a little, then add more for height. - Top with fruit: A slice of strawberry looks nice. These methods ensure your cupcakes look and taste great. Strawberry lemonade cupcakes last about 3 days at room temperature. To keep them fresh: - Store in an airtight container: This prevents them from drying out. - Keep in the fridge: They last up to a week if chilled. - For longer storage: Freeze them for up to 3 months. These tips help maintain their flavor and texture. You learned how to make delicious strawberry lemonade cupcakes from scratch. We covered ingredients, baking steps, and frosting tips. You now have tricks to avoid common mistakes and ideas for variations. Remember to store your cupcakes properly for fresh snacks later. Experiment with flavors and substitutions to make this recipe your own. Happy baking! Enjoy your tasty treats at any occasion. Your friends and family will love them.

Strawberry Lemonade Cupcakes

Delicious cupcakes infused with strawberry and lemon flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 0.5 cups fresh lemon juice
  • 0.5 cups buttermilk
  • 1 cups fresh strawberries, pureed
  • 0.5 cups powdered sugar (for frosting)
  • 1 teaspoon lemon juice (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
  • Slowly add the lemon juice and buttermilk alternately with the dry ingredients, starting and ending with the flour mixture. Gently fold in the pureed strawberries until just combined.
  • Spoon the batter into each cupcake liner, filling them about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the frosting, beat together the powdered sugar and lemon juice until smooth and fluffy. Adjust the consistency with a little water if needed.
  • Once the cupcakes are completely cooled, frost them generously with the lemon frosting. If desired, top with a slice of fresh strawberry for garnish.

Notes

Top with a slice of fresh strawberry for garnish if desired.
Keyword cupcakes, dessert, lemon, strawberry