Strawberry Lemonade Cupcakes (Printable)
Light, fluffy cupcakes with fresh strawberry and zesty lemon flavors, topped with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup (80 ml) whole milk
09 - ¼ cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - ½ cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon vanilla extract
17 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition to ensure full incorporation before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined throughout the batter.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to crush the pieces or deflate the mixture.
08 - Divide the batter evenly among the cupcake liners, filling each one approximately two-thirds full to allow room for rising.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through for even baking.
10 - Remove the cupcakes from the muffin tin and transfer them to a wire rack. Allow them to cool completely before frosting.
11 - Beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, beating continuously. Pour in the lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and well combined.
12 - Once the cupcakes have cooled completely, frost each one generously with the strawberry lemonade buttercream. Garnish with thin strawberry slices or a sprinkle of lemon zest if desired.
# Expert Tips:
01 -
- The combination of real diced strawberries and fresh lemon zest creates a flavor that tastes genuinely homemade, not artificial.
- The buttercream alone is worth making, and people will ask you for the recipe every single time you serve them.
02 -
- Resist the urge to overmix once the flour goes in, because gluten development will turn your tender cupcakes into something closer to muffins in texture.
- Pat the diced strawberries dry with a paper towel before folding them in, otherwise excess moisture can sink them to the bottom and create soggy spots.
03 -
- For an extra burst of lemon, brush the cooled cupcake tops with a thin layer of warm lemon syrup before frosting, which soaks in and intensifies the flavor without adding wetness to the batter.
- Dice the strawberries smaller than you think you need, because large pieces sink during baking and can leave uneven holes in the crumb.