Strawberry Lemonade Cupcakes (Print Version)
Light fluffy cupcakes with fresh strawberries and zesty lemon, topped with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ Cupcakes
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ¼ tsp 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 tbsp 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 tbsp fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ tsp vanilla extract
17 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper 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 on medium speed until the mixture is pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined.
06 - Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, being careful not to overmix.
08 - Divide the batter evenly among the prepared cupcake liners, filling each liner about two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10 - Remove the cupcakes from the muffin tin and transfer to a wire rack. Allow to cool completely before frosting.
11 - Beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, beating until fully incorporated. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed until the buttercream is light and fluffy.
12 - Once the cupcakes are completely cool, frost generously with the strawberry lemonade buttercream. Garnish with fresh strawberry slices or additional lemon zest if desired.
# Expert Advice:
01 -
- Fresh strawberries folded right into the batter give you real fruit flavor, not that artificial candy taste from store-bought mixes.
- The lemon zest and juice hit differently when paired with a creamy buttercream that has actual strawberry puree swirled through it.
02 -
- Warm cupcakes will melt buttercream into a greasy mess every single time. Patience here is non-negotiable.
- Dicing the strawberries too small means they disappear into the crumb. Too large and they create wet, sunken holes. Aim for pieces roughly the size of a pea.
03 -
- Toss your diced strawberries in a light coating of flour before folding them in. This simple trick keeps the fruit suspended in the batter instead of sinking to the bottom during baking.
- The buttercream color depends entirely on your strawberries. Deeper red berries produce a more vivid pink frosting without needing a single drop of food coloring.