Strawberry Lemonade Cupcakes (Print Version)
Moist cupcakes studded with strawberries and lemon, finished with zesty strawberry-lemonade buttercream.
# What You'll Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - ¼ cup whole milk
10 - ¼ cup sour cream
11 - ⅔ cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons strawberry puree (about 3–4 strawberries)
15 - 1 tablespoon fresh lemon juice
16 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the room-temperature butter and granulated sugar together using an electric mixer on medium-high speed until the mixture becomes pale, light, and fluffy—about 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next.
05 - Mix in the fresh lemon zest and lemon juice until evenly combined throughout the batter.
06 - In a small bowl, stir together the milk and sour cream until smooth and well blended.
07 - With the mixer on low speed, alternate adding the dry flour mixture and the milk-sour cream mixture to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
08 - Using a spatula, gently fold the diced fresh strawberries into the batter with careful, sweeping motions to avoid breaking the fruit pieces.
09 - Divide the batter evenly among the prepared muffin cups, filling each liner approximately two-thirds full to allow room for rising.
10 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.
11 - In a mixing bowl, beat the room-temperature butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Add the strawberry puree, fresh lemon juice, and a pinch of salt, then beat on medium-high speed until the frosting is light, creamy, and spreadable.
12 - Pipe or spread the strawberry lemonade buttercream generously onto each fully cooled cupcake. Garnish with additional fresh strawberry slices or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The buttercream tastes like a frosty glass of strawberry lemonade, and people genuinely gasp when they bite into it.
- These come together fast enough for a weeknight whim but pretty enough to steal the spotlight at any potluck.
- Fresh fruit in both the cake and the frosting means the flavor is bright and real, nothing artificial about it.
02 -
- Warm cupcakes will melt the buttercream into a puddle, so patience while they cool is nonnegotiable.
- Tossing the diced strawberries in a tiny bit of flour before folding them in keeps them from sinking to the bottom of each cupcake.
03 -
- Freeze-dried strawberry powder blended into the frosting intensifies the berry flavor without adding extra moisture.
- Room temperature ingredients incorporate smoothly and give you the lightest possible cake texture.