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To make Strawberry Lemonade Cupcakes, you need simple and fresh ingredients. Here’s the list: - 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 - 2 tablespoons lemon zest - 1 tablespoon lemon juice - ½ cup buttermilk - 1 cup fresh strawberries, diced - 1 cup powdered sugar (for frosting) - 2 tablespoons lemon juice (for frosting) - 1 tablespoon milk (for frosting) - Fresh strawberries, for garnish Each ingredient plays a key role. The flour gives structure. Baking powder and baking soda help the cupcakes rise. Salt enhances the flavor. Butter and sugar make the cupcakes moist and sweet. Eggs bind everything together. Lemon zest and juice add that bright, tangy flavor. Buttermilk keeps the cupcakes tender. Diced strawberries provide bursts of sweet fruit in each bite. The frosting is a simple mix of powdered sugar, lemon juice, and milk, creating a creamy topping. Finally, fresh strawberries on top make these cupcakes look beautiful and inviting. Using fresh ingredients makes a big difference in taste. Fresh strawberries add vibrant flavor. The lemon zest brings a natural aroma. When you gather these ingredients, you step closer to making delightful cupcakes that shine at any gathering. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps your cupcakes bake evenly. Next, grab a cupcake pan and line it with paper liners. This keeps your cupcakes nice and neat. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk them well to make sure they blend together. Set this bowl aside for later. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. You want to beat these together until the mixture looks light and fluffy. This step should take about 3-4 minutes. The air you mix in makes the cupcakes soft and airy. Once the butter and sugar are ready, add 2 large eggs, one at a time. Mix well after each addition. Then stir in 2 tablespoons of lemon zest and 1 tablespoon of lemon juice. This will give your cupcakes a bright flavor. Now, it's time to mix the wet and dry ingredients. Gradually add the dry mix to the butter mixture. Alternate this with ½ cup of buttermilk. Start and end with the dry ingredients. Mix until everything is just combined; don’t overmix. Next, gently fold in 1 cup of diced fresh strawberries. Be careful not to break the strawberries too much. This adds a nice fruity burst to each bite. Now, divide the batter evenly among the cupcake liners. Fill each about two-thirds full. This helps them rise without overflowing. Bake in your preheated oven for 18-20 minutes. To check if they're done, insert a toothpick. If it comes out clean, they're ready! Let the cupcakes cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step is key for the best texture! Using room temperature ingredients is key. It helps the butter mix well with sugar. This gives your cupcakes a light and airy texture. Take your eggs and butter out early. Let them sit for about 30 minutes before you start baking. Check for doneness with a toothpick. Insert it into the center of a cupcake. If it comes out clean, your cupcakes are done. If not, bake for a few more minutes. Keep an eye on them to avoid overbaking. For the frosting, you want a smooth and creamy texture. Mix the powdered sugar, lemon juice, and milk well. If it’s too thick, add a little more milk. If it’s too thin, add more powdered sugar. Use a piping bag for a nice finish. You can also use a knife if you prefer. Spread the frosting evenly across the top of each cupcake. This makes them look beautiful. Fresh strawberries make a great garnish. Slice them in half or leave them whole. Place one on top of each cupcake for a pop of color. You can also add a sprinkle of lemon zest for extra flair. This not only looks nice but adds a lovely flavor too. Pro Tips Use Fresh Ingredients: The fresher your strawberries and lemons, the more vibrant the flavor of your cupcakes will be. Always opt for in-season produce for the best taste. Don’t Overmix the Batter: Gently fold in the diced strawberries to avoid tough cupcakes. Overmixing can lead to a dense texture, so mix just until combined. Cool Completely Before Frosting: Make sure your cupcakes are completely cooled before adding the frosting. This prevents the frosting from melting and losing its shape. Experiment with Flavors: Feel free to add a splash of vanilla extract to the batter for an extra layer of flavor. You can also try different fruits depending on your preference. {{image_2}} You can change the flavor of your cupcakes easily. Try adding other fruits like blueberries or raspberries. These fruits blend well with the lemon and add a fun twist. You may also use flavored extracts. Almond or vanilla extracts can give a sweet touch to your cupcakes. Just use a teaspoon or two for the best results. For gluten-free cupcakes, swap all-purpose flour with a gluten-free mix. This will keep the texture light and fluffy. If you want vegan cupcakes, replace the butter with coconut oil or vegan butter. Use flaxseed meal mixed with water instead of eggs. This allows your cupcakes to rise and stay moist. The frosting can be just as creative as the cupcakes. You can use cream cheese for a tangy twist. Simply mix it with powdered sugar and lemon juice. Whipped cream is another great option. It adds a light and airy feel. You can also add zest from a lime or orange for extra flavor! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. If it's hot or humid, place them in the fridge. You can store the cupcakes for up to three days at room temperature. If you have leftover frosting, keep it in a separate container in the fridge. This keeps the frosting nice and creamy. If you want to save cupcakes for later, freezing is a great option. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap tightly. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. To thaw, take them out of the freezer and leave them at room temperature for a few hours. If you froze them with frosting, just let them sit for a while and enjoy! These delicious cupcakes can last for about three days at room temperature. They stay fresh longer in the fridge, lasting up to a week. Just remember to keep them in an airtight container. If you notice any changes in smell or texture, it’s best to toss them. Always prioritize food safety! Can I use frozen strawberries? Yes, you can use frozen strawberries. Just thaw them first. Drain any excess liquid. This keeps your batter from getting too wet. Frozen strawberries work well in cupcakes. What can I substitute for buttermilk? If you don't have buttermilk, mix regular milk with vinegar or lemon juice. Use one tablespoon of vinegar or lemon juice per cup of milk. Let it sit for five minutes. This makes a great buttermilk substitute. How do you prevent cupcakes from sinking? To avoid sinking, mix your batter gently. Overmixing can add too much air. Make sure your oven is preheated. Baking at the right temperature helps too. You can also check that your leavening agents are fresh. Can you make the frosting in advance? Yes, you can make the frosting ahead of time. Store it in the fridge in an airtight container. Just let it sit at room temperature before using. This keeps it smooth and easy to spread. What drinks pair well with strawberry lemonade cupcakes? Lemonade is an obvious choice. I also love iced tea with a splash of lemon. Sparkling water with lemon can be refreshing too. These drinks enhance the bright flavors of the cupcakes. How to serve at parties or special occasions? Serve these cupcakes on a pretty platter. Add fresh strawberries on top for a cute look. You can also sprinkle some lemon zest for extra color. Arrange them nicely for a stunning display. In this post, we covered how to make Strawberry Lemonade Cupcakes from scratch. We discussed the ingredients, from flour to strawberries, and shared step-by-step instructions. I offered tips for baking and frosting to ensure great results. We even explored variations and storage options. These cupcakes are not just tasty; they are fun to make. Enjoy experimenting with flavors and sharing them at your next party. Happy baking, and may your cupcakes always rise to the occasion!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with strawberry and lemon flavors, topped with a creamy lemon frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 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
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 0.5 cups buttermilk
  • 1 cups fresh strawberries, diced
  • 1 cups powdered sugar (for frosting)
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon milk (for frosting)
  • Fresh strawberries, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  • Gently fold in the diced strawberries, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • To prepare the frosting, in a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and creamy. Adjust the consistency as necessary with more powdered sugar or a little more milk.
  • Once the cupcakes are completely cool, frost each with the lemon frosting using a piping bag or a knife.
  • Top each cupcake with a fresh strawberry for garnish.

Notes

For best results, use fresh strawberries and allow cupcakes to cool completely before frosting.
Keyword cupcakes, dessert, lemon, strawberry