Description
These Strawberry Lemonade Cupcakes combine the bright, zesty flavor of fresh lemon with sweet, ripe strawberries for a delightful treat. Moist cupcakes are topped with a creamy strawberry-infused buttercream frosting, making them perfect for spring or summer gatherings.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
Strawberry Buttercream Frosting
- 8 ounces strawberries
- 3/4 cup unsalted butter, softened
- 3-4 cups powdered sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air into the batter for a tender cupcake.
- Add Wet Ingredients: Add the whisked eggs, vanilla extract, milk, sour cream, freshly squeezed lemon juice, and lemon zest to the creamed mixture and mix until everything is fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 16 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting.
- Prepare Strawberry Frosting: Blend the fresh strawberries until smooth. In a bowl, cream the softened butter, then gradually add powdered sugar and blend in the strawberry puree until you achieve a creamy, fluffy consistency.
- Frost the Cupcakes: Once the cupcakes have cooled, frost them generously with the strawberry buttercream using a piping bag or a knife for an attractive finish.
Notes
- Ensure cupcakes are completely cool before applying frosting to prevent melting.
- You can adjust the amount of lemon zest and juice to taste for more or less tartness.
- Use fresh, ripe strawberries for the best flavor in the frosting.
- If frosting is too thin, add more powdered sugar; if too thick, add a little milk or lemon juice to reach desired consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
