Strawberry Lemonade Cupcakes (Print Version)
Light fluffy cupcakes with fresh strawberries, bright lemon, topped with creamy strawberry-lemon buttercream frosting.
# What You 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:
01 - Preheat oven to 350°F (175°C). Line a standard 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 mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition to ensure full emulsification 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 on low speed until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overwork the mixture and crush the fruit.
08 - Divide the batter evenly among the prepared cupcake liners, filling each liner approximately two-thirds full to allow room for rising.
09 - Bake on the center oven rack for 16 to 18 minutes, or until a wooden toothpick inserted into the center of a cupcake emerges clean. Rotate the pan halfway through baking for even results.
10 - Remove the cupcakes from the muffin tin and transfer to a wire cooling rack. Allow them to cool completely before frosting, approximately 45 minutes to 1 hour.
11 - In a mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is airy, smooth, and fully combined.
12 - Once the cupcakes have cooled completely, frost generously with the strawberry lemonade buttercream using a piping bag or spatula. Optionally garnish with thin strawberry slices or a sprinkle of additional lemon zest.
# Expert Advice:
01 -
- Real strawberries and fresh lemon juice mean the flavor tastes genuine, not like something poured from a bottle.
- The buttercream is that perfect balance of tangy and sweet, and it pipes beautifully for anyone wanting to show off a little.
02 -
- Warm cupcakes will melt buttercream into a sad puddle, so patience during cooling is the single most important step.
- Strawberries release water as they bake, which is why a light flour coating on the diced pieces prevents soggy sinkholes in your batter.
03 -
- Freeze diced strawberries for ten minutes before folding them in, they stay intact much better during baking.
- A single drop of red food coloring in the buttercream gives a prettier pink without affecting flavor, though the natural color deepens on its own after an hour.