Strawberry Lemonade Cupcakes (Print Version)
Moist, fluffy cupcakes brightened with fresh strawberries and lemon, finished with tangy strawberry-lemon buttercream.
# What You Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 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 - 1/4 cup milk
10 - 1/4 cup sour cream
11 - 2/3 cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - 1/2 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:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the room-temperature butter and granulated sugar together using a hand or stand mixer until the mixture becomes pale, light, and fluffy.
04 - Add the eggs one at a time, beating thoroughly after each addition to ensure full emulsification before adding the next.
05 - Mix in the lemon zest and fresh 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 - Alternately add 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 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to crush the fruit or overwork the batter.
09 - Divide the batter evenly among the 12 prepared muffin cups, filling each liner about two-thirds full.
10 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and cool completely.
11 - Beat the room-temperature butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Mix in the strawberry puree, fresh lemon juice, and salt, then beat until the frosting is light and spreadable.
12 - Pipe or spread the buttercream onto the fully cooled cupcakes. Garnish with additional fresh strawberries or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The strawberry lemonade combo is the kind of flavor pairing that makes people ask for the recipe before they even finish chewing.
- These come together fast enough that you can decide to make them at noon and be eating one by two oclock.
02 -
- Overmixing the batter after adding flour is the fastest way to turn tender cupcakes into little rubbery discs, so stop mixing the instant the last streak of flour vanishes.
- I once tried frosting warm cupcakes and watched the buttercream slide right off like a landslide, so cooling patience is mandatory.
03 -
- Roll the lemon firmly on the counter before zesting to release the essential oils hidden in the peel.
- Dicing the strawberries small and uniform ensures every single bite has fruit rather than hitting a huge chunk or getting none at all.