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Strawberry Lemonade Cupcakes Delightful and Sweet Treat

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- 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened at room temperature - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - 1 tablespoon fresh lemon juice - Zest of 1 medium lemon - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup strawberries, pureed (fresh or frozen) - 1 teaspoon vanilla extract - For Frosting: - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - 1 tablespoon unsalted butter, softened - Fresh strawberries and lemon slices, for garnish (optional) When measuring flour, use the spoon and level method. Spoon flour into your measuring cup, then level it off with a straight edge. This helps avoid too much flour, which can make cupcakes dense. For sugar, pack it lightly into the cup. For butter, make sure it is soft for easy mixing. Room temperature items mix better, creating a smoother batter. If you need to swap out items, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace buttermilk with almond milk mixed with 1 teaspoon of vinegar. - If you don’t have fresh strawberries, frozen ones work well too. - For a gluten-free version, try a gluten-free flour blend in place of all-purpose flour. These options keep your cupcakes tasty while allowing you to adjust based on what you have at home. {{ingredient_image_2}} 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the cupcakes bake evenly. 2. Prepare the Pan: Line a standard cupcake pan with cupcake liners. This keeps the cupcakes from sticking and makes for easy serving. 3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are well mixed for a good rise. 4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until light and fluffy, about 3 to 5 minutes. 5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract. Make sure everything is blended well. 6. Combine Mixtures: Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Don't overmix; this keeps the cupcakes light. 7. Fold in Strawberry Puree: Gently fold in the strawberry puree using a spatula. This adds a lovely berry flavor to every bite. 8. Fill the Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full. This allows space for rising. 9. Bake the Cupcakes: Place the pan in the oven. Bake for about 18 to 20 minutes. Check with a toothpick to see if they are done— it should come out clean. 10. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This step is important for the frosting. 11. Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and lemon juice. Mix until smooth and spreadable. 12. Frost the Cupcakes: Once cooled, frost each cupcake with the lemon frosting. You can use a spatula or a piping bag for a nice look. 13. Garnish (Optional): Top each frosted cupcake with a fresh strawberry or a lemon slice for a pretty touch. To make your cupcakes light and fluffy, start by creaming the butter and sugar. Beat them together until they look pale and airy. This helps to incorporate air into the batter. Use room temperature ingredients, like eggs and buttermilk. Mixing in these ingredients at the right temperature keeps the batter smooth and fluffy. Lastly, don’t overmix when combining the dry and wet ingredients. Mix just until you see no dry flour. This step helps keep the cupcakes airy. Decorating your cupcakes can be fun and creative! Use a piping bag with a star tip for a fancy look. Swirl the frosting on top for beautiful peaks. For a fresh touch, add a slice of lemon or a whole strawberry on top. You can also sprinkle some lemon zest for color and flavor. If you're feeling extra creative, use edible flowers for a vibrant finish. Arrange your cupcakes on a tiered stand for a lovely display at any gathering. Baking can be tricky, but avoiding a few common mistakes helps a lot. First, always preheat your oven. This ensures even baking and the right rise. Next, measure ingredients accurately. Too much flour can make cupcakes dense. Remember to check your baking powder and baking soda; they should be fresh for the best rise. Finally, let your cupcakes cool completely before frosting. If they are warm, the frosting will melt away. Following these tips makes for perfect strawberry lemonade cupcakes every time! Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps to create a smoother batter and improves the cupcakes' texture. Fresh Strawberries for Puree: Using fresh strawberries will provide a more vibrant flavor in your puree compared to frozen. If using frozen, make sure they are fully thawed and drained. Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to avoid dense cupcakes. A few lumps are okay! Cool Completely Before Frosting: Allowing the cupcakes to cool completely prevents the frosting from melting and ensures a neat presentation. {{image_4}} You can easily make vegan strawberry lemonade cupcakes. Replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit. Use almond milk instead of buttermilk. For the butter, use vegan margarine or coconut oil. These swaps keep the flavor but make it plant-based. To make gluten-free strawberry lemonade cupcakes, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for better texture. Make sure your baking powder is gluten-free too. This way, everyone can enjoy these tasty treats without worry. You can play with flavors to make them unique. Try adding lime juice instead of lemon for a twist. You can also mix in some fresh mint leaves for a refreshing feel. Want more strawberry flavor? Add extra strawberry puree to the batter. You can even sprinkle in some lemon zest for a stronger citrus taste. Each change can add a new layer of fun! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This will help lock in moisture and flavor. Place the cupcakes in a single layer to avoid squishing the frosting. If you have leftover frosting, store it separately in a sealed container. Keep the cupcakes at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Freezing cupcakes is a great way to save them for later. To freeze, first, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy them, thaw the cupcakes at room temperature for a few hours. Frost them after thawing for the best taste. Ensure your frosting stays fresh by storing it in the fridge. Use an airtight container to prevent it from drying out. It can last for up to a week in the fridge. If it's too thick when you're ready to use it, mix in a little lemon juice or milk to reach your desired texture. Frosting can also be frozen. Just place it in a freezer-safe container and use it within three months. When you're ready to use it, let it thaw overnight in the fridge. To boost the lemon flavor, add more lemon juice and zest. You can increase the lemon juice to 2 tablespoons and add the zest of another lemon. This will give the cupcakes a bright, zesty taste that shines through. You could also consider using lemon extract for an extra punch. Just a half teaspoon will do! Yes, you can use frozen strawberries! Just thaw them first and then puree them. This allows you to still enjoy that sweet berry flavor, even when fresh strawberries are out of season. The flavor remains vibrant, making it a great option for these cupcakes. If you don’t have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will create a similar tangy flavor and acidity, perfect for your cupcake batter. In this post, we covered everything you need for delicious strawberry lemonade cupcakes. We listed key ingredients and measurements, including helpful substitutions. You learned step-by-step instructions for preparation, mixing, and baking. Tips for fluffy cupcakes and fun decorating ideas were shared, along with variations for dietary needs. We also covered storage methods to keep your treats fresh. Baking is fun and rewarding. With practice, you can make amazing cupcakes every time. Enjoy your baking journey!

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Ready to indulge in a sweet and tangy treat? Strawberry Lemonade Cupcakes are the perfect dessert for summer! These cupcakes burst with bright flavors and are sure to please your taste buds. Follow my step-by-step guide to create fluffy, delicious bites of sunshine. Whether you’re baking for a party or just for fun, these cupcakes will be a hit. Let’s dive into the details and make some magic in the kitchen!

Why I Love This Recipe

  1. Fresh and Fruity Flavor: These cupcakes burst with the vibrant taste of strawberries and lemons, making them a refreshing treat for any occasion.
  2. Perfect for Any Season: The combination of strawberry and lemon makes these cupcakes suitable for summer picnics or spring celebrations.
  3. Easy to Make: This recipe is straightforward and beginner-friendly, allowing anyone to enjoy homemade cupcakes without any fuss.
  4. Stunning Presentation: With their colorful frosting and optional garnishes, these cupcakes are as beautiful as they are delicious, perfect for impressing guests.

Ingredients

List of Ingredients

– 1 ¾ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup unsalted butter, softened at room temperature

– 2 large eggs, at room temperature

– ½ cup buttermilk, at room temperature

– 1 tablespoon fresh lemon juice

– Zest of 1 medium lemon

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 cup strawberries, pureed (fresh or frozen)

– 1 teaspoon vanilla extract

– For Frosting:

– 1 cup powdered sugar

– 2 tablespoons fresh lemon juice

– 1 tablespoon unsalted butter, softened

– Fresh strawberries and lemon slices, for garnish (optional)

Measurement Details

When measuring flour, use the spoon and level method. Spoon flour into your measuring cup, then level it off with a straight edge. This helps avoid too much flour, which can make cupcakes dense. For sugar, pack it lightly into the cup. For butter, make sure it is soft for easy mixing. Room temperature items mix better, creating a smoother batter.

Ingredient Substitutions

If you need to swap out items, here are some ideas:

– Use coconut oil instead of butter for a dairy-free option.

– Replace buttermilk with almond milk mixed with 1 teaspoon of vinegar.

– If you don’t have fresh strawberries, frozen ones work well too.

– For a gluten-free version, try a gluten-free flour blend in place of all-purpose flour.

These options keep your cupcakes tasty while allowing you to adjust based on what you have at home.

Step-by-Step Instructions

Preparation Steps

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the cupcakes bake evenly.

2. Prepare the Pan: Line a standard cupcake pan with cupcake liners. This keeps the cupcakes from sticking and makes for easy serving.

3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are well mixed for a good rise.

Mixing Techniques

4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until light and fluffy, about 3 to 5 minutes.

5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract. Make sure everything is blended well.

6. Combine Mixtures: Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Don’t overmix; this keeps the cupcakes light.

7. Fold in Strawberry Puree: Gently fold in the strawberry puree using a spatula. This adds a lovely berry flavor to every bite.

Baking and Cooling Process

8. Fill the Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full. This allows space for rising.

9. Bake the Cupcakes: Place the pan in the oven. Bake for about 18 to 20 minutes. Check with a toothpick to see if they are done— it should come out clean.

10. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This step is important for the frosting.

11. Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and lemon juice. Mix until smooth and spreadable.

12. Frost the Cupcakes: Once cooled, frost each cupcake with the lemon frosting. You can use a spatula or a piping bag for a nice look.

13. Garnish (Optional): Top each frosted cupcake with a fresh strawberry or a lemon slice for a pretty touch.

Tips & Tricks

How to Achieve Fluffy Cupcakes

To make your cupcakes light and fluffy, start by creaming the butter and sugar. Beat them together until they look pale and airy. This helps to incorporate air into the batter. Use room temperature ingredients, like eggs and buttermilk. Mixing in these ingredients at the right temperature keeps the batter smooth and fluffy. Lastly, don’t overmix when combining the dry and wet ingredients. Mix just until you see no dry flour. This step helps keep the cupcakes airy.

Decorating Ideas for Strawberry Lemonade Cupcakes

Decorating your cupcakes can be fun and creative! Use a piping bag with a star tip for a fancy look. Swirl the frosting on top for beautiful peaks. For a fresh touch, add a slice of lemon or a whole strawberry on top. You can also sprinkle some lemon zest for color and flavor. If you’re feeling extra creative, use edible flowers for a vibrant finish. Arrange your cupcakes on a tiered stand for a lovely display at any gathering.

Common Baking Mistakes to Avoid

Baking can be tricky, but avoiding a few common mistakes helps a lot. First, always preheat your oven. This ensures even baking and the right rise. Next, measure ingredients accurately. Too much flour can make cupcakes dense. Remember to check your baking powder and baking soda; they should be fresh for the best rise. Finally, let your cupcakes cool completely before frosting. If they are warm, the frosting will melt away. Following these tips makes for perfect strawberry lemonade cupcakes every time!

Pro Tips

  1. Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps to create a smoother batter and improves the cupcakes’ texture.
  2. Fresh Strawberries for Puree: Using fresh strawberries will provide a more vibrant flavor in your puree compared to frozen. If using frozen, make sure they are fully thawed and drained.
  3. Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to avoid dense cupcakes. A few lumps are okay!
  4. Cool Completely Before Frosting: Allowing the cupcakes to cool completely prevents the frosting from melting and ensures a neat presentation.

Variations

Vegan Strawberry Lemonade Cupcakes

You can easily make vegan strawberry lemonade cupcakes. Replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit. Use almond milk instead of buttermilk. For the butter, use vegan margarine or coconut oil. These swaps keep the flavor but make it plant-based.

Gluten-Free Strawberry Lemonade Cupcakes

To make gluten-free strawberry lemonade cupcakes, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for better texture. Make sure your baking powder is gluten-free too. This way, everyone can enjoy these tasty treats without worry.

Flavor Alternatives and Additions

You can play with flavors to make them unique. Try adding lime juice instead of lemon for a twist. You can also mix in some fresh mint leaves for a refreshing feel. Want more strawberry flavor? Add extra strawberry puree to the batter. You can even sprinkle in some lemon zest for a stronger citrus taste. Each change can add a new layer of fun!

Storage Info

How to Store Cupcakes Properly

To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This will help lock in moisture and flavor. Place the cupcakes in a single layer to avoid squishing the frosting. If you have leftover frosting, store it separately in a sealed container. Keep the cupcakes at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week.

Freezing Instructions

Freezing cupcakes is a great way to save them for later. To freeze, first, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can last in the freezer for up to three months. When you’re ready to enjoy them, thaw the cupcakes at room temperature for a few hours. Frost them after thawing for the best taste.

Best Practices for Keeping Frosting Fresh

Ensure your frosting stays fresh by storing it in the fridge. Use an airtight container to prevent it from drying out. It can last for up to a week in the fridge. If it’s too thick when you’re ready to use it, mix in a little lemon juice or milk to reach your desired texture. Frosting can also be frozen. Just place it in a freezer-safe container and use it within three months. When you’re ready to use it, let it thaw overnight in the fridge.

FAQs

How can I make the cupcakes more lemony?

To boost the lemon flavor, add more lemon juice and zest. You can increase the lemon juice to 2 tablespoons and add the zest of another lemon. This will give the cupcakes a bright, zesty taste that shines through. You could also consider using lemon extract for an extra punch. Just a half teaspoon will do!

Can I use frozen strawberries?

Yes, you can use frozen strawberries! Just thaw them first and then puree them. This allows you to still enjoy that sweet berry flavor, even when fresh strawberries are out of season. The flavor remains vibrant, making it a great option for these cupcakes.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will create a similar tangy flavor and acidity, perfect for your cupcake batter.

In this post, we covered everything you need for delicious strawberry lemonade cupcakes. We listed key ingredients and measurements, including helpful substitutions. You learned step-by-step instructions for preparation, mixing, and baking. Tips for fluffy cupcakes and fun decorating ideas were shared, along with variations for dietary needs. We also covered storage methods to keep your treats fresh.

Baking is fun and rewarding. With practice, you can make amazing cupcakes every time. Enjoy your baking journe

- 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened at room temperature - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - 1 tablespoon fresh lemon juice - Zest of 1 medium lemon - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup strawberries, pureed (fresh or frozen) - 1 teaspoon vanilla extract - For Frosting: - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - 1 tablespoon unsalted butter, softened - Fresh strawberries and lemon slices, for garnish (optional) When measuring flour, use the spoon and level method. Spoon flour into your measuring cup, then level it off with a straight edge. This helps avoid too much flour, which can make cupcakes dense. For sugar, pack it lightly into the cup. For butter, make sure it is soft for easy mixing. Room temperature items mix better, creating a smoother batter. If you need to swap out items, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace buttermilk with almond milk mixed with 1 teaspoon of vinegar. - If you don’t have fresh strawberries, frozen ones work well too. - For a gluten-free version, try a gluten-free flour blend in place of all-purpose flour. These options keep your cupcakes tasty while allowing you to adjust based on what you have at home. {{ingredient_image_2}} 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the cupcakes bake evenly. 2. Prepare the Pan: Line a standard cupcake pan with cupcake liners. This keeps the cupcakes from sticking and makes for easy serving. 3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are well mixed for a good rise. 4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until light and fluffy, about 3 to 5 minutes. 5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract. Make sure everything is blended well. 6. Combine Mixtures: Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Don't overmix; this keeps the cupcakes light. 7. Fold in Strawberry Puree: Gently fold in the strawberry puree using a spatula. This adds a lovely berry flavor to every bite. 8. Fill the Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full. This allows space for rising. 9. Bake the Cupcakes: Place the pan in the oven. Bake for about 18 to 20 minutes. Check with a toothpick to see if they are done— it should come out clean. 10. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This step is important for the frosting. 11. Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and lemon juice. Mix until smooth and spreadable. 12. Frost the Cupcakes: Once cooled, frost each cupcake with the lemon frosting. You can use a spatula or a piping bag for a nice look. 13. Garnish (Optional): Top each frosted cupcake with a fresh strawberry or a lemon slice for a pretty touch. To make your cupcakes light and fluffy, start by creaming the butter and sugar. Beat them together until they look pale and airy. This helps to incorporate air into the batter. Use room temperature ingredients, like eggs and buttermilk. Mixing in these ingredients at the right temperature keeps the batter smooth and fluffy. Lastly, don’t overmix when combining the dry and wet ingredients. Mix just until you see no dry flour. This step helps keep the cupcakes airy. Decorating your cupcakes can be fun and creative! Use a piping bag with a star tip for a fancy look. Swirl the frosting on top for beautiful peaks. For a fresh touch, add a slice of lemon or a whole strawberry on top. You can also sprinkle some lemon zest for color and flavor. If you're feeling extra creative, use edible flowers for a vibrant finish. Arrange your cupcakes on a tiered stand for a lovely display at any gathering. Baking can be tricky, but avoiding a few common mistakes helps a lot. First, always preheat your oven. This ensures even baking and the right rise. Next, measure ingredients accurately. Too much flour can make cupcakes dense. Remember to check your baking powder and baking soda; they should be fresh for the best rise. Finally, let your cupcakes cool completely before frosting. If they are warm, the frosting will melt away. Following these tips makes for perfect strawberry lemonade cupcakes every time! Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps to create a smoother batter and improves the cupcakes' texture. Fresh Strawberries for Puree: Using fresh strawberries will provide a more vibrant flavor in your puree compared to frozen. If using frozen, make sure they are fully thawed and drained. Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to avoid dense cupcakes. A few lumps are okay! Cool Completely Before Frosting: Allowing the cupcakes to cool completely prevents the frosting from melting and ensures a neat presentation. {{image_4}} You can easily make vegan strawberry lemonade cupcakes. Replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit. Use almond milk instead of buttermilk. For the butter, use vegan margarine or coconut oil. These swaps keep the flavor but make it plant-based. To make gluten-free strawberry lemonade cupcakes, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for better texture. Make sure your baking powder is gluten-free too. This way, everyone can enjoy these tasty treats without worry. You can play with flavors to make them unique. Try adding lime juice instead of lemon for a twist. You can also mix in some fresh mint leaves for a refreshing feel. Want more strawberry flavor? Add extra strawberry puree to the batter. You can even sprinkle in some lemon zest for a stronger citrus taste. Each change can add a new layer of fun! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This will help lock in moisture and flavor. Place the cupcakes in a single layer to avoid squishing the frosting. If you have leftover frosting, store it separately in a sealed container. Keep the cupcakes at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Freezing cupcakes is a great way to save them for later. To freeze, first, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy them, thaw the cupcakes at room temperature for a few hours. Frost them after thawing for the best taste. Ensure your frosting stays fresh by storing it in the fridge. Use an airtight container to prevent it from drying out. It can last for up to a week in the fridge. If it's too thick when you're ready to use it, mix in a little lemon juice or milk to reach your desired texture. Frosting can also be frozen. Just place it in a freezer-safe container and use it within three months. When you're ready to use it, let it thaw overnight in the fridge. To boost the lemon flavor, add more lemon juice and zest. You can increase the lemon juice to 2 tablespoons and add the zest of another lemon. This will give the cupcakes a bright, zesty taste that shines through. You could also consider using lemon extract for an extra punch. Just a half teaspoon will do! Yes, you can use frozen strawberries! Just thaw them first and then puree them. This allows you to still enjoy that sweet berry flavor, even when fresh strawberries are out of season. The flavor remains vibrant, making it a great option for these cupcakes. If you don’t have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will create a similar tangy flavor and acidity, perfect for your cupcake batter. In this post, we covered everything you need for delicious strawberry lemonade cupcakes. We listed key ingredients and measurements, including helpful substitutions. You learned step-by-step instructions for preparation, mixing, and baking. Tips for fluffy cupcakes and fun decorating ideas were shared, along with variations for dietary needs. We also covered storage methods to keep your treats fresh. Baking is fun and rewarding. With practice, you can make amazing cupcakes every time. Enjoy your baking journey!

Strawberry Lemonade Cupcakes

Deliciously light and fluffy 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 200 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened at room temperature
  • 2 large eggs, at room temperature
  • 0.5 cup buttermilk, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 medium zest of lemon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup strawberries, pureed (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 tablespoon unsalted butter, softened (for frosting)

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a standard cupcake pan with cupcake liners to prepare for the batter.
  • Mix the Dry Ingredients: In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  • Cream Together Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture becomes light, fluffy, and pale in color—this should take about 3-5 minutes.
  • Incorporate Eggs and Flavorings: Add the eggs to the mixture one at a time, ensuring each egg is fully incorporated before adding the next. Follow with the buttermilk, fresh lemon juice, lemon zest, and vanilla extract, mixing until all components are well blended.
  • Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can result in dense cupcakes.
  • Fold in Strawberry Puree: Gently fold in the strawberry puree using a spatula until evenly distributed throughout the batter, creating a delightful berry flavor in every bite.
  • Fill the Cupcake Liners: Carefully pour the batter into the prepared cupcake liners, filling each liner about two-thirds of the way full to allow room for rising during baking.
  • Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool the Cupcakes: Once baked, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely—this step is crucial for ensuring the frosting doesn't melt.
  • Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and lemon juice, mixing until you achieve a smooth and spreadable consistency. If the frosting is too thick, you can adjust it by adding a little more powdered sugar.
  • Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the lemon frosting using a spatula or piping bag for an elegant finish.
  • Garnish (Optional): For a lovely final touch, place a fresh strawberry or a thin lemon slice atop each frosted cupcake, adding both flavor and visual appeal.

Notes

Arrange the cupcakes on a tiered stand for an inviting display. Dust with a light sprinkle of powdered sugar for an added touch of elegance and sweetness.
Keyword cupcakes, dessert, lemon, strawberry

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