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- 1 cup fresh strawberries, hulled and pureed - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup buttermilk, at room temperature - Zest of 1 lemon - 1/4 cup fresh lemon juice When measuring ingredients, use dry measuring cups for flour and sugar. For liquids, use a liquid measuring cup. Always level off the flour with a knife for accuracy. Softening butter makes it easier to cream. You can do this by leaving it out for about 30 minutes. If you're short on time, cut the butter into small chunks and microwave for 10 seconds. Fresh strawberries give the best flavor and color. They also create a nice texture in the cupcakes. Look for ripe, bright red berries. If fresh strawberries are out of season, frozen berries work too. Just thaw and drain them before pureeing. This keeps the batter from getting too watery. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This helps the cupcakes bake evenly. Line a standard muffin tin with cheerful cupcake liners. Using liners makes it easy to remove the cupcakes after baking. Take one cup of fresh strawberries. Hull them to remove the green tops. Place the strawberries in a blender and puree them until they are smooth. This gives your cupcakes a fresh, fruity flavor. In a large mixing bowl, add 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat them together. Mix for about 3-4 minutes until the mixture is light and fluffy. This step adds air to your batter, making it rise well. Add two large eggs to the butter-sugar mix. Add one egg at a time, beating well after each addition. This helps make the batter smooth. Next, add 1 teaspoon of pure vanilla extract and the prepared strawberry puree. Mix until just combined. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures the dry ingredients are well blended and ready for the batter. Gradually add the dry ingredients to the wet mix. Alternate with 1/2 cup of buttermilk, starting and ending with the dry mixture. Mix just until everything is combined. Overmixing can make the cupcakes tough, so be gentle here. Add the zest of one lemon and 1/4 cup of fresh lemon juice to the batter. Gently fold them in until evenly mixed. The lemon adds a bright, tangy flavor that pairs perfectly with the strawberries. Using a scoop or spoon, fill each cupcake liner about two-thirds full. This gives them room to rise. Make sure to distribute the batter evenly among the liners. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. After baking, remove the cupcakes from the oven. Let them cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack. Allow them to cool completely before adding any frosting. Use fresh strawberries for the best taste. The pureed strawberries add a sweet and fruity flavor. Lemon juice and zest brighten the flavor profile. They balance the sweetness of the cupcake. Use ripe lemons for the best juice. Mix just until the ingredients combine. Overmixing can make the cupcakes tough. After adding the dry ingredients, fold gently. This keeps the batter light and fluffy. Room temperature ingredients help create a smooth batter. Butter and eggs should be at room temperature. This helps them blend better. Use buttermilk for moisture and tenderness. The acid in buttermilk makes the cupcakes soft. Top cupcakes with lemon-flavored buttercream frosting. Add fresh strawberry slices for color and taste. A sprinkle of lemon zest adds a nice touch. Use colorful cupcake liners to make them pop. These small details make a big difference in presentation. Pro Tips Use Room Temperature Ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature helps create a smoother batter and results in a lighter, fluffier cupcake. Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle! Test for Doneness: Use a toothpick to check if the cupcakes are done. Insert it into the center; if it comes out clean or with a few moist crumbs, they're ready! Frost When Cool: Wait until the cupcakes are completely cool before frosting. This prevents the frosting from melting and ensures a beautiful finish. {{image_4}} You can top your strawberry lemonade cupcakes with many frosting choices. A classic choice is lemon buttercream. This sweet and tangy frosting complements the cupcake perfectly. You can also try cream cheese frosting for a rich twist. It adds a nice tang and pairs well with the strawberry and lemon flavors. For a lighter option, consider a whipped cream frosting. It enhances the cupcake's fresh taste without being too heavy. You can play with flavors in your cupcakes. Adding lime zest can give a fun twist to the lemon flavor. Raspberry puree is another tasty option. It adds a tart kick and goes well with the strawberry. If you love tropical flavors, try mixing in some coconut. This gives your cupcakes a fun beach vibe. Don't be afraid to mix and match flavors to create your unique treat. To make gluten-free strawberry lemonade cupcakes, swap all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. Ensure it contains xanthan gum for proper texture. You can also use almond flour for a nutty flavor. Just remember to adjust the baking time if needed. Your gluten-free friends will love these tasty treats! To keep your Strawberry Lemonade Cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to two days. If you live in a warm place, it's better to store them in the fridge. Just be sure to let them come back to room temperature before serving. If you want to save some cupcakes for later, freezing is a great option. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer bag. This keeps them from getting freezer burn. You can freeze the cupcakes for up to three months. When you're ready to eat them, take them out and let them thaw at room temperature for a few hours. Unfrosted Strawberry Lemonade Cupcakes last about three days at room temperature. Once you add frosting, they can last about two days. If you store them in the fridge, they can stay fresh for about a week. Remember, the fresher they are, the better they taste! Yes, you can use other fruits! Blueberries or raspberries work well. Just mash or puree them like the strawberries. Adjust the sugar based on the fruit's sweetness. Experiment with flavors to find your favorite mix! To make these cupcakes vegan, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Use plant-based butter and vegan buttermilk made from almond milk and lemon juice instead. This will keep the cupcakes moist and tasty! Store cupcakes in an airtight container at room temperature. They stay fresh for about three days. If you want to keep them longer, place them in the fridge for up to a week. Just let them come to room temp before serving! Yes, you can make the batter ahead. Cover it and store it in the fridge for up to 24 hours. When ready, let it sit at room temp for about 30 minutes before baking. This helps the cupcakes rise nicely! To check if cupcakes are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready! If wet batter sticks to the toothpick, bake for a few more minutes. Keep an eye on them! In this blog post, I covered how to make delicious strawberry cupcakes. We discussed the key ingredients, detailed step-by-step instructions, and shared helpful tips. I also offered variations to suit different tastes. Finally, I provided storage info and answered common questions. These cupcakes can bring joy to any occasion. With practice, you’ll perfect your baking skills and impress your friends. Enjoy your tasty creations and happy baking!

Strawberry Lemonade Cupcakes

Delicious cupcakes infused with fresh strawberries and a hint of lemon.
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 cup fresh strawberries, hulled and pureed
  • 1 2 unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup buttermilk, at room temperature
  • 1 zest of 1 lemon
  • 0.25 cup fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a high-speed blender, puree the fresh strawberries until smooth and measure out one cup for the batter.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract and strawberry puree until just combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and finishing with the dry ingredients.
  • Gently fold in the lemon zest and fresh lemon juice until well distributed.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Top with lemon-flavored buttercream frosting and garnish with fresh strawberry slices.
Keyword cupcakes, dessert, lemon, strawberry