Strawberry Lemonade Cupcakes
These strawberry lemonade cupcakes feature real fruit and fresh lemon – a zesty, sweet treat for any season!
Ingredients
For the Lemon Cupcakes:
- 1 ½ cups all-purpose flour 187.5 grams
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened (112 grams)
- 1 cup granulated sugar 200 grams
- 2 tbsp lemon zest from about 2 lemons
- 2 large eggs whisked
- 1 ½ tsp vanilla extract
- ¼ cup milk 60 ml
- ¼ cup sour cream 60 ml
- ¼ cup lemon juice freshly squeezed (60 ml)
For the Strawberry Frosting:
- 8 oz strawberries fresh or frozen (226 grams)
- ¾ cup unsalted butter 168 grams, softened but still slightly firm
- 3 –4 cups powdered sugar 330–440 grams
- 1 tbsp whipping cream 15 ml, if needed
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (180°C or 160°C fan forced). Line a muffin tin with 12–14 cupcake liners.
- Make the Lemon Cupcakes
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the butter, sugar, and lemon zest together for 2–3 minutes until light and fluffy.
Step 4: Add Eggs and Flavor
- Beat in the whisked eggs and vanilla extract until just combined.
Step 5: Alternate Dry and Wet Ingredients
- Add about ⅓ of the dry ingredients to the butter mixture. Mix briefly, then add sour cream. Scrape the bowl.
- Add another ⅓ of the flour, then the milk. Finally, add the remaining flour mixture and stir until nearly smooth.
Step 6: Add Lemon Juice
- Gently stir in the lemon juice until the batter is smooth. If lumps appear, gently whisk until incorporated.
Bake the Cupcakes
Step 7: Fill and Bake
- Spoon the batter into cupcake liners, filling each about ⅔ to ¾ full. Bake in the center of the oven for 15–18 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Strawberry Frosting
Step 8: Prepare the Strawberry Puree
- Core the strawberries and blend until smooth.
- Pour the puree through a metal sieve to remove seeds.
- Transfer the smooth puree to a saucepan and simmer over medium-low heat, stirring occasionally.
- Cook until thickened like jam and deep in color—about 15 minutes. Cool completely before using.
Step 9: Whip the Butter and Add Sugar
- Beat the butter until light and fluffy. Add 2 cups of powdered sugar and beat on low, then medium speed.
Step 10: Add Strawberry Puree
- Add 2–3 tablespoons of the cooled, reduced strawberry puree. Continue beating. Gradually add more sugar and puree until the desired consistency is reached. Add 1 tbsp of whipping cream only if the frosting is too thick.
Frost and Decorate
- Frost your cooled cupcakes with a piping bag fitted with a 1M tip or simply spread with a knife. For extra flair, garnish with a slice of strawberry or a small lemon wedge.