Description
These Strawberry Lemonade Cupcakes combine the fresh, tangy flavors of lemon and strawberries into a light, fluffy cupcake. Topped with a creamy strawberry-infused frosting, they make a perfect treat for spring and summer gatherings, offering a delightful balance of sweetness and citrus zest.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
Frosting
- 8 ounces strawberries
- 3/4 cup unsalted butter
- 3-4 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Wet Ingredients: Mix in the whisked eggs, vanilla extract, milk, sour cream, freshly squeezed lemon juice, and lemon zest into the creamed butter and sugar mixture until thoroughly combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Fill cupcake liners about two-thirds full with batter. Bake in the preheated oven for approximately 16 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Blend the strawberries until smooth, then mix them into softened butter and gradually add powdered sugar until you reach desired consistency and sweetness for the frosting.
- Frost Cupcakes: Once cupcakes are cooled, frost them generously with the strawberry buttercream frosting.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter to prevent dense cupcakes.
- Adjust powdered sugar in the frosting to your preferred sweetness and consistency.
- Use fresh strawberries for the best flavor in frosting; frozen strawberries may add extra moisture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
