Strawberry Lemonade Cupcakes
Delightful cupcakes blending sweet strawberries and refreshing lemonade flavors, perfect for summer celebrations.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups buttermilk
- 1 zest lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cups fresh strawberries, pureed
For the Strawberry Lemonade Frosting
- 1 cups unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cups fresh strawberries, pureed
- 2-3 tablespoons freshly squeezed lemon juice
- 1 zest lemon
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Mix in the eggs one at a time, ensuring each is well incorporated, then slowly add buttermilk, lemon juice, and lemon zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined, being careful not to overmix.
- Gently fold in the strawberry puree to give the cupcakes a lovely pink hue and flavor.
- Portion the batter into the liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually mix in the powdered sugar, followed by the strawberry puree, lemon juice, lemon zest, and salt until smooth and fluffy.
- Once the cupcakes are completely cool, pipe or spread the frosting generously on top.
Decoration and Serving
- Garnish with fresh strawberry slices or a sprinkle of lemon zest before serving.
Notes
Use fresh strawberries for best flavor. Ensure all ingredients are at room temperature. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.