Strawberry Lemonade Cupcakes: The Ultimate Summer Treat

Get ready to bake the most refreshing dessert of the season! These Strawberry Lemonade Cupcakes capture the bright, sunny flavors of summer in every single bite. We combine a fluffy, lemon-infused cupcake with a luscious buttercream made from real strawberries. This recipe is surprisingly simple and delivers a moist, tender crumb with a vibrant, flavorful frosting that will have everyone asking for seconds. It’s the perfect sweet treat for picnics, parties, or any time you need a little sunshine on your plate.

Forget artificial flavors. We’re building this masterpiece from scratch to create a truly unforgettable dessert experience. The zesty lemon cake and the sweet strawberry frosting create a perfect harmony that tastes just like your favorite summertime drink.

Why You’ll Fall in Love With These Strawberry Lemonade Cupcakes

This isn’t just another cupcake recipe; it’s destined to become your new favorite. Here’s why this recipe stands out from the rest and is a must-try for any baker.

• Unbeatable Flavor: We use fresh lemon zest, real lemon juice, and a homemade strawberry puree to create a flavor that is bright, authentic, and incredibly delicious. No artificial extracts needed.
• Perfectly Moist Crumb: The cake is tender, light, and perfectly moist, providing the ideal base for the rich and creamy frosting. It’s the texture everyone craves in a cupcake.
• Stunning Appearance: With a beautiful natural pink hue from the strawberries and a cheerful lemon garnish, these cupcakes are as beautiful as they are tasty. They are guaranteed to be the centerpiece of any dessert table.
• Easy to Follow: Our step-by-step instructions are clear and straightforward, making this recipe accessible even for beginner bakers. We’re here to guide you to baking success. For more beginner-friendly ideas, check out these healthy baking recipes.

Key Ingredients for Success

Crafting the perfect Strawberry Lemonade Cupcakes starts with high-quality ingredients. Here’s what you’ll need and why each component is crucial for the final result.

For the Lemon Cupcakes:

• All-Purpose Flour: Provides the structure for our cupcakes. Make sure to measure it correctly for a light, fluffy texture.
• Baking Powder & Baking Soda: These are our leavening agents, working together to create the perfect rise and a tender crumb.

*Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and tartness.

• Unsalted Butter: Use softened, room temperature butter for a smooth, well-incorporated batter.
• Granulated Sugar: Sweetens the cupcakes and helps create that light, airy texture.
• Eggs: Room temperature eggs are essential for binding the ingredients and adding richness.
• Lemon Zest & Juice: The stars of the show! Freshly grated zest and squeezed juice provide the bright, tangy lemon flavor.
• Vanilla Extract: Complements the lemon and adds a layer of aromatic warmth.
• Milk & Sour Cream: This combination guarantees a super moist and tender cupcake. Room temperature is key!

For the Strawberry Buttercream:

• Unsalted Butter: The base of our frosting. It should be softened but still cool to the touch for the best consistency.

*Powdered Sugar: Provides sweetness and structure. Sift it to avoid any lumps in your frosting.

• Strawberry Puree: We’ll use fresh strawberries to make a simple puree. This gives the frosting its beautiful pink color and authentic strawberry flavor.
• Heavy Cream: Helps to create a light, whippable consistency.
• Vanilla Extract & Salt: These balance the sweetness and round out the frosting’s flavor profile.

Step-by-Step Guide to Perfect Cupcakes

Follow these instructions carefully, and you’ll have flawless Strawberry Lemonade Cupcakes every time. We’ve broken it down into two main parts: making the lemon cupcakes and whipping up the strawberry frosting.

Part 1: Baking the Fluffy Lemon Cupcakes

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
3. Cream Butter and Sugar: In a large mixing bowl, using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract.
5. Alternate Wet and Dry: In a separate small bowl, whisk together the milk and sour cream. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with two additions of the milk mixture. Begin and end with the dry ingredients. Mix only until just combined—do not overmix!
6. Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting. If you love fruity desserts, you might also enjoy these zesty lemon raspberry bars.

Part 2: Whipping the Luscious Strawberry Buttercream

1. Make the Strawberry Puree: Wash and hull about 1 cup of fresh strawberries. Blend them in a food processor or blender until smooth. To create a thicker puree, you can simmer it in a small saucepan over medium heat for 5-7 minutes until it has reduced slightly. Let it cool completely.
2. Beat the Butter: In a large mixing bowl with an electric mixer, beat the softened butter on medium speed until it’s creamy and smooth, about 2 minutes.
3. Add Sugar and Puree: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until it’s incorporated. Add 3 tablespoons of the cooled strawberry puree and the vanilla extract.
4. Whip Until Fluffy: Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a splash of heavy cream. If it’s too thin, add a bit more powdered sugar.
5. Frost the Cupcakes: Once the cupcakes are completely cool, frost them as desired. You can use a piping bag with a decorative tip for a professional look or simply spread the frosting with a knife. Garnish with a fresh strawberry slice or a small lemon wedge.

Expert Tips for Bakery-Quality Results

Want to take your Strawberry Lemonade Cupcakes from great to absolutely spectacular? Here are a few professional tips to ensure success.

• Room Temperature is Non-Negotiable: For a smooth, emulsified batter, ensure your butter, eggs, milk, and sour cream are all at room temperature. This is the secret to a uniform, tender crumb.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until the flour streaks disappear. Overmixing develops gluten, which can lead to tough, dense cupcakes.
• Use Fresh Lemon: For the best and brightest flavor, always use freshly squeezed lemon juice and freshly grated zest. The bottled stuff just doesn’t compare.
• Cool Your Puree: Make sure your strawberry puree is completely cool before adding it to the butter. A warm puree will melt the butter and result in a soupy, greasy frosting. If you enjoy desserts featuring fresh fruit, our lemon blueberry cake is another fantastic choice.

Frequently Asked Questions

Storing Your Cupcakes

To keep your Strawberry Lemonade Cupcakes fresh, store them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you refrigerate them, be sure to let them sit at room temperature for about 20-30 minutes before serving to allow the frosting and cake to soften.

Enjoy Your Perfect Summer Cupcakes!

There you have it—a foolproof recipe for stunning and delicious Strawberry Lemonade Cupcakes. This dessert is a true celebration of fresh, bright flavors and is sure to be a hit wherever you take it. We know you’ll love making and sharing these delightful treats. If you bake these, please leave a comment below or share a photo on Pinterest! We can’t wait to see your beautiful creations.

Strawberry Lemonade Cupcakes Recipe

FL Recipes

Strawberry Lemonade Cupcakes: The Ultimate Summer Treat

These Strawberry Lemonade Cupcakes are the ultimate summer dessert! A fluffy, moist lemon cupcake is topped with a creamy, dreamy buttercream frosting made from real, fresh strawberries. Perfect for parties and picnics!

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Lemon Cupcakes

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 0.5 cup whole milk at room temperature
• 0.25 cup sour cream at room temperature

For the Strawberry Buttercream

• 1 cup unsalted butter softened
• 3-4 cups powdered sugar sifted
• 3 tbsp strawberry puree from 1 cup fresh strawberries, cooled
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream as needed
• 1 pinch salt

Equipment

• 1 12-cup muffin tin
• 1 Electric Mixer
• 1 Piping bag and tip Optional, for decorating

Method

 

For the Lemon Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time. Mix in the lemon zest, lemon juice, and vanilla extract.
5. In a small bowl, whisk together the milk and sour cream.
6. On low speed, add the dry ingredients in three parts, alternating with the milk mixture in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
7. Divide batter evenly among liners, filling them about two-thirds full. Bake for 18-22 minutes, or until a skewer inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

For the Strawberry Buttercream

1. Prepare the strawberry puree by blending 1 cup of fresh strawberries until smooth. For a thicker consistency, simmer the puree in a saucepan for 5-7 minutes until slightly reduced. Cool completely.
2. In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
3. Gradually add 3 cups of sifted powdered sugar, mixing on low speed. Add the cooled strawberry puree, vanilla extract, and salt. Mix until combined.
4. Increase speed to medium-high and beat for 3-5 minutes until the frosting is light and fluffy. Add more powdered sugar if too thin, or a splash of heavy cream if too thick.
5. Pipe or spread frosting onto the completely cooled cupcakes. Garnish as desired.

Nutrition

Calories: 380kcalProtein: 3gFat: 20gFiber: 1g

Notes

Room Temperature Ingredients are Key: For the best texture, ensure your butter, eggs, milk, and sour cream are all at room temperature before you begin.
Don't Overmix: Mix the batter until the ingredients are just combined to ensure a tender, fluffy cupcake.
Cool Completely: Never frost warm cupcakes! Make sure they have cooled completely to prevent the buttercream from melting.

Keyword lemon cupcakes,strawberry lemonade cupcakes,summer cupcakes

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