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A close-up shot of a single strawberry lemonade cupcake, showcasing the fluffy texture of the lemon cake and the creamy swirl of the pink strawberry buttercream frosting.
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
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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