Strawberry Lemonade Cupcakes (Printable Version)
Moist vanilla cupcakes loaded with diced strawberries and fresh lemon zest, crowned with a creamy strawberry-lemon buttercream frosting.
# Ingredient List:
→ Cupcake Batter
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup (80 ml) whole milk
09 - ¼ cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - ½ cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon vanilla extract
17 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy — approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next egg.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined.
06 - Gradually add the dry ingredient mixture to the wet batter, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
07 - Using a spatula, gently fold the diced fresh strawberries into the batter with minimal strokes to distribute evenly without crushing the fruit.
08 - Divide the batter evenly among the 12 cupcake liners, filling each liner approximately two-thirds full to allow room for rising.
09 - Bake on the center rack for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking for even results.
10 - Remove the cupcakes from the muffin tin and transfer to a wire cooling rack. Allow to cool completely before frosting — approximately 45 minutes to 1 hour.
11 - In a mixing bowl, beat the softened butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until the buttercream is light, fluffy, and well combined.
12 - Once the cupcakes are completely cooled, frost each one generously with the strawberry lemonade buttercream using a piping bag or offset spatula. Optionally garnish with thin strawberry slices or a sprinkle of lemon zest.
# Expert Tips:
01 -
- The combination of fresh strawberry puree and bright lemon zest creates a flavor that tastes like a glass of ice cold strawberry lemonade, but in cupcake form.
- They look impressive enough for a party but come together with simple ingredients you probably already have.
02 -
- Room temperature ingredients are not a suggestion here because cold eggs or butter will cause the batter to break and create dense, sunken cupcakes.
- Toss the diced strawberries in a pinch of flour before folding them in because this simple trick prevents them from all sinking to the bottom during baking.
03 -
- Zest your lemons before juicing them because a halved, squeezed lemon is frustratingly difficult to zest properly.
- Strain your strawberry puree through a fine mesh sieve for the smoothest, most professional looking buttercream you have ever made.