Strawberry Lemonade Cupcakes: A Sweet, Citrusy Delight!
Summer is the perfect time to indulge in refreshing flavors, and what could be more fitting than combining the tang of lemonade with the sweetness of strawberries? These Strawberry Lemonade Cupcakes offer a delightful twist on a classic treat, perfect for picnics, parties, or a sweet end to any meal. Let’s get baking!
Ingredients
Lemon Cupcakes
- All-purpose flour: 1 1/2 cups (187.5 grams)
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup (112 grams), softened to room temperature
- Granulated sugar: 1 cup (200 grams)
- Lemon zest: 2 tablespoons
- Eggs: 2 large, whisked
- Vanilla extract: 1 1/2 teaspoons
- Milk: 1/4 cup (60 ml)
- Sour cream: 1/4 cup (60 ml)
- Freshly squeezed lemon juice: 1/4 cup (60 ml)
Strawberry Frosting
- Strawberries: 8 ounces (226 grams), fresh or frozen
- Unsalted butter: 3/4 cup (168 grams), softened but still slightly firm
- Powdered sugar: 3-4 cups (330-440 grams)
- Whipping cream (if needed): 1 tablespoon
Directions
Lemon Cupcakes
- Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter, sugar, and lemon zest until fluffy. Add the eggs and vanilla, mixing until well combined.
- Alternate adding the dry and wet ingredients to the butter mixture, starting and ending with the flour mixture. Mix in the sour cream, milk, and the remaining flour. Stir in the lemon juice.
- Divide the batter among the prepared liners. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool on a wire rack.
Strawberry Frosting
- Puree the strawberries and strain to remove seeds. Reduce the puree over low heat until thickened.
- Cream the butter, then gradually add 2 cups of the powdered sugar and the strawberry reduction. Continue adding sugar until you reach the desired consistency. If the frosting is too thick, add a bit of whipping cream.
Nutritional Information
- Calories: 320 kcal per cupcake
- Servings: 12 cupcakes
Prep & Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 38 minutes
These Strawberry Lemonade Cupcakes are not only a feast for the eyes but also a burst of summer in every bite. The bright, zesty lemon cupcakes paired with the sweet, creamy strawberry frosting will surely be a hit at your next gathering. Enjoy baking and even more, enjoy devouring these scrumptious treats!
Strawberry Lemonade Cupcakes
- Total Time: 38 minutes
- Yield: 12 1x
Description
Bursting with the fresh flavors of summer, these Strawberry Lemonade Cupcakes are a delightful treat. Each bite combines the tangy zest of lemon with the sweet, lush notes of strawberry, encapsulated in a light, fluffy cupcake topped with creamy, vibrant frosting. Perfect for garden parties, picnics, or a sweet afternoon treat, these cupcakes promise
Ingredients
Lemon Cupcakes
1 1/2 cups all-purpose flour (187.5 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), softened to room temperature
1 cup granulated sugar (200 grams)
2 tablespoons lemon zest
2 large eggs, whisked
1 1/2 teaspoon vanilla extract
1/4 cup milk (60 ml)
1/4 cup sour cream (60 ml)
1/4 cup freshly squeezed lemon juice (60 ml)
Strawberry Frosting
8 ounces strawberries (226 grams), fresh or frozen
3/4 cup unsalted butter (168 grams), softened but still slightly firm
3–4 cups powdered sugar (330–440 grams)
1 tablespoon whipping cream, if needed
Instructions
Lemon Cupcakes:
Preheat the oven to 350°F (177°C). Line a muffin tin with paper liners.
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, cream butter, sugar, and lemon zest until fluffy. Add eggs and vanilla, mix until combined.
Mix in ⅓ of the flour mixture, followed by the sour cream. Add another ⅓ of the flour mixture, then the milk, and finish with the remaining flour. Stir in the lemon juice.
Divide batter among the liners and bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
Strawberry Frosting:
Puree strawberries and strain to remove seeds. Reduce over low heat until thick.
Cream the butter, add 2 cups of sugar, and the strawberry reduction. Gradually add remaining sugar to achieve desired consistency. Add whipping cream if too thick.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 320 kcal