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