Strawberry Lemonade Cupcakes (Printable)
Light, fluffy cupcakes combining fresh strawberries and zesty lemon, topped with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ 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 It:
01 - Preheat oven to 350°F. 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.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition to ensure full emulsification before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly incorporated.
06 - Gradually add the dry ingredient mixture to the wet batter, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to crush the pieces or overwork the mixture.
08 - Divide the batter evenly among the prepared 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.
10 - Remove the cupcakes from the muffin tin and transfer them to a wire cooling rack. Allow to cool completely before frosting.
11 - Beat the softened butter in a mixing bowl until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until fully incorporated and silky. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and well combined.
12 - Once the cupcakes have cooled completely, generously frost each one with the strawberry lemonade buttercream using a piping bag or spatula. Garnish with thin strawberry slices or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- Real fruit in both the cake and frosting means every bite tastes genuinely of strawberries, not like artificial candy.
- The lemon zest and juice cut through the sweetness perfectly so these never feel cloying.
- They come together with one bowl and a hand mixer, no fancy techniques required.
02 -
- Overmixing the batter after adding flour is the fastest way to get tough, dense cupcakes instead of tender ones.
- If your strawberry puree is very watery, strain it through a fine mesh sieve so the frosting does not turn soupy.
03 -
- Dice the strawberries smaller than you think you need to, large pieces sink to the bottom during baking and create soggy spots.
- Zest your lemon directly into the sugar and rub it together with your fingers to release the essential oils before adding it to the butter.