Strawberry Lemonade Cupcakes (Printable)
Moist cupcakes bursting with strawberry and lemon, topped with tangy strawberry-lemonade buttercream.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tsp lemon zest
08 - 2 tbsp fresh lemon juice
09 - 1/4 cup milk
10 - 1/4 cup sour cream
11 - 2/3 cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - 1/2 cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2 tbsp strawberry puree (from about 3-4 strawberries)
15 - 1 tbsp fresh lemon juice
16 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the room-temperature butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated.
05 - Mix in the lemon zest and fresh lemon juice until evenly combined throughout the batter.
06 - In a small bowl, stir together the milk and sour cream until smooth.
07 - Alternate adding the dry ingredient mixture and the milk-sour cream mixture to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
08 - Gently fold the diced fresh strawberries into the batter using a spatula, being careful not to overmix.
09 - Divide the batter evenly among the prepared muffin cups, filling each liner about two-thirds full.
10 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and let cool completely.
11 - Beat the room-temperature butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Add the strawberry puree, fresh lemon juice, and a pinch of salt, then beat until the frosting is light and creamy.
12 - Pipe or spread the strawberry lemonade buttercream onto the fully cooled cupcakes. Garnish with additional fresh strawberries or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The tangy lemon zest and sweet strawberry chunks create a flavor combo that tastes like a glass of ice cold strawberry lemonade in cake form.
- The buttercream uses real strawberry puree, not artificial flavoring, so every bite tastes genuinely fruity and bright.
02 -
- Do not skip sifting the powdered sugar because even tiny lumps will ruin the smoothness of your buttercream and there is no fixing it after the fact.
- Tossing the diced strawberries in a light dusting of flour before folding them in prevents them from sinking to the bottom of every single cupcake.
03 -
- Room temperature ingredients blend far more smoothly than cold ones, so set out your butter, eggs, and milk at least thirty minutes ahead.
- Strain the strawberry puree through a fine mesh sieve before adding it to the buttercream to catch seeds and get the silkiest frosting possible.