Why You’ll Love This Recipe
- Natural Ingredients: Made with fresh lemons and strawberries, ensuring authentic flavors without artificial additives.
- Perfect Balance: The tartness of lemon complements the sweetness of strawberries, creating a harmonious taste experience.
- Versatile Appeal: Ideal for summer gatherings, picnics, or as a delightful treat to brighten any occasion.
Ingredients
Lemon Cupcakes
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1½ teaspoons vanilla extract
- ¼ cup milk
- ¼ cup sour cream
- ¼ cup freshly squeezed lemon juice
Strawberry Frosting
- 8 ounces strawberries, fresh or frozen
- ¾ cup unsalted butter, softened but still slightly firm
- 3-4 cups powdered sugar
- 1 tablespoon whipping cream (if needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Lemon Cupcakes:
- Preheat the oven to 350°F (180°C). Line a muffin tin with 12-14 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add whisked eggs and vanilla extract; mix until combined.
- On low speed, alternately add the flour mixture and sour cream, beginning and ending with the flour mixture. Mix in milk and lemon juice until just combined.
- Fill cupcake liners about ⅔ to ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Frosting:
- Puree strawberries in a blender or food processor. Strain through a metal sifter to remove seeds.
- In a saucepan over medium heat, simmer the strawberry puree until it reduces to a thick, jam-like consistency (about 15 minutes). Cool completely.
- In a large bowl, beat butter until fluffy. Gradually add powdered sugar, beating until smooth.
- Mix in the cooled strawberry reduction. If frosting is too thick, add whipping cream to reach desired consistency.
- Assemble the Cupcakes:
- Once cupcakes are completely cooled, frost with strawberry frosting using a piping bag or spatula.
Servings and Timing
- Yield: 12-14 cupcakes
- Prep Time: 1 hour
- Cook Time: 16-18 minutes
- Cooling Time: 45 minutes
Variations
- Lemon Raspberry Cupcakes: Substitute strawberries with raspberries for a different berry twist.
- Filled Cupcakes: Hollow out the center of each cupcake and fill with lemon curd or strawberry jam for an extra burst of flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary preferences.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
- Reheating: Bring refrigerated cupcakes to room temperature before serving to enhance flavor and texture.
FAQs
How can I intensify the lemon flavor in the cupcakes?
To enhance the lemon flavor, consider adding a teaspoon of lemon extract to the batter or incorporating more lemon zest.
Can I use frozen strawberries for the frosting?
Yes, both fresh and frozen strawberries work well. If using frozen, ensure they are not packed in syrup and allow extra time for reducing the puree.
What piping tip is best for frosting these cupcakes?
A 1M piping tip creates a classic swirl, but feel free to use any tip that achieves your desired design.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature and frost them on the day of serving.
How do I prevent the frosting from becoming too runny?
Ensure the reduced strawberry puree is completely cooled before adding to the butter. If the frosting is too thin, add more powdered sugar to thicken it.
Is it necessary to strain the strawberry puree?
Straining removes seeds, resulting in a smoother frosting, especially important if you’re piping the frosting.
Can I use this recipe to make a cake instead of cupcakes?
Yes, this recipe can be adapted for a cake. Adjust baking times accordingly and monitor for doneness.
What’s the best way to achieve a moist cupcake texture?
Using room temperature ingredients and not overmixing the batter are key steps to achieving moist and tender cupcakes.
Can I substitute the sour cream in
Strawberry Lemonade Cupcakes
- Total Time: 2 hours (including cooling)
- Yield: 12–14 cupcakes
- Diet: Vegetarian
Description
Strawberry Lemonade Cupcakes bring together the refreshing tang of lemon and the sweetness of fresh strawberries in a moist, flavorful dessert. These cupcakes, topped with creamy strawberry frosting, are perfect for summer gatherings or any special occasion.
Ingredients
For the Lemon Cupcakes:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1½ teaspoons vanilla extract
- ¼ cup milk
- ¼ cup sour cream
- ¼ cup freshly squeezed lemon juice
For the Strawberry Frosting:
- 8 ounces strawberries (fresh or frozen)
- ¾ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream (if needed)
Instructions
Prepare the Lemon Cupcakes:
- Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter, sugar, and lemon zest until fluffy (2–3 minutes).
- Add eggs and vanilla; mix until combined.
- Gradually mix in the flour mixture and sour cream, alternating additions. Add milk and lemon juice.
- Fill liners ⅔ full. Bake 15–18 minutes, or until a toothpick comes out clean. Cool completely.
Prepare the Strawberry Frosting:
- Puree strawberries and strain to remove seeds.
- Simmer puree in a saucepan over medium heat until reduced to a thick consistency (about 15 minutes). Cool completely.
- Beat butter in a bowl until fluffy. Gradually add powdered sugar and mix in cooled strawberry puree. Add cream if needed to adjust consistency.
Assemble the Cupcakes:
- Frost cooled cupcakes using a piping bag or spatula.
Notes
- Ensure the strawberry puree is fully cooled to avoid melting the frosting.
- Straining the puree ensures a smooth frosting texture, especially for piping.
- For a stronger lemon flavor, add a teaspoon of lemon extract to the batter.
- Prep Time: 1 hour
- Cook Time: 16–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
