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
