Strawberry Lemonade Cupcakes (Print Version)
Light and fluffy vanilla cupcakes swirled with fresh strawberries and bright lemon zest, crowned with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ¼ cup fresh lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - ½ cup buttermilk, room temperature
11 - ½ cup chopped fresh strawberries
→ Lemon-Strawberry Buttercream
12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons fresh strawberry puree
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon finely grated lemon zest
17 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate lemon juice and zest.
05 - Mix in half the dry ingredients, followed by buttermilk, then remaining dry ingredients. Mix until just combined.
06 - Gently fold chopped strawberries into the batter to avoid streaking.
07 - Distribute batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually incorporate powdered sugar, beating until smooth.
10 - Mix in strawberry puree, lemon juice, lemon zest, and salt. Beat until light and fluffy.
11 - Pipe or spread buttercream onto fully cooled cupcakes. Garnish with additional strawberries or lemon zest if desired.
# Expert Tips:
01 -
- These taste like sunshine in cupcake form, the kind of dessert that makes people pause mid conversation and ask what that amazing flavor is
- The texture is impossibly light while still feeling substantial enough to feel like a real treat
02 -
- Do not substitute fresh strawberries with frozen—the excess water will make the cupcakes gummy and dense
- If your buttercream feels too thin, refrigerate the bowl for ten minutes then beat again—the butter firm up beautifully
03 -
- Coat the chopped strawberries in a tablespoon of flour before folding them in—this keeps them from sinking to the bottom during baking
- These cupcakes freeze beautifully unfrosted for up to three months—wrap individually in plastic then foil, and thaw overnight before frosting