Print

Strawberry Lemonade Cupcakes

strawberry lemonade cupcakes - featured image
Print Recipe

These Strawberry Lemonade Cupcakes combine the bright zing of fresh lemon with the juicy sweetness of real strawberries, all in a soft, buttery cupcake topped with naturally pink strawberry buttercream. Perfect for parties, picnics, or any occasion that calls for a burst of summer flavor.

Ingredients

Scale
  • 1 1/2 cups (185g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (120ml) buttermilk (or whole milk with 1 tsp vinegar)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For the Strawberry Buttercream:
  • 1 cup (about 150g) fresh strawberries, hulled and chopped
  • 1 cup (226g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Optional: Lemon zest or extra pureed strawberries for flavor
  • For Garnish (optional):
  • Fresh strawberry slices
  • Lemon wedges or zest curls
  • Sprinkles, edible glitter, or fancy cupcake wrappers

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a food processor or blender, puree 1 cup (about 150g) of fresh strawberries until smooth. Set aside for the buttercream.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  5. Beat in eggs, one at a time, mixing until fully incorporated. Scrape down the bowl after each egg.
  6. Stir in lemon zest, lemon juice, and vanilla extract.
  7. Add half the dry mixture to the butter mixture, then half the buttermilk. Repeat with remaining dry ingredients and buttermilk, mixing gently after each addition. Do not overmix.
  8. Divide the batter evenly among the cupcake liners, filling about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  10. For the buttercream: In a large bowl, beat butter until creamy. Gradually add powdered sugar, lemon juice, and a pinch of salt. Beat in strawberry puree, one tablespoon at a time, until desired consistency and flavor is reached. Adjust with more powdered sugar if too runny, or a splash of milk/puree if too thick.
  11. Frost cooled cupcakes with the strawberry buttercream. Decorate with fresh strawberry slices, lemon zest, or sprinkles as desired.

Notes

For best results, use room temperature butter and eggs. If using frozen strawberries for the buttercream, thaw and drain them first. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk. Cupcakes can be made ahead and stored unfrosted; frost the day of serving. If buttercream is too soft, chill before piping.

Nutrition

Keywords: strawberry lemonade cupcakes, summer dessert, party cupcakes, lemon cupcakes, strawberry buttercream, easy cupcake recipe

Find it online: https://realityeats.com/strawberry-lemonade-cupcakes-recipe-easy-party-dessert-idea/