Strawberry Lemonade Cupcakes
Strawberry lemonade cupcakes bring a bright, fresh flavor that feels like summer. The mix of sweet strawberries and tangy lemon creates a soft, sunny treat you’ll love making and sharing. They’re simple, cheerful, and perfect for any day that needs a little lift.
Equipment
- Cupcake Pan:
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup milk
- 1/3 cup strawberry puree from fresh strawberries
Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Optional
- few drops drops natural pink food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. This usually takes 2-3 minutes.
- Beat in the eggs one at a time. Then stir in the lemon juice and zest.
- Gradually add the flour mixture and milk, alternating between the two. Start and end with the flour.
- Gently fold in the strawberry puree until just combined.
- Spoon the batter into liners, filling about 3/4 full. Bake for 18-22 minutes. A toothpick should come out clean.
- Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely.
- To make the frosting, beat butter until smooth and creamy. Gradually add powdered sugar. Mix in strawberry puree, lemon juice, and zest. Adjust consistency with more sugar or puree if needed.
- Frost the cupcakes once completely cooled.
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!