Strawberry Lemonade Cupcakes (Printable version)
Sweet, fluffy cupcakes bursting with fresh strawberry flavor and tangy lemon, topped with luscious 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 (blended and strained)
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon finely grated lemon zest
17 - Pinch of salt
# Directions:
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. Mix in lemon juice and zest.
05 - Mix in half the dry ingredients, add buttermilk, then finish with remaining dry ingredients. Mix until just combined.
06 - Gently fold chopped strawberries into the batter to avoid streaking.
07 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
08 - Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add 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 extra strawberries or lemon zest if desired.
# Expert Tips:
01 -
- The combination of fresh strawberries and bright lemon somehow tastes even better together than they do apart
- These cupcakes stay incredibly moist for days, thanks to the buttermilk and fresh fruit
- They're deceptively impressive looking but come together with simple techniques anyone can master
02 -
- Room temperature ingredients are nonnegotiable for proper emulsification and even texture
- Overmixing after adding flour will make cupcakes tough, so stop as soon as you see no dry streaks
- Completely cooled cupcakes are essential, otherwise the buttercream will melt and slide right off
03 -
- Freeze fresh strawberries when they're in season so you can make these year round
- A splash of vanilla extract in the buttercream adds another layer of flavor