Description
Fluffy strawberry lemonade cupcakes with zesty lemon zest and sweet berry swirls—light, tangy, and perfect for summer parties or sunny-day treats.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup mashed strawberries
- 1 tsp vanilla extract
- Optional: pinch of salt
Instructions
- Prep and Preheat – Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside; this will ensure your dry ingredients are evenly incorporated.
- Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
- Add Eggs – Add the eggs one at a time, mixing well after each addition. This helps the batter become smooth and cohesive.
- Incorporate Wet Ingredients – Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract. The batter may look a little curdled—this is normal due to the lemon juice and will smooth out when you add the dry ingredients.
- Combine Dry and Wet – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill and Bake – Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until the cupcakes are golden and spring back lightly when touched.
- Cool the Cupcakes – Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Strawberry Frosting – In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the mashed strawberries and vanilla extract. Add a pinch of salt if desired. Adjust frosting consistency with a bit more sugar (for thicker) or strawberries (for thinner), if needed.
- Frost and Serve – Pipe or spread the strawberry frosting onto the completely cooled cupcakes. Garnish with fresh strawberry slices or lemon zest if desired, and enjoy!
Notes
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- If your frosting becomes too runny, add more powdered sugar; if it’s too thick, add a bit more mashed strawberries or a splash of milk.
- For enhanced strawberry flavor, macerate the berries with a little sugar before mashing.
- Garnish with fresh strawberries, lemon zest, or sprinkles for an extra special touch.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg