Strawberry Lemonade Cupcakes (Print Version)
Light lemon cupcakes with fresh strawberry frosting for a refreshing summer dessert.
# What You Need:
→ Cupcakes
01 - 1½ cups (180 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs
08 - 2 teaspoons lemon zest
09 - 2 tablespoons freshly squeezed lemon juice
10 - ½ cup (120 ml) whole milk
11 - ½ teaspoon vanilla extract
→ Strawberry Frosting
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - ¼ cup (60 g) strawberry purée (blended fresh strawberries)
15 - ½ teaspoon vanilla extract
16 - Pinch of salt
→ Garnish
17 - Fresh strawberries, halved
18 - Lemon zest
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract until well combined.
05 - Alternately add the dry ingredient mixture and the whole milk to the wet batter, beginning and ending with the dry ingredients. Fold gently until just combined — do not overmix.
06 - Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full.
07 - Bake on the center rack for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a clean mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar on low speed, then mix in the strawberry purée, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat until the frosting is light and fluffy, scraping down the sides of the bowl as needed. If the frosting is too soft, refrigerate for 10 minutes before piping.
09 - Pipe or spread the strawberry frosting generously onto each cooled cupcake. Garnish with fresh strawberry halves and a sprinkling of lemon zest if desired. Serve and enjoy.
# Expert Tips:
01 -
- The contrast between tart lemon cake and sweet strawberry frosting hits every part of your palate at once, making each bite feel layered and exciting.
- They look genuinely impressive with almost zero decorating skill, which means you can bring them anywhere and people will assume you spent hours you did not spend.
02 -
- If you frost while the cupcakes are even slightly warm, the butter in your frosting will soften and slide right off, so patience here is the difference between beautiful and heartbreaking.
- The strawberry puree adds moisture to the frosting, so if it seems too loose after mixing, pop it in the fridge for ten minutes and it will firm up to pipeable perfection.
03 -
- Zest your lemons directly over the mixing bowl so the volatile oils land right where they belong instead of drying out on a cutting board for even seconds.
- For the most vibrant strawberry frosting color and flavor, use the reddest, ripest berries you can find because pale berries make pale frosting that tastes fine but looks underwhelming.