Bright, Fluffy Cupcakes Bursting with Summer Flavors!
✨ Why You’ll Love These
These Strawberry Lemonade Cupcakes are a sunshine-filled treat featuring:
✅ Moist lemon cupcakes with fresh strawberry chunks
✅ Tangy lemon buttercream that’s perfectly balanced
✅ Adorable pink & yellow presentation (great for parties!)
✅ Ready in just 40 minutes
📝 Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup milk
- ½ cup finely chopped strawberries (pat dry to prevent soggy batter)
For the Lemon Buttercream:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1–2 tbsp lemon juice (adjust for tanginess)
- Zest of 1 lemon
- Pinch of salt
- Optional: 1 drop pink food coloring
For Garnish:
- Sliced strawberries
- Lemon zest curls
👩🍳 Step-by-Step Instructions
1. Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Whisk dry ingredients: flour, baking powder, and salt.
- Cream butter & sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla, lemon zest, and juice.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fold in strawberries gently.
- Divide batter evenly and bake 18–20 mins. Cool completely.
2. Whip the Buttercream
- Beat butter until creamy (~2 mins).
- Gradually add powdered sugar, then lemon juice, zest, and salt. Whip until fluffy.
- Optional: Tint light pink with food coloring.
3. Decorate & Serve
- Pipe or spread frosting onto cooled cupcakes.
- Top with strawberry slices and lemon zest curls.
🌟 Pro Tips
🍓 Strawberry Success:
- Chop berries small for even distribution.
- Toss in 1 tsp flour to prevent sinking.
🍋 Frosting Tricks:
- Too thick? Add 1 tsp milk.
- Too thin? Chill 10 mins before piping.
⏳ Make-Ahead Tips:
- Unfrosted cupcakes freeze well for 1 month.
- Frosting keeps refrigerated for 1 week (rewhip before using).
❓ FAQs
1. Can I use frozen strawberries?
Yes, but thaw, drain, and pat dry to avoid excess moisture.
2. How do I prevent dense cupcakes?
- Don’t overmix batter.
- Use room temp ingredients.
3. Can I make these gluten-free?
Substitute GF flour blend 1:1.
4. Why is my frosting gritty?
- Sift powdered sugar.
- Beat longer to dissolve sugar.
5. How long do they stay fresh?
- Room temp: 1–2 days (covered).
- Fridge: 3–4 days (bring to room temp before serving).
💖 Final Thoughts
These Strawberry Lemonade Cupcakes are bursting with fresh, vibrant flavors—perfect for baby showers, birthdays, or a sunny afternoon pick-me-up!
“Like summer in every bite!” ☀️
Tag us in your photos! 📸 #StrawberryLemonadeCupcakes
