Prepare yourself for a burst of sweet and tangy flavor with these delightful Strawberry Lemonade Cupcakes, a simple yet incredibly satisfying treat that perfectly captures the essence of summer. This recipe is your go-to for a refreshing dessert that’s both incredibly easy to make and delightfully delicious, bringing a homemade touch to your celebrations or everyday cravings.
Key Ingredients for Strawberry Lemonade Cupcakes
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¾ cup fresh strawberries, hulled and very finely chopped or pureed
For the Lemonade Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 2 tablespoons milk (or heavy cream for a richer frosting)
- 1 teaspoon lemon zest
- Optional: Pink or red food coloring, fresh strawberry slices for garnish
How to Make Strawberry Lemonade Cupcakes
Whip up these Strawberry Lemonade Cupcakes in under 45 minutes, making them an ideal last-minute treat that promises pure bliss. Their delightful combination of moist cake, bright citrus, and sweet strawberry notes creates an irresistible flavor profile that will have everyone asking for seconds. The simple steps ensure baking success, even for beginners.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk, fresh lemon juice, and lemon zest.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Add Strawberries: Gently fold in the finely chopped or pureed fresh strawberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Lemonade Frosting:
- Beat Butter: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, alternating with the fresh lemon juice and milk, mixing on low speed until combined.
- Whip Frosting: Increase the speed to medium-high and beat until light and fluffy, about 3-5 minutes. Stir in the lemon zest. If using, add a few drops of pink or red food coloring for a beautiful hue, mixing until evenly distributed.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemonade frosting. Garnish with fresh strawberry slices if desired.
Why You’ll Love This Strawberry Lemonade Cupcakes
These Strawberry Lemonade Cupcakes are an absolute dream! Their signature feature is the perfect marriage of sweet, juicy strawberries and tart, zesty lemon, creating a delightful flavor explosion that dances on your taste buds. Making these at home is incredibly cost-effective compared to bakery treats, allowing you to enjoy a gourmet dessert without breaking the bank. The vibrant, fresh ingredients ensure a moist crumb and a beautifully balanced frosting that’s a true taste of sunshine.
Forget those bland, store-bought cupcakes; these homemade gems offer an authentic, homemade flavor that’s simply unmatched. The combination of the tender cake and the tangy, creamy frosting is reminiscent of your favorite summer drink, but in a delightful, edible form. Ready to bring a little bit of sunshine into your kitchen? Give these Strawberry Lemonade Cupcakes a try today and prepare to be delighted!
Storing and Reheating Tips
Strawberry Lemonade Cupcakes are best enjoyed fresh, but they can be stored for up to 3 days when kept properly.
- Room Temperature Storage: For unfrosted cupcakes or those with a buttercream frosting that doesn’t contain cream cheese or fresh fruit that can spoil, store them in an airtight container at room temperature. They will maintain their best texture for 1-2 days.
- Refrigerator Storage: If your cupcakes are frosted with cream cheese frosting, or if you’ve added fresh strawberry pieces to the frosting or batter that you want to ensure are kept fresh, store them in an airtight container in the refrigerator. They will last for up to 3 days. Allow them to come to room temperature for about 20-30 minutes before serving for the best taste and texture.
- Freezing Cupcakes: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container.
- Freezing with Frosting: It’s generally not recommended to freeze cupcakes with frosting, as the frosting texture can change upon thawing. However, if you must, freeze unfrosted cupcakes first, then frost them after thawing.
- Reheating: Cupcakes are not typically reheated as they are best served at room temperature or slightly chilled. If they have been refrigerated and you want to serve them at room temperature, simply take them out of the fridge about 20-30 minutes before serving.
Final Thoughts
These Strawberry Lemonade Cupcakes are a delightful, bright, and refreshing treat that’s perfect for any occasion. Give them a go and let the burst of sweet berry and tangy citrus bring a smile to your face!
Strawberry Lemonade Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.1/2 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the buttermilk, fresh lemon juice, and lemon zest.1/2 cup buttermilk, room temperature, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest (from about 1 large lemon)
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the finely chopped or pureed fresh strawberries into the batter.3/4 cup fresh strawberries, hulled and very finely chopped or pureed
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- For the Lemonade Frosting: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, alternating with the fresh lemon juice and milk, mixing on low speed until combined.4 cups powdered sugar, sifted, 1/4 cup fresh lemon juice, 2 tablespoons milk (or heavy cream for a richer frosting)
- Increase the speed to medium-high and beat until light and fluffy, about 3-5 minutes. Stir in the lemon zest. If using, add a few drops of pink or red food coloring for a beautiful hue, mixing until evenly distributed.1 teaspoon lemon zest, Optional Pink or red food coloring
- Once the cupcakes are completely cool, frost them generously with the lemonade frosting. Garnish with fresh strawberry slices if desired.Optional fresh strawberry slices for garnish