Get ready to bake the most delightful Strawberry Lemonade Cupcakes, a perfect treat to capture the essence of summer in every bite. This recipe offers a simple yet incredibly flavorful way to enjoy the classic pairing of sweet strawberries and tart lemonade, making it a guaranteed crowd-pleaser.
Key Ingredients for Strawberry Lemonade Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- ½ cup fresh strawberry puree (about 1 cup fresh strawberries, blended until smooth)
- For the Lemonade Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup fresh lemon juice
- 1-2 tablespoons milk (or cream)
- 1 teaspoon lemon zest (optional, for extra zing)
- For Optional Garnish:
- Fresh strawberry slices
- Lemon slices or twists
How to Make Strawberry Lemonade Cupcakes
These Strawberry Lemonade Cupcakes are a breeze to whip up! In just under 20 minutes of prep and 20-25 minutes of baking, you’ll have moist, delectable cupcakes bursting with bright, refreshing flavors. The simple yet effective combination of strawberry and lemon creates a wonderfully satisfying treat that’s perfect for any occasion, from casual gatherings to more festive celebrations.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- 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, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh lemon juice, and strawberry puree.
- Alternately Add Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three alternating additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Fill Cupcake Liners: Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer or toothpick 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. Ensure they are entirely cool before frosting.
- Make the Lemonade Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition.
- Add Lemon and Milk: Add the fresh lemon juice and, if using, the lemon zest. Mix until combined. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency – creamy and spreadable, but not too thin.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemonade frosting.
- Garnish (Optional): Decorate with fresh strawberry slices or thin lemon slices for an extra touch of flair.
Why You’ll Love This Strawberry Lemonade Cupcakes
You’ll absolutely adore these Strawberry Lemonade Cupcakes for their vibrant taste and delightful texture! The star of the show is undoubtedly the harmonious blend of sweet, sun-ripened strawberries with the zesty kick of fresh lemon, creating a flavor profile that’s both refreshing and utterly satisfying. Unlike plain vanilla cupcakes, these offer a sophisticated yet incredibly accessible flavor journey that feels like a special occasion, even on a weeknight. Plus, the creamy, tangy lemonade frosting complements the moist cake perfectly, delivering a balanced sweetness that will have you reaching for another.
Making these cupcakes at home is not only a joy but also a fantastic way to save money compared to buying gourmet treats from a bakery. You control the quality of ingredients, ensuring a fresher, more authentic taste. Imagine the satisfaction of pulling these beauties out of your oven, filling your kitchen with a wonderful aroma. They’re simpler to make than you might think and are perfect for brightening up any gathering. So, preheat your oven and get ready to impress yourself and your loved ones with these bright, delicious Strawberry Lemonade Cupcakes – you won’t regret it!
Storing and Reheating Tips
- Room Temperature Storage: If unfrosted or frosted with a buttercream that doesn’t contain cream cheese or perishable ingredients, Strawberry Lemonade Cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, or if your frosting contains cream cheese or other perishable items, store the frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days.
- Freezing Unfrosted Cupcakes: Unfrosted cupcakes can be frozen quite successfully. Let them cool completely, then wrap each cupcake individually in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cupcakes in a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months.
- Freezing Frosted Cupcakes: Freezing frosted cupcakes is trickier and can sometimes affect the texture of the frosting. If you choose to freeze them, ensure the frosting is firm (you might want to chill them slightly first). Then, follow the same wrapping and freezing method as unfrosted cupcakes.
- Reheating: If refrigerated, allow the cupcakes to come to room temperature for about 30-60 minutes before serving for the best flavor and texture. If frozen, it’s best to thaw them overnight in the refrigerator, then bring them to room temperature. Microwaving is generally not recommended for cupcakes as it can make them rubbery.
Final Thoughts
These Strawberry Lemonade Cupcakes are a burst of sunshine in every bite, perfect for celebrating any occasion or just because. Give this recipe a try – your taste buds will thank you!
Strawberry Lemonade Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh lemon juice, and strawberry puree.½ cup buttermilk, ¼ cup fresh lemon juice, ½ cup fresh strawberry puree
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three alternating additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick 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. Ensure they are entirely cool before frosting.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition.1 cup unsalted butter, softened, 3 cups powdered sugar
- Add the fresh lemon juice and, if using, the lemon zest. Mix until combined. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency – creamy and spreadable, but not too thin.¼ cup fresh lemon juice, 1 teaspoon lemon zest, 1-2 tablespoons milk (or cream)
- Once the cupcakes are completely cool, frost them generously with the lemonade frosting.
- Decorate with fresh strawberry slices or thin lemon slices for an extra touch of flair.Fresh strawberry slices, Lemon slices or twists