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When making strawberry lemonade cupcakes, you need fresh and simple ingredients. Here’s what you will need: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter - 2 large eggs - 1 teaspoon vanilla extract - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup buttermilk - Zest of 1 lemon - ½ cup fresh strawberries, pureed - 2 tablespoons fresh lemon juice - 1 cup powdered sugar (for frosting) - 3 tablespoons lemon juice (for frosting) - 2 tablespoons fresh strawberries, chopped (for frosting) These ingredients work together to create a light and tasty treat. The strawberries add a sweet punch, and the lemon brings a zesty lift. Each bite offers a burst of fresh flavor. Using quality ingredients makes a big difference. Always choose ripe strawberries for the best taste. Fresh lemons also enhance the flavor. If you follow this list closely, your cupcakes will wow anyone who tries them. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. - In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar. Mix until light and fluffy, about 3-4 minutes. - Add 2 large eggs one at a time. Mix well after each egg. Then, add 1 teaspoon vanilla extract and blend. - In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. - In another bowl, mix ½ cup buttermilk, zest from 1 lemon, ½ cup pureed fresh strawberries, and 2 tablespoons fresh lemon juice. - Gradually add the dry mix to the wet mix, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined. - Spoon the batter into the cupcake liners, filling each about 2/3 full. - Bake in the preheated oven for about 18-20 minutes. A toothpick inserted in the center should come out clean. - Let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. - In a medium bowl, mix 1 cup powdered sugar, 3 tablespoons lemon juice, and 2 tablespoons chopped fresh strawberries. Beat until smooth and creamy. Adjust with more lemon juice or powdered sugar as needed. - Once the cupcakes are completely cool, frost each one with the strawberry lemonade frosting using a spatula or piping bag. How to test for doneness To check if your cupcakes are done, insert a toothpick in the center. If it comes out clean, they are ready. This simple test ensures your cupcakes are moist, not overbaked. Importance of ingredient temperature Using room temperature ingredients helps create a smooth batter. It allows the butter and sugar to blend well, giving your cupcakes a nice rise. Pull your eggs and buttermilk out of the fridge an hour before baking. Achieving the right consistency When making the frosting, start with powdered sugar and lemon juice. Mix until smooth. If it's too thick, add more lemon juice. If it's too thin, add more powdered sugar. You want a thick but spreadable frosting for the best look. Decorating suggestions To make your cupcakes pop, add a slice of fresh strawberry on top. A small sprig of mint can add color and freshness. This not only looks good but also enhances the flavor. Suggested drinks to serve Pair these cupcakes with a refreshing lemonade or iced tea. The citrus in the drinks matches the flavors in the cupcakes. You can also serve them with sparkling water for a fun twist. Complementary desserts For a dessert spread, consider adding lemon bars or fruit tarts. These desserts share bright flavors that will impress your guests. Mixing textures and tastes will create a delightful experience. Pro Tips Use Fresh Ingredients: Fresh strawberries and lemons will enhance the flavor of your cupcakes significantly. Opt for ripe strawberries for the best puree. Check Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer to ensure yours is at the correct temperature for even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to ensure your cupcakes remain light and fluffy. Cool Completely Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting and losing its shape. {{image_2}} You can change the flavor of your cupcakes easily. Here are a couple of fun ideas: - Lemon-only cupcakes: Skip the strawberries and use extra lemon juice and zest. This makes a bright and tangy treat. - Mixed berry cupcakes: Use blueberries or raspberries along with strawberries. This gives a fun burst of flavors in every bite. Need to adapt the recipe for special diets? Here are some options: - Gluten-free options: Use a gluten-free flour blend. It works well and keeps the cupcakes soft. - Dairy-free alternatives: Swap buttermilk for almond or coconut milk. Use vegan butter for a dairy-free frosting. Make your cupcakes stand out with these ideas: - Unique topping ideas: Top with lemon zest, edible flowers, or colorful sprinkles. These add a fun touch. - Serving suggestions for occasions: Place cupcakes on a fancy platter at parties. Decorate with fresh mint leaves for a special look. To keep your strawberry lemonade cupcakes fresh, you have two main options: room temperature or refrigerator storage. - Room Temperature: If you plan to eat the cupcakes within 2 days, store them at room temperature. Use an airtight container to keep them soft and moist. - Refrigerator Storage: For longer storage, place the cupcakes in the fridge. This helps them stay fresh for up to 5 days. Again, use an airtight container to prevent them from drying out. Freezing cupcakes is a great option if you want to enjoy them later. - Best Practices for Freezing: First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. This keeps them fresh for up to 3 months. - Thawing Instructions: To thaw, remove the cupcakes from the freezer and unwrap them. Place them in the fridge overnight. You can also let them sit at room temperature for about 1 hour before serving. Enjoy your delicious treat! Can I use frozen strawberries? Yes, you can use frozen strawberries. Just thaw them first and drain excess water. This helps keep the batter from getting too wet. How long do these cupcakes last? These cupcakes last about 3 days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week. Can I make the batter ahead of time? You can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just mix it again before you bake. What can I substitute for buttermilk? If you don't have buttermilk, use milk with lemon juice or vinegar. Just mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This creates a similar tangy flavor. In this blog post, we explored how to make delicious strawberry lemonade cupcakes. We covered essential ingredients, easy steps for baking, tips for perfect results, and variations to try. You can create unique treats while keeping your preferences in mind. Whether you enjoy baking for fun or an event, these cupcakes will impress. By following the storage tips, you can keep them fresh longer. Dive into baking and enjoy every bite of your creation!

Strawberry Lemonade Cupcakes

Deliciously refreshing cupcakes infused with strawberry and lemon flavors, topped with a creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup buttermilk
  • 1 zest lemon
  • 0.5 cup fresh strawberries, pureed
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar (for frosting)
  • 3 tablespoons lemon juice (for frosting)
  • 2 tablespoons fresh strawberries, chopped (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, combine the buttermilk, lemon zest, pureed strawberries, and lemon juice.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture. Start and end with dry ingredients, mixing until just combined.
  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • In a medium bowl, combine the powdered sugar, 3 tablespoons of lemon juice, and chopped strawberries. Beat until smooth and creamy, adjusting the consistency with more lemon juice or powdered sugar as needed.
  • Once cupcakes are completely cooled, frost each one with the strawberry lemonade frosting using a spatula or piping bag.

Notes

Decorate each cupcake with a slice of fresh strawberry and a small sprig of mint for a refreshing look.
Keyword cupcakes, dessert, lemonade, strawberry