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Zesty Strawberry Lemonade Cupcakes: Delicious baked treat.
Lady Maria

Zesty Strawberry Lemonade Cupcakes

These Zesty Strawberry Lemonade Cupcakes are a burst of sunshine in every bite, combining the sweetness of strawberries with the tang of lemonade. The moist cupcakes are infused with lemon zest, topped with a luscious strawberry lemonade buttercream, and garnished with extra zest for the perfect finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ½ cup finely chopped fresh strawberries
  • 4 cups powdered sugar
  • ¼ cup fresh strawberry puree about 4-5 strawberries, pureed and strained
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons milk or cream for adjusting consistency

Equipment

  • Muffin tin (12-cup)
  • Cupcake Liners
  • medium bowl
  • Large bowl
  • electric mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • wire rack
  • Wooden skewer or toothpick
  • Piping bag (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped fresh strawberries.
  7. Fill the cupcake liners about ⅔ full.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. For the frosting, cream the softened butter with an electric mixer until light and fluffy.
  11. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
  12. Stir in the strawberry puree, lemon juice, and lemon zest. Mix until smooth and creamy.
  13. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a little more powdered sugar.
  14. Once the cupcakes are completely cool, frost them with the strawberry lemonade buttercream. Use a piping bag or spread with a knife.
  15. Garnish with extra lemon zest or a fresh strawberry slice.

Notes

For best results, use room temperature ingredients to ensure a smooth and emulsified batter. Don't overmix the batter, as this can lead to tough cupcakes. Measure flour accurately by spooning it into the measuring cup and leveling it off. Fresh strawberries are recommended for the best flavor and color. Cool cupcakes completely before frosting to prevent melting. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frosted cupcakes can be stored in the refrigerator for up to 2 days. You can freeze unfrosted cupcakes for up to 2 months; wrap them individually before freezing.