ZESTY STRAWBERRY LEMONADE CUPCAKES

I’ll never forget the summer bake sale when I brought my first batch of these cupcakes. The table was overflowing with cookies and brownies, but it was the bright, cheerful Zesty Strawberry Lemonade Delight Cupcakes Recipe that disappeared first! There’s just something so irresistible about the combination of sweet strawberries and tangy lemonade in a perfectly moist cupcake. Today, I’m sharing all my secrets for the most amazing Zesty Strawberry Lemonade Delight Cupcakes Recipe you’ll ever make – get ready for a burst of sunshine in every bite!

Let’s Bake: Zesty Strawberry Lemonade Delight Cupcakes

Okay, friend, let’s get down to baking these showstoppers! This recipe is surprisingly easy, but I’m going to walk you through every step so you can be absolutely confident that your cupcakes will come out perfectly every time. We’re talking bakery-worthy results right in your own kitchen. Trust me, once you taste these, they’ll become a family favorite. They’re fantastic for birthdays, picnics, or just a little something special to brighten up your day.

What Makes These Cupcakes So Special?

These aren’t just any cupcakes. They’re a symphony of flavors! The light and fluffy cupcake base is infused with fresh lemon zest, giving it a subtle tang that perfectly complements the sweet strawberries. And that frosting? Oh, that frosting! It’s a luscious strawberry lemonade buttercream that’s so good, you’ll want to eat it straight from the bowl (and I won’t judge if you do!). The fresh strawberry puree in the frosting gives it an amazing flavor and beautiful natural color. Plus, we top them with a little extra lemon zest for a final burst of zing. Honestly, this combination is pure cupcake perfection.

The Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Make sure everything is at room temperature, especially the butter and eggs, as this will help them incorporate evenly into the batter. Here’s what you’ll need:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 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

For the Strawberry Lemonade Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 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)

Step-by-Step Cupcake Instructions

Alright, let’s get baking! Follow these steps carefully, and I promise you’ll be amazed at the results.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is super important – nobody wants stuck cupcakes!
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, which is key for fluffy cupcakes.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This usually takes about 3-5 minutes. You want it to be pale and creamy – almost like whipped cream. This step incorporates air into the batter, making for a tender crumb.
4. Add Eggs: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
6. Fold in Strawberries: Gently fold in the chopped fresh strawberries. Don’t overmix at this stage; just make sure they’re evenly distributed throughout the batter.
7. Fill Cupcake Liners: Fill the cupcake liners about ⅔ full. This will prevent them from overflowing during baking.
8. Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them – ovens can vary!
9. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.

Strawberry Lemonade Buttercream Frosting Time!

Now for the best part: the frosting! This strawberry lemonade buttercream is truly the star of the show. Its bright flavor and beautiful color are irresistible.

1. Cream the Butter: In a large bowl, cream the softened butter with an electric mixer until light and fluffy. This is similar to creaming the butter and sugar for the cupcakes – it incorporates air and makes the frosting light and airy.
2. Add Powdered Sugar: 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!
3. Mix in Strawberry Puree, Lemon Juice, and Zest: Stir in the strawberry puree, lemon juice, and lemon zest. Mix until smooth and creamy.
4. Adjust Consistency: 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.
5. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the strawberry lemonade buttercream. You can use a piping bag for a fancy look, or simply spread it on with a knife.
6. Garnish: Garnish with extra lemon zest or a fresh strawberry slice.

Baking Success Tips

Here are a few extra tips to ensure your Zesty Strawberry Lemonade Delight Cupcakes are a complete success:

• Room Temperature Ingredients are Key: Using room temperature butter and eggs is crucial for a smooth, emulsified batter. This leads to a more tender and evenly baked cupcake.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
• Measure Flour Accurately: Spoon the flour into your measuring cup, then level it off with a knife. Don’t scoop directly from the bag, as this can pack the flour and lead to dry cupcakes.
• Fresh Strawberries are Best: While you can use frozen strawberries, fresh strawberries will give you the best flavor and color in both the cupcakes and the frosting.
• Cool Completely Before Frosting: Frosting cupcakes that are even slightly warm will cause the frosting to melt and slide right off. Patience is key!

Variations and Adaptations

Want to switch things up a bit? Here are a few ideas to customize these cupcakes to your liking:

• Lemon Extract: For an even more intense lemon flavor, add ½ teaspoon of lemon extract to the cupcake batter.
• Other Berries: Feel free to substitute other berries for the strawberries, such as raspberries or blueberries. Just be sure to adjust the puree accordingly for the frosting.
• Strawberry Glaze: For a lighter frosting option, you could drizzle the cupcakes with a simple strawberry glaze instead of buttercream. Just mix powdered sugar with strawberry puree and a touch of lemon juice until smooth. If you love strawberry glaze, you might also want to try this Strawberry Bread Loaf with Strawberry Glaze.
• Mini Cupcakes: These cupcakes can easily be made into mini cupcakes. Just reduce the baking time to 10-12 minutes.

If you’re looking for another way to use fresh strawberries, you might enjoy Strawberry Shortcake Cupcakes. They’re another delightful treat that showcases the sweet flavor of summer berries.

Make-Ahead and Storage Instructions

Good news! These cupcakes can be made ahead of time. Here’s how:

• Cupcakes: The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Frosting: The frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
• Assembled Cupcakes: Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw completely before frosting. I don’t recommend freezing the frosted cupcakes, as the frosting can become watery when thawed.

Speaking of make-ahead recipes, have you ever tried Strawberry Bread? It’s a fantastic option for a quick and easy breakfast or snack, and it keeps well for several days. If you love lemon desserts, be sure to check out Raspberry Lemon Loaf too! The combination of tart raspberries and bright lemon is simply divine.

More Strawberry Lemonade Inspiration

If you’re loving the strawberry lemonade flavor combination, you’re in luck! There are so many ways to enjoy this refreshing blend. I highly recommend trying Raspberry Lemonade on a hot summer day. It’s the perfect thirst quencher!

Let’s get Zesty!

So, there you have it – my go-to Zesty Strawberry Lemonade Delight Cupcakes Recipe. I hope you love them as much as my family and friends do. Remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. And most importantly, enjoy the process! Happy baking!

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

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.