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Strawberry Lemonade Cupcakes

Delightful cupcakes that combine the bright, zesty flavor of lemons with the sweet juiciness of strawberries, topped with creamy strawberry frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter (softened)
  • 2 large eggs at room temperature
  • 0.5 cups buttermilk at room temperature
  • 1 whole lemon (zest)
  • 2 tablespoons fresh lemon juice preferably freshly squeezed
  • 1 teaspoon baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
For the frosting
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 0.5 cups fresh strawberries (pureed) use ripe strawberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be cautious not to over-mix!
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean from the center.
  2. Remove from the oven and allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While the cupcakes are cooling, prepare the frosting. Beat the softened butter until creamy, then add the powdered sugar gradually, mixing until smooth.
  2. Stir in the strawberry puree, lemon juice, and vanilla extract until well combined.
  3. Once the cupcakes are completely cooled, generously frost them with the strawberry frosting and decorate with fresh strawberries if desired!

Notes

Use fresh ingredients for best results and avoid over-mixing the batter. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.