Description
Delight in these vibrant Strawberry Lemonade Cupcakes that encapsulate the essence of summer with a perfect blend of lemony brightness and luscious strawberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup lemon juice, freshly squeezed
- 8 ounces strawberries, fresh or frozen
- 3/4 cup unsalted butter, softened but still slightly firm
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream, if needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavor: Gradually incorporate the whisked eggs, lemon zest, and vanilla extract, mixing until well combined.
- Blend Wet Ingredients: In a separate bowl, combine the milk, sour cream, and freshly squeezed lemon juice. Gradually add this mixture into the butter mixture, alternating with the dry ingredients, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Strawberries: Gently fold in chopped strawberries, keeping a few pieces for garnish if desired.
- Scoop and Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
- Make the Frosting Base: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
- Incorporate Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing until fully blended.
- Add Flavor and Color: Blend in pureed strawberries and the whipping cream, adjusting sugar for desired sweetness and consistency.
- Pipe the Frosting: Transfer frosting to a piping bag fitted with your choice of tip and swirl generously onto each cooled cupcake.
Notes
Allow cupcakes to cool completely before frosting to maintain presentation. Both cupcakes and frosting can be made ahead and stored appropriately.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg