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Strawberry Lemonade Cupcakes

Close-up of three Strawberry Lemonade Cupcakes with swirled yellow frosting and pink and yellow sprinkles.
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Capture the taste of summer with these delightful Strawberry Lemonade Cupcakes. They feature a moist strawberry cake topped with a zesty and sweet lemonade frosting, perfect for any warm-weather celebration.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • For the Lemonade Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons milk (or more, as needed)
  • Red food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the strawberry puree, lemon juice, and lemon zest until evenly distributed.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick 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. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the lemon juice, beating until smooth and fluffy.
  12. Stir in the lemon zest. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  13. If desired, add a drop of red food coloring to tint the frosting pink.
  14. Once the cupcakes are completely cool, frost them generously with the strawberry lemonade frosting.

Notes

  • Ensure your butter and eggs are at room temperature for the best cake texture.
  • For a stronger strawberry flavor, you can add a tablespoon of strawberry extract to the batter.
  • Adjust the amount of lemon juice in the frosting to achieve your preferred level of tartness.

Nutrition

Find it online: https://spoonsprout.com/strawberry-lemonade-cupcakes/