Scrumptious Strawberry Lemonade Cupcakes
Brighten up your dessert table with these Scrumptious Strawberry Lemonade Cupcakes! Bursting with the tangy sweetness of fresh strawberries and zesty lemon, these homemade delights are a perfect marriage of summery flavors. The moist, tender cupcakes are infused with fresh lemon juice, lemon zest, and juicy strawberries, while the silky buttercream frosting gets its vibrant flavor from pureed strawberries and a splash of lemon. Quick and easy to make with just 20 minutes of prep and 18 minutes in the oven, this recipe yields a dozen cupcakes that are ideal for picnics, parties, or an indulgent treat any time of the year. Top them off with a whimsical garnish of fresh strawberries or lemon slices for a gorgeous, citrusy finish. Get ready to impress your guests with these irresistible strawberry lemonade cupcakes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 3 tablespoons Fresh lemon juice
- 1 tablespoons Lemon zest
- 0.5 cups Whole milk
- 0.5 cups Fresh strawberries (diced)
- 2 cups Powdered sugar
- 0.25 cups Fresh strawberries (for the frosting, pureed)
- 0.5 cups Unsalted butter (softened, for the frosting)
- 1 tablespoons Fresh lemon juice (for the frosting)
- 6 Strawberries (optional, for garnish)
- 6 Lemon slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions (start and end with the dry ingredients). Mix until just combined.
Gently fold in the diced strawberries using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter with a hand or stand mixer until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the pureed strawberries and lemon juice until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Optionally, garnish each cupcake with a small strawberry or a slice of lemon for a fun presentation.
Serve and enjoy your Scrumptious Strawberry Lemonade Cupcakes!
Nutrition Facts
Calories |
4390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 616.4 g | 224% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 456.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
