Strawberry Lemonade Cupcakes
Sweet, tangy, and refreshingly fruity, these Strawberry Lemonade Cupcakes are the perfect fusion of summer flavors in dessert form! Featuring a moist and fluffy base infused with fresh strawberry puree, zesty lemon juice, and fragrant lemon zest, these cupcakes deliver a delightful burst of brightness in every bite. Topped with a luscious strawberry buttercream frosting that combines creamy unsalted butter with real pureed strawberries, they strike the perfect balance of tart and sweet. Ready in under 40 minutes, these cupcakes are ideal for any occasion, from backyard barbecues to elegant brunches. Garnished with diced strawberries for a colorful finishing touch, these delightful treats are sure to become a seasonal favorite.
Log this recipe in SnapCalorie
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
- 0.5 cups Fresh strawberries, pureed
- 2 tablespoons Lemon juice
- 1 teaspoons Lemon zest
- 0.25 cups Whole milk
- 0.25 cups Strawberries, diced (for garnish)
- 0.5 cups Unsalted butter, softened (for frosting)
- 3 cups Powdered sugar
- 3 tablespoons Fresh strawberries, pureed (for frosting)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the pureed strawberries, lemon juice, and lemon zest until fully combined.
Gradually add the dry mixture to the wet mixture in three increments, alternating with the milk, beginning and ending with the dry mixture. Mix gently until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 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 tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well between additions.
Add the pureed strawberries and vanilla extract to the frosting mixture, and beat until smooth and fluffy. Adjust texture by adding more powdered sugar if needed.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Garnish each cupcake with a sprinkling of diced strawberries or additional lemon zest if desired.
Serve and enjoy your Strawberry Lemonade Cupcakes with friends and family!
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 726.7 g | 264% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 568.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 835 mg | 18% | |
*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.
