Strawberry Lemonade Cupcakes (Printable)
Light vanilla cupcakes infused with fresh strawberries and bright lemon zest, crowned with a tangy strawberry-lemon buttercream frosting for the perfect sweet-tangy balance.
# What You'll Need:
→ Cupcake Batter
01 - 1 ⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup (80 ml) whole milk
09 - ¼ cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - ½ cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon vanilla extract
17 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly distributed.
06 - Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
07 - Gently fold the diced strawberries into the batter using a spatula, taking care not to crush the pieces.
08 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10 - Remove the cupcakes from the muffin tin and transfer to a wire rack to cool completely before frosting.
11 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth. Add the lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
12 - Once the cupcakes have cooled completely, frost generously with the strawberry lemonade buttercream. Garnish with fresh strawberry slices or a sprinkle of lemon zest if desired.
# Expert Tips:
01 -
- Real fruit in both the batter and the frosting means every bite tastes genuinely like summer, not like artificial flavoring.
- The lemon zest and juice balance the sweetness so these never become cloying, even for people who say desserts are too sweet.
- They come together in under forty minutes with zero fancy equipment required.
02 -
- Do not frost until the cupcakes are stone cold to the touch, because even slightly warm cake will melt the buttercream into a sad puddle.
- Dicing the strawberries too large means they sink to the bottom during baking, so keep the pieces roughly pea sized for even distribution.
- These stay fresh in an airtight container at room temperature for up to three days, but the frosting is best applied the day you plan to serve them.
03 -
- Brush the cooled cupcakes with a thin layer of lemon syrup before frosting for an extra moist, intensely lemony result that will have everyone asking what your secret is.
- Substitute Greek yogurt for the milk to get a denser, more tender crumb that stays moist even a day longer.