Description
Delight in these luscious Strawberry Lemonade Cupcakes featuring zesty lemon cupcakes topped with creamy strawberry buttercream frosting. Perfectly balanced with tangy lemon and sweet strawberry flavors, these cupcakes are a refreshing treat for any occasion.
Ingredients
Scale
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean baking.
- Prepare Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then incorporate the lemon zest and fresh lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients in three additions, alternating with milk, starting and ending with the flour mixture. Mix until just combined to maintain a tender texture.
- Bake Cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack, allowing them to cool completely before frosting.
- Prepare Frosting: In a clean bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition for a smooth texture. Gently fold in the pureed strawberries and vanilla extract until fully incorporated, creating a luscious strawberry buttercream.
- Frost Cupcakes: Once the cupcakes have completely cooled, frost them generously with the strawberry buttercream using a spatula or piping bag for an elegant finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Fresh strawberries can be substituted with frozen; thaw and drain excess water before pureeing.
- For a more intense lemon flavor, increase lemon zest to zest of 2 lemons.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
