Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes are the perfect sweet treat for warm sunny days, featuring fresh strawberries and zesty lemon in a soft, fluffy cupcake topped with a light frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 cup fresh strawberries, pureed
- 1 tablespoon lemon zest
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate milk, lemon juice, and lemon zest, then stir until smooth.
- Gently fold in the fresh strawberry puree.
- Fill each cupcake liner about ⅔ full with the batter.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cupcakes generously with the whipped mixture.
Notes
Ensure ingredients are at room temperature. Do not skip lemon zest. Use fresh strawberries for best flavor. Allow cooling completely before frosting.