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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt These dry ingredients form the base of our cupcakes. The all-purpose flour gives structure. The baking powder and baking soda help the cupcakes rise. Salt enhances the flavors and balances sweetness. - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ cup buttermilk - ½ cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract The wet ingredients mix to create a tasty batter. Granulated sugar and softened butter beat into a fluffy mix. Eggs add richness and moisture. Buttermilk, lemon juice, and zest bring a tangy flavor. Lastly, vanilla extract adds depth to each bite. - 1 cup fresh strawberries, pureed - Fresh strawberries, for topping Fresh strawberries are key to this recipe. Pureed strawberries mix into the batter for a fruity burst. Topping each cupcake with fresh strawberries makes them look pretty and adds flavor. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step ensures even baking for your cupcakes. While the oven warms up, grab a muffin tin and line it with cupcake liners. This helps your cupcakes release easily after baking. Next, let’s make the batter. In a large bowl, cream together the softened butter and granulated sugar. Mix until it looks fluffy. Now, add the eggs one at a time. Beat well after each egg. Stir in the vanilla extract and lemon zest for extra flavor. In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with buttermilk and lemon juice. Start and end with the dry mix. Finally, fold in the fresh strawberry puree. Be gentle here! You want to keep the batter light and airy. Now it’s time to fill the cupcake liners. Divide the batter evenly, filling each liner about two-thirds full. Bake your cupcakes for 18 to 20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they are ready. After baking, let the cupcakes cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely. This cooling step is key for perfect frosting later. - Ensuring perfect cupcake texture: Use room temperature ingredients. This helps mix the batter well. Measure flour carefully. Too much flour makes cupcakes dense. Mix the batter until just combined. Overmixing can lead to tough cupcakes. - Testing for doneness: Insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. If you see wet batter, bake a few more minutes. Always check a minute or two before the time ends. - Achieving the right consistency: Start with softened butter. Beat it until creamy. Gradually add powdered sugar and mix well. Add lemon juice and zest slowly. This helps get a smooth, fluffy frosting. If it’s too thick, add a bit more lemon juice. - Best methods for frosting: Use a piping bag for fun designs. A spatula works well for a smooth look. Try to frost when cupcakes are cool. This keeps the frosting from melting. - Garnishing with strawberries and lemon slices: Top each cupcake with a fresh strawberry. A lemon slice adds a bright touch too. You can use small mint leaves for color. - Presentation tips for serving: Arrange cupcakes on a colorful platter. Sprinkle some lemon zest around them for flair. Serve with chilled lemonade for a perfect summer treat. This makes your dessert stand out at any gathering. Pro Tips Use Fresh Ingredients: Always opt for fresh strawberries and lemons to enhance the flavor of your cupcakes. Check for Doneness: Insert a toothpick in the center of a cupcake; it should come out clean when they're done baking. Cool Completely: Ensure your cupcakes are completely cool before frosting to prevent melting and sliding. Experiment with Flavors: Add a pinch of salt to the frosting for a delightful contrast to the sweetness. {{image_2}} You can make these cupcakes gluten-free. Just swap all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best results. This helps mimic the texture of regular flour. Measure the gluten-free flour just like you would with all-purpose flour. Your cupcakes will still be fluffy and tasty! To make these cupcakes vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use almond milk or another non-dairy milk instead of buttermilk. You can also use coconut oil in place of butter. These swaps keep the flavor while making them plant-based. Feel free to mix in other fruits for fun flavors. Try adding mashed bananas or blueberries for a twist. You can also use lime or orange juice instead of lemon juice. This gives a new taste to your cupcakes. Get creative with your flavor choices! Store your cupcakes at room temperature for up to three days. Place them in an airtight container. This keeps them fresh and moist. Avoid direct sunlight, as heat can dry them out. If you want to keep the frosting perfect, wait to frost until you are ready to serve. For longer storage, freeze your cupcakes and frosting separately. To freeze cupcakes, place them in a single layer on a baking sheet. Once frozen, wrap them in plastic wrap and place them in a freezer bag. This helps to lock in freshness. You can freeze the frosting in an airtight container. It will last for about three months. To thaw frozen cupcakes, remove them from the freezer. Let them sit at room temperature for about an hour. If you froze the frosting, take it out too. Allow it to thaw in the fridge overnight for best results. Once thawed, re-whip the frosting to restore its creamy texture before frosting your cupcakes. To make your Strawberry Lemonade Cupcakes moist, use these tips: - Add an extra egg. This helps bind the batter. - Include more buttermilk. It adds moisture and flavor. - Use melted butter instead of softened butter. This can enhance softness. - Fold in some sour cream or yogurt. This adds creaminess and moisture. By using these methods, you can enjoy cupcakes that are fluffy and moist. Yes, you can use frozen strawberries! If you choose frozen fruit, here are some tips: - Thaw the strawberries before pureeing them. - Drain any excess liquid to avoid a watery batter. - Blend until smooth for a nice puree. Using frozen strawberries makes this recipe easy and still delicious. If your cupcakes sink while baking, here is what to check: - Make sure you measure your ingredients correctly. Too much liquid can cause sinking. - Check if your baking powder is fresh. Old leavening agents may not work well. - Avoid opening the oven door too early. This can lead to uneven baking. Following these tips will help you bake perfect cupcakes every time. This blog post shared how to make delicious Strawberry Lemonade Cupcakes. We covered main ingredients, like flour, butter, and fresh strawberries. Step-by-step instructions helped with mixing, baking, and frosting. Tips and tricks improved texture and flavor, while variations offered options for gluten-free and vegan diets. You can store them well, so they stay fresh. Now it’s time to bake these tasty treats. Enjoy making your cupcakes, and impress family and friends with your skills!

Strawberry Lemonade Cupcakes

Delicious and refreshing cupcakes infused with strawberry and lemon flavors, topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup buttermilk
  • 0.5 cup fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 3 tablespoons lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • 1 unit Fresh strawberries, for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, cream together the softened butter and granulated sugar until fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  • In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and lemon juice, starting and ending with the dry mixture.
  • Fold the fresh strawberry puree into the batter until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • To prepare the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
  • Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
  • Top each cupcake with a fresh strawberry or a slice of lemon for decoration.

Notes

Arrange the cupcakes on a decorative platter and add a sprinkle of lemon zest around for a pop of color. Serve with chilled lemonade for a delightful pairing!
Keyword cupcakes, dessert, lemonade, strawberry