Strawberry Lemonade Cupcakes (Printable Version)
Sweet fluffy cupcakes with fresh strawberry and tangy lemon flavors, topped with creamy buttercream frosting.
# What You'll Need:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ¼ cup fresh lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - ½ cup buttermilk, room temperature
11 - ½ cup chopped fresh strawberries
→ Lemon-Strawberry Buttercream
12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons fresh strawberry puree
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon finely grated lemon zest
17 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon juice and zest.
05 - Mix in half the dry ingredients, add buttermilk, then finish with remaining dry ingredients. Mix until just combined.
06 - Gently fold chopped strawberries into the batter.
07 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
08 - Bake for 16–18 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
10 - Mix in strawberry puree, lemon juice, lemon zest, and salt. Beat until light and fluffy.
11 - Pipe or spread buttercream onto fully cooled cupcakes. Garnish with extra strawberries or lemon zest if desired.
# Expert Tips:
01 -
- The fresh strawberry chunks create little pockets of jammy sweetness in every bite
- Lemon zest throughout makes the flavor bright without being overwhelming
02 -
- Room temperature ingredients incorporate properly and prevent a curdled-looking batter
- Fold strawberries in gently to avoid streaking the batter with pink
- Cupcakes must be completely cool before frosting or it will slide right off
03 -
- Use frozen strawberries in winter when fresh aren't at their peak, just thaw and drain well
- Greek yogurt makes a perfect substitute for buttermilk in a pinch