Description
Strawberry Lemonade Cupcakes are soft, moist, and fluffy cupcakes made with fresh lemon juice, lemon zest, and real strawberries. They have a bright sweet and tangy flavor, plus a creamy strawberry buttercream frosting made with reduced strawberry puree.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup fresh or frozen strawberries
1 cup unsalted butter, softened for frosting
3 to 4 cups powdered sugar
3 to 4 tablespoons reduced strawberry puree
1 to 2 tablespoons cream, as needed
Optional red food coloring
Instructions
1. Blend the strawberries until smooth, then strain out the seeds.
2. Simmer the strawberry puree until thick like jam, then let it cool completely.
3. Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.
4. In one bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In another bowl, combine the milk, sour cream, lemon juice, and vanilla extract.
6. In a large bowl, beat the butter and sugar until light and fluffy.
7. Add the eggs one at a time, then mix in the lemon zest.
8. Add the dry ingredients and wet ingredients alternately, mixing gently until just combined.
9. Fill each cupcake liner about two-thirds to three-quarters full.
10. Bake for 16 to 25 minutes, or until the cupcakes are set and a toothpick comes out clean.
11. Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.
12. For the frosting, beat the butter until fluffy.
13. Gradually add the powdered sugar, then mix in the cooled strawberry puree.
14. Add cream a little at a time if needed to adjust the consistency.
15. Add optional red food coloring if you want a brighter pink frosting.
16. Frost the fully cooled cupcakes with a knife or piping bag.
Notes
Reduce the strawberry puree enough to remove excess moisture before adding it to the frosting.
Cool the strawberry reduction completely before using it.
Use room temperature ingredients for the best mixing and texture.
Do not overmix the batter or the cupcakes may turn dense.
Fill liners only partway to prevent overflow.
Strain the seeds from the puree for a smoother frosting.
Piping gives the cupcakes the best finished look, but spreading the frosting works well too.
- Prep Time: 1 hour
- Cook Time: 16 to 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake