Strawberry Lemonade Cupcakes (Print version)
Moist cupcakes with fresh strawberry and bright lemon, topped with zesty strawberry lemonade buttercream.
# Ingredient List:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons lemon zest
08 - 2 tablespoons fresh lemon juice
09 - ¼ cup whole milk
10 - ¼ cup sour cream
11 - ⅔ cup fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup unsalted butter, room temperature
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons strawberry purée (from about 3–4 strawberries)
15 - 1 tablespoon fresh lemon juice
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and granulated sugar together using a hand or stand mixer until pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated.
05 - Mix in the lemon zest and fresh lemon juice until evenly distributed.
06 - Combine the milk and sour cream in a small bowl and stir until smooth.
07 - Alternately add the dry ingredient mixture and the milk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
08 - Gently fold the diced strawberries into the batter using a spatula.
09 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
10 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and cool completely.
11 - Beat the butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Add the strawberry purée, lemon juice, and salt, then beat until light and creamy.
12 - Pipe or spread the buttercream onto the fully cooled cupcakes. Garnish with additional fresh strawberries or lemon zest if desired.
# Expert Advice:
01 -
- The strawberry pieces sink just enough to create little pockets of jammy fruit inside every bite.
- The buttercream tastes like actual strawberry lemonade, not just sugar with food coloring.
- They come together fast enough that you can decide to make them an hour before friends arrive.
02 -
- Pat the diced strawberries dry with a paper towel before folding them in, excess moisture turns cupcakes gummy.
- Cool the cupcakes completely before frosting, even slightly warm cupcakes will melt the buttercream right off.
03 -
- If your buttercream looks too soft after adding the strawberry puree, pop the bowl in the fridge for ten minutes and beat it again.
- Freeze dried strawberry powder stirred into the frosting instead of puree gives you intense flavor without adding any extra moisture.