Strawberry Lemonade Cupcakes (Printable version)
Lemony cupcakes with strawberry frosting create a refreshing sweet treat perfect for warm weather celebrations.
# What you'll need:
→ Cupcakes
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs
08 - 2 teaspoons lemon zest
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1/2 cup (120 ml) whole milk
11 - 1/2 teaspoon vanilla extract
→ Strawberry Frosting
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 1/4 cup (60 g) strawberry puree (blended fresh strawberries)
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
→ Garnish
17 - Fresh strawberries, halved
18 - Lemon zest
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract until well blended.
05 - Alternately add the dry ingredient mixture and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
06 - Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar on low speed, then mix in the strawberry puree, vanilla extract, and a pinch of salt. Increase the speed and beat until light and fluffy, scraping down the bowl as needed. If the frosting is too soft, refrigerate for 10 minutes before piping.
09 - Spread or pipe the strawberry frosting generously onto the fully cooled cupcakes. Garnish each with a halved fresh strawberry and a sprinkle of lemon zest, if desired.
# Expert Advice:
01 -
- The lemon sponge is incredibly tender and stays moist for days, which means you can bake them a day ahead without any panic.
- That strawberry frosting uses real fruit puree instead of artificial flavoring, and the color turns a soft, natural pink that looks stunning on any table.
02 -
- Do not frost warm cupcakes under any circumstances, because the frosting will slide right off and leave you with a sticky, heartbreaking mess.
- If your strawberry puree is very juicy, strain it slightly before adding to the frosting or the buttercream may become too loose to hold its shape.
03 -
- Zest your lemons before juicing them, because a soft juiced lemon is frustrating and nearly impossible to zest properly.
- Sift the powdered sugar even if the bag says pre-sifted, because clumps are the enemy of smooth frosting and you will not catch them until it is too late.