DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipes Insight

Strawberry Lemonade Cupcakes Delightful Summer Treat

by
To make delightful strawberry lemonade cupcakes, you need the following: Cupcake Batter: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ cup buttermilk - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced Frosting: - ½ cup powdered sugar - 2 tablespoons lemon juice - 1 tablespoon butter, softened Optional Garnishes: - Fresh strawberries - Lemon slices Using fresh strawberries and lemon juice makes a big difference. It gives the cupcakes a bright flavor. The zest adds a nice touch too. If you want to impress, use those garnishes! They make the cupcakes look extra special. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps the cupcakes rise. Next, grab your cupcake tin and line it with paper liners. This keeps the cupcakes from sticking and makes serving easy. In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it looks light and fluffy. Then, add the eggs one by one. Be sure to mix well after each egg. After the eggs, stir in buttermilk, fresh lemon juice, and lemon zest. Make sure everything is well combined for a great flavor. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step adds air and helps the cupcakes rise. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined. Do not overmix, as this can make the cupcakes tough. Finally, fold in the diced strawberries for a fresh burst of flavor. Now, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This allows space for rising. Bake the cupcakes in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack. While the cupcakes cool, prepare the frosting. In a bowl, mix the softened butter and powdered sugar. Gradually add the lemon juice while beating the mixture. Keep mixing until it is light and fluffy. This will give your frosting the right texture and taste. Once the cupcakes are cool, it’s time to frost them. You can use a piping bag for a pretty look or simply use a knife. Spread the lemon buttercream evenly on top of each cupcake. For a decorative touch, add a fresh strawberry and a small lemon slice on each one. This makes them look as good as they taste! Preventing overmixing Mix the batter just until you combine the wet and dry ingredients. Overmixing makes cupcakes tough. Stir gently when adding strawberries. This keeps them whole and juicy. Ensuring even baking Place your cupcake tin in the center of the oven. This helps heat circulate evenly. Rotate the tin halfway through baking for a consistent rise. Each cupcake should bake evenly. Best tools for frosting Use a piping bag for neat designs. A small offset spatula works well for a smooth finish. If you don’t have these tools, a regular knife can also work fine. Tips for achieving a fluffy texture Make sure your butter is soft, not melted. This helps create air in the frosting. Gradually add lemon juice after mixing the sugar and butter. Beat until it is light and fluffy. Adding more citrus flavor Add extra lemon zest to the batter for a zesty kick. You can also add a splash of lemon juice for more brightness. This makes the cupcakes taste fresh and vibrant. Using different berries Try using raspberries or blueberries instead of strawberries. Each berry adds a unique flavor twist. Mix and match to find your favorite combination! Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to keep your cupcakes light and fluffy. Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack to prevent the frosting from melting. Fresh Strawberries for Garnish: Use fresh strawberries for garnish to enhance flavor and presentation, making your cupcakes more appealing. {{image_2}} You can play with the frosting to add fun flavors. Try making a strawberry frosting. Just puree fresh strawberries and mix them with butter and powdered sugar. This gives a bright pink color and a fruity taste. You can also swap the lemon frosting for something citrusy. Consider using lime or orange juice. These options give a fresh twist to your cupcakes. Each choice brightens the flavor and makes your treats unique. If you need a gluten-free version, you can use almond flour or a gluten-free blend. Keep the rest of the recipe the same. You should check the baking time. Gluten-free cupcakes may bake faster. Start checking them a few minutes early. A toothpick should come out clean when they are done. Making mini cupcakes is a fun twist. They are perfect for parties or gatherings. Just use the same batter but fill each liner less full. Bake for about 12-15 minutes, and watch for doneness. For a layered dessert, stack cupcakes with frosting in a glass. Alternate layers of cupcake and frosting for a beautiful treat. Top with fruits for a colorful finish. Each bite will be a burst of flavor! To keep your cupcakes fresh, store them at room temperature. Place them in an airtight container. This helps prevent them from drying out. If you have leftover frosted cupcakes, use a container that allows a bit of space. This keeps the frosting intact. You can freeze cupcakes and frosting separately. Wrap the cooled cupcakes in plastic wrap. Then, place them in a freezer bag. For frosting, store it in an airtight container. When you want to serve them, thaw the cupcakes in the fridge overnight. Frost them once they are fully thawed. When stored properly, cupcakes last about 3 to 4 days at room temperature. If you freeze them, they can last for up to 3 months. Signs of spoilage include a dry texture or mold. Always check before enjoying your treat. To make cupcakes moist, use room-temperature butter. Cream it well with sugar. This step adds air, which helps. Use buttermilk for extra moisture. Don't overmix the batter; it can dry out your cupcakes. Add diced strawberries gently at the end. This keeps them juicy and adds flavor. Yes, you can use frozen strawberries. Just thaw them and drain any extra juice. Diced frozen strawberries work well in the batter. They may not be as firm, but they still taste great. Just remember to fold them in gently to avoid too much juice. If you don't have buttermilk, mix milk with vinegar or lemon juice. Use one tablespoon of vinegar or lemon juice in a cup of milk. Let it sit for about five minutes. This will mimic buttermilk's tangy flavor and acidity. To make more cupcakes, multiply the ingredients by the number you want. For example, double the amounts for 24 cupcakes. Make sure to use larger mixing bowls. Bake in batches if your oven is small. Adjust time if using larger pans. Yes, you can make vegan strawberry lemonade cupcakes. Replace the eggs with flaxseed meal mixed with water. Use plant-based butter and almond or oat milk with lemon juice instead of buttermilk. This keeps the cupcakes tasty and light while being dairy-free. This blog post covers all you need for delicious Strawberry Lemonade Cupcakes. You learned about the key ingredients, how to mix and bake, and tips for perfect frosting. Variations and storage ideas will keep your treats fresh. Remember, baking is fun, so don't stress! Follow these steps and enjoy making cupcakes that everyone will love. Happy baking!

WANT TO SAVE THIS RECIPE?

Welcome to your new favorite summer treat: Strawberry Lemonade Cupcakes! These vibrant cupcakes mix the sweet taste of strawberries with refreshing lemonade, creating a burst of flavor in every bite. Whether you’re hosting a barbecue or enjoying a sunny day, these cupcakes will bring joy to your table. Ready to impress your friends and family with this easy recipe? Let’s dive into the delicious details!

Why I Love This Recipe

  1. Fresh Flavor: The combination of strawberries and lemon creates a refreshing burst of flavor that’s perfect for any occasion.
  2. Easy to Make: This recipe is simple and straightforward, making it perfect for both novice and experienced bakers.
  3. Perfect for Parties: These cupcakes are not only delicious but also visually appealing, making them a great treat for gatherings.
  4. Customizable: You can easily modify this recipe by adding different fruits or flavorings to suit your taste.

Ingredients

List of Ingredients

To make delightful strawberry lemonade cupcakes, you need the following:

Cupcake Batter:

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup unsalted butter, softened

– 2 large eggs

– ½ cup buttermilk

– 2 tablespoons fresh lemon juice

– Zest of 1 lemon

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 cup fresh strawberries, diced

Frosting:

– ½ cup powdered sugar

– 2 tablespoons lemon juice

– 1 tablespoon butter, softened

Optional Garnishes:

– Fresh strawberries

– Lemon slices

Using fresh strawberries and lemon juice makes a big difference. It gives the cupcakes a bright flavor. The zest adds a nice touch too. If you want to impress, use those garnishes! They make the cupcakes look extra special.

Step-by-Step Instructions

Preparing the Oven and Cupcake Tin

First, preheat your oven to 350°F (175°C). This step warms the oven and helps the cupcakes rise. Next, grab your cupcake tin and line it with paper liners. This keeps the cupcakes from sticking and makes serving easy.

Mixing the Batter

In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it looks light and fluffy. Then, add the eggs one by one. Be sure to mix well after each egg. After the eggs, stir in buttermilk, fresh lemon juice, and lemon zest. Make sure everything is well combined for a great flavor.

Combining Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step adds air and helps the cupcakes rise. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined. Do not overmix, as this can make the cupcakes tough. Finally, fold in the diced strawberries for a fresh burst of flavor.

Baking the Cupcakes

Now, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This allows space for rising. Bake the cupcakes in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack.

Making the Frosting

While the cupcakes cool, prepare the frosting. In a bowl, mix the softened butter and powdered sugar. Gradually add the lemon juice while beating the mixture. Keep mixing until it is light and fluffy. This will give your frosting the right texture and taste.

Decorating the Cupcakes

Once the cupcakes are cool, it’s time to frost them. You can use a piping bag for a pretty look or simply use a knife. Spread the lemon buttercream evenly on top of each cupcake. For a decorative touch, add a fresh strawberry and a small lemon slice on each one. This makes them look as good as they taste!

Tips & Tricks

Baking Tips

Preventing overmixing

Mix the batter just until you combine the wet and dry ingredients. Overmixing makes cupcakes tough. Stir gently when adding strawberries. This keeps them whole and juicy.

Ensuring even baking

Place your cupcake tin in the center of the oven. This helps heat circulate evenly. Rotate the tin halfway through baking for a consistent rise. Each cupcake should bake evenly.

Frosting Tips

Best tools for frosting

Use a piping bag for neat designs. A small offset spatula works well for a smooth finish. If you don’t have these tools, a regular knife can also work fine.

Tips for achieving a fluffy texture

Make sure your butter is soft, not melted. This helps create air in the frosting. Gradually add lemon juice after mixing the sugar and butter. Beat until it is light and fluffy.

Flavor Enhancements

Adding more citrus flavor

Add extra lemon zest to the batter for a zesty kick. You can also add a splash of lemon juice for more brightness. This makes the cupcakes taste fresh and vibrant.

Using different berries

Try using raspberries or blueberries instead of strawberries. Each berry adds a unique flavor twist. Mix and match to find your favorite combination!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
  2. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to keep your cupcakes light and fluffy.
  3. Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack to prevent the frosting from melting.
  4. Fresh Strawberries for Garnish: Use fresh strawberries for garnish to enhance flavor and presentation, making your cupcakes more appealing.

Variations

Flavored Frostings

You can play with the frosting to add fun flavors. Try making a strawberry frosting. Just puree fresh strawberries and mix them with butter and powdered sugar. This gives a bright pink color and a fruity taste.

You can also swap the lemon frosting for something citrusy. Consider using lime or orange juice. These options give a fresh twist to your cupcakes. Each choice brightens the flavor and makes your treats unique.

Gluten-Free Options

If you need a gluten-free version, you can use almond flour or a gluten-free blend. Keep the rest of the recipe the same.

You should check the baking time. Gluten-free cupcakes may bake faster. Start checking them a few minutes early. A toothpick should come out clean when they are done.

Alternate Serving Ideas

Making mini cupcakes is a fun twist. They are perfect for parties or gatherings. Just use the same batter but fill each liner less full. Bake for about 12-15 minutes, and watch for doneness.

For a layered dessert, stack cupcakes with frosting in a glass. Alternate layers of cupcake and frosting for a beautiful treat. Top with fruits for a colorful finish. Each bite will be a burst of flavor!

Storage Info

Best Storage Practices

To keep your cupcakes fresh, store them at room temperature. Place them in an airtight container. This helps prevent them from drying out. If you have leftover frosted cupcakes, use a container that allows a bit of space. This keeps the frosting intact.

Freezing Instructions

You can freeze cupcakes and frosting separately. Wrap the cooled cupcakes in plastic wrap. Then, place them in a freezer bag. For frosting, store it in an airtight container. When you want to serve them, thaw the cupcakes in the fridge overnight. Frost them once they are fully thawed.

Shelf Life

When stored properly, cupcakes last about 3 to 4 days at room temperature. If you freeze them, they can last for up to 3 months. Signs of spoilage include a dry texture or mold. Always check before enjoying your treat.

FAQs

How do I make cupcakes moist?

To make cupcakes moist, use room-temperature butter. Cream it well with sugar. This step adds air, which helps. Use buttermilk for extra moisture. Don’t overmix the batter; it can dry out your cupcakes. Add diced strawberries gently at the end. This keeps them juicy and adds flavor.

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them and drain any extra juice. Diced frozen strawberries work well in the batter. They may not be as firm, but they still taste great. Just remember to fold them in gently to avoid too much juice.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix milk with vinegar or lemon juice. Use one tablespoon of vinegar or lemon juice in a cup of milk. Let it sit for about five minutes. This will mimic buttermilk’s tangy flavor and acidity.

How do I adjust the recipe for a larger batch?

To make more cupcakes, multiply the ingredients by the number you want. For example, double the amounts for 24 cupcakes. Make sure to use larger mixing bowls. Bake in batches if your oven is small. Adjust time if using larger pans.

Is there a vegan version of Strawberry Lemonade Cupcakes?

Yes, you can make vegan strawberry lemonade cupcakes. Replace the eggs with flaxseed meal mixed with water. Use plant-based butter and almond or oat milk with lemon juice instead of buttermilk. This keeps the cupcakes tasty and light while being dairy-free.

This blog post covers all you need for delicious Strawberry Lemonade Cupcakes. You learned about the key ingredients, how to mix and bake, and tips for perfect frosting. Variations and storage ideas will keep your treats fresh. Remember, baking is fun, so don’t stress! Follow these steps and enjoy making cupcakes that everyone will love. Happy bakin

To make delightful strawberry lemonade cupcakes, you need the following: Cupcake Batter: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ cup buttermilk - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced Frosting: - ½ cup powdered sugar - 2 tablespoons lemon juice - 1 tablespoon butter, softened Optional Garnishes: - Fresh strawberries - Lemon slices Using fresh strawberries and lemon juice makes a big difference. It gives the cupcakes a bright flavor. The zest adds a nice touch too. If you want to impress, use those garnishes! They make the cupcakes look extra special. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps the cupcakes rise. Next, grab your cupcake tin and line it with paper liners. This keeps the cupcakes from sticking and makes serving easy. In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it looks light and fluffy. Then, add the eggs one by one. Be sure to mix well after each egg. After the eggs, stir in buttermilk, fresh lemon juice, and lemon zest. Make sure everything is well combined for a great flavor. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step adds air and helps the cupcakes rise. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined. Do not overmix, as this can make the cupcakes tough. Finally, fold in the diced strawberries for a fresh burst of flavor. Now, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This allows space for rising. Bake the cupcakes in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack. While the cupcakes cool, prepare the frosting. In a bowl, mix the softened butter and powdered sugar. Gradually add the lemon juice while beating the mixture. Keep mixing until it is light and fluffy. This will give your frosting the right texture and taste. Once the cupcakes are cool, it’s time to frost them. You can use a piping bag for a pretty look or simply use a knife. Spread the lemon buttercream evenly on top of each cupcake. For a decorative touch, add a fresh strawberry and a small lemon slice on each one. This makes them look as good as they taste! Preventing overmixing Mix the batter just until you combine the wet and dry ingredients. Overmixing makes cupcakes tough. Stir gently when adding strawberries. This keeps them whole and juicy. Ensuring even baking Place your cupcake tin in the center of the oven. This helps heat circulate evenly. Rotate the tin halfway through baking for a consistent rise. Each cupcake should bake evenly. Best tools for frosting Use a piping bag for neat designs. A small offset spatula works well for a smooth finish. If you don’t have these tools, a regular knife can also work fine. Tips for achieving a fluffy texture Make sure your butter is soft, not melted. This helps create air in the frosting. Gradually add lemon juice after mixing the sugar and butter. Beat until it is light and fluffy. Adding more citrus flavor Add extra lemon zest to the batter for a zesty kick. You can also add a splash of lemon juice for more brightness. This makes the cupcakes taste fresh and vibrant. Using different berries Try using raspberries or blueberries instead of strawberries. Each berry adds a unique flavor twist. Mix and match to find your favorite combination! Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to keep your cupcakes light and fluffy. Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack to prevent the frosting from melting. Fresh Strawberries for Garnish: Use fresh strawberries for garnish to enhance flavor and presentation, making your cupcakes more appealing. {{image_2}} You can play with the frosting to add fun flavors. Try making a strawberry frosting. Just puree fresh strawberries and mix them with butter and powdered sugar. This gives a bright pink color and a fruity taste. You can also swap the lemon frosting for something citrusy. Consider using lime or orange juice. These options give a fresh twist to your cupcakes. Each choice brightens the flavor and makes your treats unique. If you need a gluten-free version, you can use almond flour or a gluten-free blend. Keep the rest of the recipe the same. You should check the baking time. Gluten-free cupcakes may bake faster. Start checking them a few minutes early. A toothpick should come out clean when they are done. Making mini cupcakes is a fun twist. They are perfect for parties or gatherings. Just use the same batter but fill each liner less full. Bake for about 12-15 minutes, and watch for doneness. For a layered dessert, stack cupcakes with frosting in a glass. Alternate layers of cupcake and frosting for a beautiful treat. Top with fruits for a colorful finish. Each bite will be a burst of flavor! To keep your cupcakes fresh, store them at room temperature. Place them in an airtight container. This helps prevent them from drying out. If you have leftover frosted cupcakes, use a container that allows a bit of space. This keeps the frosting intact. You can freeze cupcakes and frosting separately. Wrap the cooled cupcakes in plastic wrap. Then, place them in a freezer bag. For frosting, store it in an airtight container. When you want to serve them, thaw the cupcakes in the fridge overnight. Frost them once they are fully thawed. When stored properly, cupcakes last about 3 to 4 days at room temperature. If you freeze them, they can last for up to 3 months. Signs of spoilage include a dry texture or mold. Always check before enjoying your treat. To make cupcakes moist, use room-temperature butter. Cream it well with sugar. This step adds air, which helps. Use buttermilk for extra moisture. Don't overmix the batter; it can dry out your cupcakes. Add diced strawberries gently at the end. This keeps them juicy and adds flavor. Yes, you can use frozen strawberries. Just thaw them and drain any extra juice. Diced frozen strawberries work well in the batter. They may not be as firm, but they still taste great. Just remember to fold them in gently to avoid too much juice. If you don't have buttermilk, mix milk with vinegar or lemon juice. Use one tablespoon of vinegar or lemon juice in a cup of milk. Let it sit for about five minutes. This will mimic buttermilk's tangy flavor and acidity. To make more cupcakes, multiply the ingredients by the number you want. For example, double the amounts for 24 cupcakes. Make sure to use larger mixing bowls. Bake in batches if your oven is small. Adjust time if using larger pans. Yes, you can make vegan strawberry lemonade cupcakes. Replace the eggs with flaxseed meal mixed with water. Use plant-based butter and almond or oat milk with lemon juice instead of buttermilk. This keeps the cupcakes tasty and light while being dairy-free. This blog post covers all you need for delicious Strawberry Lemonade Cupcakes. You learned about the key ingredients, how to mix and bake, and tips for perfect frosting. Variations and storage ideas will keep your treats fresh. Remember, baking is fun, so don't stress! Follow these steps and enjoy making cupcakes that everyone will love. Happy baking!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with strawberry and lemon flavors, topped with a light lemon buttercream frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 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
  • 2 tablespoons fresh lemon juice
  • 1 zest lemon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, diced
  • 0.5 cup powdered sugar (for frosting)
  • 2 tablespoons lemon juice (for frosting)
  • 1 tablespoon butter, softened (for frosting)
  • as needed fresh strawberries and lemon slices (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Then, stir in the buttermilk, fresh lemon juice, and lemon zest until well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the diced strawberries.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting by mixing the softened butter and powdered sugar in a bowl. Gradually add the lemon juice and beat until light and fluffy.
  • Once the cupcakes are completely cool, frost them with the lemon buttercream using a piping bag or a knife.
  • For a decorative touch, garnish each cupcake with a fresh strawberry and a small lemon slice.

Notes

For best results, use fresh strawberries and serve immediately after frosting.
Keyword cupcakes, dessert, lemon, strawberry

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating




Hey, hey y'all!

Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.