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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh strawberries, pureed - 1 cup powdered sugar - 4 oz cream cheese, softened - 2 tablespoons butter, softened - 1 tablespoon fresh lemon juice - Extra strawberries for decoration When I make Strawberry Lemonade Cupcakes, I always start with the ingredients. This cupcake recipe is simple and fun. It uses fresh strawberries and zesty lemon. The blend of flavors makes each bite refreshing. For the dry ingredients, I use all-purpose flour, baking powder, baking soda, and salt. These basics help the cupcakes rise and stay soft. I mix them well in a bowl. Next, I gather the wet ingredients. I love using softened butter for creaminess. I beat it with granulated sugar until fluffy. Then I add eggs, vanilla, buttermilk, lemon zest, and lemon juice. The lemon juice and zest add a bright kick. Finally, I fold in pureed strawberries to give the cupcakes a fruity twist. For the frosting, I mix cream cheese and butter until smooth. I add powdered sugar and lemon juice. This creates a light and tangy frosting. I top each cupcake with a fresh strawberry for a touch of color. These ingredients come together to make a delightful summer treat. They are perfect for parties or just a sunny day at home. - Preheat your oven to 350°F (175°C). - Line a muffin tray with cupcake liners. - Whisk together the flour, baking powder, baking soda, and salt. - Cream butter and sugar until light and fluffy. - Incorporate eggs one at a time and mix well. - Stir in vanilla extract, buttermilk, lemon zest, and lemon juice. - Gradually add dry ingredients to wet mixture. - Carefully fold in pureed strawberries. - Divide batter into prepared muffin tray. - Bake for 18-20 minutes or until a toothpick comes out clean. - Beat cream cheese and butter until smooth. - Gradually add powdered sugar and lemon juice, mix until fluffy. - Once cooled, frost cupcakes and garnish with fresh strawberries. - Accurate measurements are key for success. Use a scale or measuring cups. - Over-mixing leads to dense cupcakes. Mix just until combined. - Room temperature ingredients make smoother frosting. Take your butter and cream cheese out early. - Use a piping bag for pretty designs. It’s fun and easy to do! - Pair these cupcakes with cold lemonade. It’s a perfect summer match! - These treats shine at parties, picnics, or any celebration. Everyone will love them! {{image_2}} You can switch up the flavors in your cupcakes. If you want a different taste, try using raspberries or blueberries instead of strawberries. Both fruits add a nice tartness. For adults, add a splash of vodka to the batter. This will give your cupcakes a fun twist for summer parties. The frosting can also change the cupcake's vibe. Instead of cream cheese frosting, try buttercream or whipped cream. Both options add a light and airy touch. To make it even better, add some citrus zest to the frosting. This will enhance the lemon flavor and make it even more refreshing. If you follow a gluten-free diet, you can still enjoy these cupcakes. Use a 1:1 gluten-free flour blend to replace the regular flour. For those who are vegan, you can make easy swaps. Replace the eggs with flaxseed meal mixed with water. Use plant-based butter instead of regular butter. This way, everyone can enjoy a tasty treat! Store your cupcakes in an airtight container. They stay fresh at room temperature for up to three days. If you want them to last longer, refrigerate them. They can stay good for five to seven days in the fridge. You can freeze unfrosted cupcakes for up to three months. Make sure to place them in a freezer-safe container. When you're ready to enjoy them, thaw the cupcakes at room temperature. Once they are soft, you can frost and serve them. If you have leftover frosting, store it in the refrigerator. It will stay fresh for up to a week. Just make sure to cover it well to prevent it from drying out. Yes, but ensure they are thawed and excess liquid is drained. Frozen strawberries can work well, but fresh ones give the best taste. They add a burst of flavor that brightens the cupcakes. A toothpick inserted in the center should come out clean. Keep an eye on them after about 18 minutes. If the toothpick has batter on it, bake for another minute and check again. Yes, adjust the baking time and use a 9-inch round cake pan. The cupcakes bake quickly, so a cake may need 25 to 30 minutes. Check with a toothpick to be sure it's done. You can use milk combined with a splash of vinegar or lemon juice as a substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice and let it sit for about five minutes. This gives you a great buttermilk substitute. These cupcakes blend fresh strawberries and zesty lemon for a delightful treat. You’ve learned to prep, mix, bake, and frost them with ease. Remember to measure accurately and avoid over-mixing for the best results. Try different flavors or dietary options to suit your taste. Enjoy these cupcakes at any event or just for fun. Baking can be a joy, and these cupcakes will surely impress anyone who tastes them!

Strawberry Lemonade Cupcakes

Get ready to impress with these delightful Strawberry Lemonade Cupcakes! Perfectly fluffy and bursting with fresh strawberry flavor, these treats combine zesty lemon and creamy frosting for a deliciously sweet experience. Ideal for summer parties or any special occasion, this easy recipe is a must-try. Click through to discover how to make these scrumptious cupcakes and treat yourself and your loved ones today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 cup fresh strawberries, pureed

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

2 tablespoons butter, softened

1 tablespoon fresh lemon juice (for frosting)

Extra strawberries for decoration

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Incorporate the buttermilk, lemon zest, and lemon juice into the mixture, mixing until combined.

            Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.

              Fold in the pureed strawberries carefully, ensuring an even distribution throughout the batter.

                Divide the cupcake batter into the prepared muffin tray, filling each liner about 2/3 full.

                  Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.

                      Gradually add the powdered sugar and mix well. Finally, add the lemon juice and beat until the frosting is fluffy.

                        Once the cupcakes are completely cooled, frost them generously with the prepared lemon cream cheese frosting using a piping bag or a spatula.

                          Decorate each cupcake with a fresh strawberry on top for an extra touch.

                            Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 12 cupcakes