The wonderful magic happens when tangy lemon meets sweet, succulent strawberries in this Strawberry Lemonade Cupcakes Recipe. Imagine biting into a soft, moist cupcake bursting with fresh strawberry flavor, perfectly balanced by a bright hint of lemon zest and juice. This delightful treat captures the playful spirit of summer in every bite, making it an instant favorite for any occasion. Whether you’re a seasoned baker or trying your hand at cupcakes for the first time, this recipe is approachable, rewarding, and absolutely scrumptious.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect combination of flavor, texture, and color that makes the Strawberry Lemonade Cupcakes Recipe so unforgettable.
- 1 1/2 cups all-purpose flour: Provides the sturdy yet tender structure your cupcakes need.
- 1 teaspoon baking powder: Helps your cupcakes rise beautifully and stay light.
- 1/2 teaspoon baking soda: Enhances leavening for that perfect crumb.
- 1/4 teaspoon salt: Balances sweetness and strengthens the overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for a tender crumb.
- 1 cup granulated sugar: Sweetens without overpowering the natural fruit flavors.
- 2 large eggs: Bind ingredients together while adding softness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the batter.
- 2 tablespoons lemon zest: Infuses a zesty brightness that’s the hallmark of this recipe.
- 1/4 cup fresh lemon juice: Adds natural tartness and lifts the flavor profile.
- 1/2 cup whole milk: Keeps the batter moist while balancing richness.
- 1/2 cup fresh strawberries, pureed: Central to delivering that fresh strawberry punch in every cupcake.
- 1/2 teaspoon strawberry extract: Boosts the strawberry flavor beautifully, without artificial taste.
- 2 cups powdered sugar: Essential for creamy, sweet frosting with a smooth finish.
- 1/4 cup unsalted butter, softened: Forms the luscious base of the frosting.
- 1 tablespoon lemon juice: Adds a sharp tang that balances the sweetness of the frosting.
- 1 teaspoon vanilla extract: Brings a comforting aroma and flavor into the frosting.
- 1 tablespoon milk: Adjusts the frosting’s consistency perfectly for spreading or piping.
- 1/4 cup fresh strawberries, pureed: Gives the frosting its pretty pink color and a fresh fruit taste.
How to Make Strawberry Lemonade Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and come out with perfect shapes ready for frosting.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combination is the secret to achieving a balanced rise and texture in your cupcakes.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3 to 4 minutes. This creaming traps air that helps make your cupcakes delightfully airy.
Step 4: Add Eggs
Add the eggs one at a time, mixing well after each addition. This careful approach keeps the batter smooth and well-emulsified, ensuring a tender crumb.
Step 5: Incorporate Flavorings
Mix in the vanilla extract, lemon zest, and fresh lemon juice. These ingredients create the bright, fresh foundation for your Strawberry Lemonade Cupcakes Recipe, balancing sweet and tangy notes.
Step 6: Alternate Adding Dry Ingredients and Milk
Gradually add the flour mixture in three parts, alternating with the whole milk, beginning and ending with the flour. Mix gently until just combined to avoid tough cupcakes.
Step 7: Fold in Strawberries and Extract
Carefully fold in the pureed fresh strawberries and strawberry extract to infuse the batter with real fruit flavor and a hint of intensified strawberry goodness.
Step 8: Fill the Liners
Spoon the batter into your prepared cupcake liners, filling each about two-thirds full to give room for rise without overflowing.
Step 9: Bake to Perfection
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Knowing this timing keeps your cupcakes moist and perfectly cooked.
Step 10: Cool Before Frosting
Let your cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and sets you up for an ideal frosting application.
Step 11: Make the Frosting
Cream the softened butter and powdered sugar until smooth and fluffy, then mix in lemon juice, vanilla extract, and milk for a frosting that’s tangy, sweet, and spreadable.
Step 12: Add Fresh Strawberry Puree to Frosting
Fold the fresh strawberry puree into the frosting until evenly pink and deliciously fruity—perfect to crown your cupcakes with a burst of flavor and color.
Step 13: Frost the Cupcakes
Once cooled, frost your cupcakes with the strawberry lemonade frosting using a spatula or piping bag for a pretty finish that tastes just as stunning as it looks.
Step 14: Serve and Enjoy
Your Strawberry Lemonade Cupcakes Recipe is ready to serve. Get ready to impress family and friends with these delightful summer-inspired treats!
How to Serve Strawberry Lemonade Cupcakes Recipe
Garnishes
Fresh garnishes take these cupcakes from wonderful to wow. Top each cupcake with a small slice of fresh strawberry or a tiny twist of lemon zest to highlight the natural flavors and add an inviting pop of color.
Side Dishes
Pair your Strawberry Lemonade Cupcakes with light refreshers like sparkling water with lemon or a chilled fruit salad for a perfectly balanced summer dessert experience.
Creative Ways to Present
Think outside the cupcake wrapper! Present these treats on a rustic wooden board adorned with fresh berries and lemon slices, or serve them individually in pretty pastel-colored cupcake wrappers for a charming touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days to keep the frosting fresh and the cupcakes moist.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to three months. Thaw completely before frosting and serving.
Reheating
To enjoy the cupcakes warm, gently reheat them in the microwave for 10-15 seconds, but avoid warming frosted cupcakes to preserve the fresh flavor and texture of the frosting.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but be sure to thaw and drain them well before pureeing to avoid excess moisture that could affect the batter’s consistency.
Is strawberry extract necessary?
Strawberry extract isn’t absolutely necessary, but it really boosts the strawberry flavor to complement the fresh berries and gives your cupcakes an extra punch of fruitiness.
Can I make this recipe dairy-free?
Absolutely! Use a dairy-free butter substitute and a plant-based milk such as almond or oat milk to make this cupcake recipe suitable for dairy-free diets without sacrificing flavor or texture.
How long do these cupcakes stay fresh?
When stored properly at room temperature or refrigerated, these cupcakes remain fresh and delicious for up to five days.
Can I double this recipe?
Yes! This Strawberry Lemonade Cupcakes Recipe scales beautifully. Just double all the ingredients and bake in batches or use additional pans, keeping a close eye on baking times.
Final Thoughts
If you’re craving a dessert that’s bursting with fresh fruit flavor and a zingy lemony twist, the Strawberry Lemonade Cupcakes Recipe is calling your name. It’s a recipe that’s both simple and sophisticated, perfect for sharing with loved ones or sneaking bites when no one’s looking. Give it a try and let these cupcakes brighten your kitchen and your day!
