Strawberry Lemonade Cupcakes (Printable)
Light fluffy cupcakes with fresh strawberries and zesty lemon topped with creamy strawberry-lemon buttercream frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1⅓ cups (170 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup (80 ml) whole milk
09 - ¼ cup (60 ml) fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - ½ cup (80 g) fresh strawberries, diced
→ Strawberry Lemonade Buttercream
12 - ½ cup (115 g) unsalted butter, softened
13 - 2 cups (240 g) powdered sugar, sifted
14 - 2 tablespoons fresh lemon juice
15 - ¼ cup (40 g) strawberries, pureed
16 - ½ teaspoon vanilla extract
17 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper 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 mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next.
05 - Mix in the fresh lemon juice and finely grated lemon zest until evenly combined.
06 - Add the dry ingredient mixture to the wet batter in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
07 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to overmix and break up the fruit.
08 - Divide the batter evenly among the 12 cupcake liners, filling each liner approximately two-thirds full.
09 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking for even results.
10 - Remove the cupcakes from the muffin tin and transfer to a wire cooling rack. Allow to cool completely before frosting.
11 - Beat the softened butter with an electric mixer until creamy and smooth. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add the fresh lemon juice, strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is airy and all ingredients are fully combined.
12 - Once the cupcakes have cooled completely, frost generously with the strawberry lemonade buttercream using a piping bag or spatula. Garnish with thin strawberry slices or a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- Real fruit in both the cake and frosting means every bite tastes like actual strawberries, not artificial flavoring.
- The lemon zest and juice cut through the sweetness perfectly so these never feel heavy or cloying.
02 -
- Overmixing the batter after adding flour creates dense, tough cupcakes instead of the tender ones you want.
- Pat the diced strawberries dry with a paper towel before folding them in or excess moisture will sink them and create soggy pockets.
03 -
- Use a cookie scoop to divide batter evenly so every cupcake bakes at the same rate and looks uniform.
- Room temperature ingredients blend seamlessly and prevent the batter from breaking or looking curdled.