Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes are a delightful treat that perfectly balances the bright citrus of lemon with the sweet and fresh taste of strawberries.
Equipment
- Mixing Bowls – For preparing the cupcake batter and frosting.
- Hand or Stand Mixer – To blend and aerate the batter and to whip up the buttercream.
- 12-Cup Muffin Pan – For baking the cupcakes.
- Cupcake Liners – Prevents sticking and makes it easy to remove cupcakes.
- Cooling Rack – Essential for cooling the cupcakes before frosting.
Ingredients
- Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Strawberry Buttercream Frosting
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 3 cups powdered sugar sifted
- 1/4 cup fresh strawberries pureed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Prepare batter: Cream butter and sugar, add eggs, lemon zest, and lemon juice. Gradually add flour mixture, alternating with milk.
- Bake for 18-20 minutes. Cool completely on a wire rack.
- Prepare frosting: Beat butter and cream cheese until smooth, gradually adding powdered sugar. Fold in strawberry puree and vanilla.