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Strawberry Lemonade Cupcakes Delightful and Easy Treat

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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt For these cupcakes, I use all-purpose flour. It gives the right structure. Baking powder and baking soda help the cupcakes rise. Salt adds flavor and balances sweetness. - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 lemon (about 1 teaspoon) - 1 tablespoon freshly squeezed lemon juice Next, I combine unsalted butter and sugar. This mix needs to be light and fluffy. The eggs follow, adding richness and moisture. Buttermilk gives a nice tang. Lemon juice and zest add bright flavor. - 1 cup fresh strawberries, pureed Fresh strawberries are key! I use ripe strawberries for sweetness. Puree them to mix in the batter. This gives the cupcakes a lovely pink color and fruity taste. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Grab a standard cupcake pan and line it with colorful cupcake liners. This adds a fun touch to your cupcakes and makes them easy to remove. Next, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy. This takes about 3-4 minutes. Add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. This gives your batter a bright flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is important to ensure even rising. Now, combine the wet and dry mixtures. Gradually add the dry mix to the butter-sugar mix. Start and end with the dry mix. Alternate with the buttermilk and lemon juice. Mix until just combined. Overmixing will make the cupcakes dense. After that, gently fold in the fresh strawberry puree. Use a spatula to ensure the puree is evenly mixed. This will create a lovely pink color in your batter. Now, it’s time to fill the cupcake liners. Divide the batter evenly, filling each liner about 2/3 full. This allows room for the cupcakes to rise. Place the cupcake pan in the preheated oven. Bake for 18-20 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. To make great cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes tough. Mix just until the ingredients combine. This keeps cupcakes light and fluffy. After baking, let the cupcakes cool in the pan for five minutes. Then, transfer them to a wire rack. Cooling them fully is key for the best taste. Getting the right frosting consistency is important. Start with softened butter. Beat it until it’s smooth and creamy. Gradually add sifted powdered sugar. Mix on low speed to keep the sugar from flying everywhere. Once mixed, add heavy cream and lemon juice. Beat until light and fluffy. If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar. Taste as you go to find the perfect sweetness. Garnishing makes your cupcakes look special. Use fresh strawberry slices on top. This adds color and freshness. A sprinkle of lemon zest also adds a nice touch. It gives a hint of lemon flavor and looks pretty. You can even put a whole strawberry beside each cupcake for fun. These small touches make your strawberry lemonade cupcakes shine! Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter that incorporates air better, leading to fluffier cupcakes. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and airy. Overmixing can develop gluten and result in dense cupcakes. Check for Doneness: Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. This ensures perfect baking without dryness. Store Properly: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but let them come to room temperature before serving. {{image_4}} You can easily make these cupcakes vegan or gluten-free. For a vegan option, replace the eggs with flax eggs. To make flax eggs, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use a plant-based butter instead of unsalted butter. For gluten-free cupcakes, swap all-purpose flour with a gluten-free flour blend. Make sure it has xantham gum for better texture. Feel free to mix up the flavors! You can add other fruits like raspberries or blueberries. A teaspoon of almond or coconut extract can also give your cupcakes a fun twist. If you want more lemon flavor, add extra lemon juice or zest. This will make your cupcakes bright and fresh. Experimenting with flavors lets you find your perfect taste. While the strawberry lemon frosting is delicious, you can change it up. Try a cream cheese frosting for a tangy kick. You can also make a simple vanilla buttercream. Just use vanilla extract instead of lemon juice. Another fun idea is to add a chocolate ganache on top for a rich treat. These options keep your cupcakes exciting and let you enjoy different flavors. To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place parchment paper between the cupcakes if they touch. This keeps the frosting from sticking. You can also keep them in the fridge for a cool treat. Just remember to bring them to room temperature before serving. This makes the flavors shine. You can freeze these cupcakes for later enjoyment. Let them cool completely after baking. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. To thaw, take them out and let them sit at room temperature for about an hour. Frost them after thawing for the best taste. These delightful cupcakes stay fresh for about three days at room temperature. If stored in the fridge, they last up to a week. Always check for any signs of spoilage. If they look or smell off, it's best to discard them. Enjoy your tasty treats while they last! Yes, you can use frozen strawberries. Just thaw them first. Drain any excess liquid. You may want to chop them into smaller pieces. Frozen strawberries can still give you a nice flavor. They may change the texture a bit, but they work well in baking. You can replace eggs with applesauce or mashed bananas. Use 1/4 cup of either for each egg. This keeps the cupcakes moist. Another option is to use a mix of water, oil, and baking powder. Combine 2 tablespoons of water, 1 tablespoon of oil, and 1 teaspoon of baking powder for each egg. This helps the cupcakes rise. You can make a quick buttermilk substitute. Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will sour the milk and give you a similar taste. You can also use plain yogurt or sour cream. Just thin them with a bit of milk to match the consistency. You’ve explored the essential ingredients and methods for baking perfect strawberry cupcakes. We discussed dry and wet ingredients, as well as how to prepare fresh strawberries. I shared step-by-step instructions to guide you through baking, mixing, and frosting. You also learned tips to avoid common mistakes and variations for dietary needs. Baking is about creativity and fun. With these tips, you can create delicious cupcakes every time. Enjoy your baking journey!

WANT TO SAVE THIS RECIPE?

If you’re looking for a sweet treat that bursts with flavor, you’re in the right place! These Strawberry Lemonade Cupcakes are not only delightful, but they’re easy to make too. With fresh strawberries and tangy lemon, each bite is a taste of summer. Whether you’re baking for a special occasion or just to satisfy a craving, I’m here to guide you through each simple step. Let’s dive into this fun and tasty recipe together!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: The combination of strawberries and lemons creates a delightful balance of sweetness and tartness that is perfect for any occasion.
  2. Visual Appeal: These cupcakes are not only delicious but also visually stunning with their beautiful pink hue and vibrant garnishes.
  3. Perfect for Any Celebration: Whether it’s a birthday, summer gathering, or just a treat for yourself, these cupcakes are sure to impress your guests.
  4. Easy to Make: This recipe is straightforward and quick, making it accessible for bakers of all skill levels.

Ingredients

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

For these cupcakes, I use all-purpose flour. It gives the right structure. Baking powder and baking soda help the cupcakes rise. Salt adds flavor and balances sweetness.

Wet Ingredients

– ½ cup unsalted butter, softened to room temperature

– 1 cup granulated sugar

– 2 large eggs, at room temperature

– ½ cup buttermilk, at room temperature

– 1 teaspoon pure vanilla extract

– Zest of 1 lemon (about 1 teaspoon)

– 1 tablespoon freshly squeezed lemon juice

Next, I combine unsalted butter and sugar. This mix needs to be light and fluffy. The eggs follow, adding richness and moisture. Buttermilk gives a nice tang. Lemon juice and zest add bright flavor.

Strawberry Element

– 1 cup fresh strawberries, pureed

Fresh strawberries are key! I use ripe strawberries for sweetness. Puree them to mix in the batter. This gives the cupcakes a lovely pink color and fruity taste.

Step-by-Step Instructions

Preparation Steps

First, preheat your oven to 350°F (175°C). Grab a standard cupcake pan and line it with colorful cupcake liners. This adds a fun touch to your cupcakes and makes them easy to remove.

Mixing the Batter

Next, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy. This takes about 3-4 minutes.

Add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. This gives your batter a bright flavor.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is important to ensure even rising.

Now, combine the wet and dry mixtures. Gradually add the dry mix to the butter-sugar mix. Start and end with the dry mix. Alternate with the buttermilk and lemon juice. Mix until just combined. Overmixing will make the cupcakes dense.

After that, gently fold in the fresh strawberry puree. Use a spatula to ensure the puree is evenly mixed. This will create a lovely pink color in your batter.

Baking the Cupcakes

Now, it’s time to fill the cupcake liners. Divide the batter evenly, filling each liner about 2/3 full. This allows room for the cupcakes to rise.

Place the cupcake pan in the preheated oven. Bake for 18-20 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Tips & Tricks

Avoiding Common Mistakes

To make great cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes tough. Mix just until the ingredients combine. This keeps cupcakes light and fluffy. After baking, let the cupcakes cool in the pan for five minutes. Then, transfer them to a wire rack. Cooling them fully is key for the best taste.

Perfecting the Frosting

Getting the right frosting consistency is important. Start with softened butter. Beat it until it’s smooth and creamy. Gradually add sifted powdered sugar. Mix on low speed to keep the sugar from flying everywhere. Once mixed, add heavy cream and lemon juice. Beat until light and fluffy. If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar. Taste as you go to find the perfect sweetness.

Presentation Tips

Garnishing makes your cupcakes look special. Use fresh strawberry slices on top. This adds color and freshness. A sprinkle of lemon zest also adds a nice touch. It gives a hint of lemon flavor and looks pretty. You can even put a whole strawberry beside each cupcake for fun. These small touches make your strawberry lemonade cupcakes shine!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter that incorporates air better, leading to fluffier cupcakes.
  2. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and airy. Overmixing can develop gluten and result in dense cupcakes.
  3. Check for Doneness: Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. This ensures perfect baking without dryness.
  4. Store Properly: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but let them come to room temperature before serving.

Variations

Dietary Adjustments

You can easily make these cupcakes vegan or gluten-free. For a vegan option, replace the eggs with flax eggs. To make flax eggs, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use a plant-based butter instead of unsalted butter. For gluten-free cupcakes, swap all-purpose flour with a gluten-free flour blend. Make sure it has xantham gum for better texture.

Flavor Enhancements

Feel free to mix up the flavors! You can add other fruits like raspberries or blueberries. A teaspoon of almond or coconut extract can also give your cupcakes a fun twist. If you want more lemon flavor, add extra lemon juice or zest. This will make your cupcakes bright and fresh. Experimenting with flavors lets you find your perfect taste.

Alternative Frosting Ideas

While the strawberry lemon frosting is delicious, you can change it up. Try a cream cheese frosting for a tangy kick. You can also make a simple vanilla buttercream. Just use vanilla extract instead of lemon juice. Another fun idea is to add a chocolate ganache on top for a rich treat. These options keep your cupcakes exciting and let you enjoy different flavors.

Storage Info

Storing Cupcakes

To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place parchment paper between the cupcakes if they touch. This keeps the frosting from sticking. You can also keep them in the fridge for a cool treat. Just remember to bring them to room temperature before serving. This makes the flavors shine.

Freezing Instructions

You can freeze these cupcakes for later enjoyment. Let them cool completely after baking. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. To thaw, take them out and let them sit at room temperature for about an hour. Frost them after thawing for the best taste.

Shelf Life

These delightful cupcakes stay fresh for about three days at room temperature. If stored in the fridge, they last up to a week. Always check for any signs of spoilage. If they look or smell off, it’s best to discard them. Enjoy your tasty treats while they last!

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them first. Drain any excess liquid. You may want to chop them into smaller pieces. Frozen strawberries can still give you a nice flavor. They may change the texture a bit, but they work well in baking.

How do I make cupcakes without eggs?

You can replace eggs with applesauce or mashed bananas. Use 1/4 cup of either for each egg. This keeps the cupcakes moist. Another option is to use a mix of water, oil, and baking powder. Combine 2 tablespoons of water, 1 tablespoon of oil, and 1 teaspoon of baking powder for each egg. This helps the cupcakes rise.

What can I substitute for buttermilk?

You can make a quick buttermilk substitute. Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will sour the milk and give you a similar taste. You can also use plain yogurt or sour cream. Just thin them with a bit of milk to match the consistency.

You’ve explored the essential ingredients and methods for baking perfect strawberry cupcakes. We discussed dry and wet ingredients, as well as how to prepare fresh strawberries. I shared step-by-step instructions to guide you through baking, mixing, and frosting. You also learned tips to avoid common mistakes and variations for dietary needs.

Baking is about creativity and fun. With these tips, you can create delicious cupcakes every time. Enjoy your baking journe

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt For these cupcakes, I use all-purpose flour. It gives the right structure. Baking powder and baking soda help the cupcakes rise. Salt adds flavor and balances sweetness. - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 lemon (about 1 teaspoon) - 1 tablespoon freshly squeezed lemon juice Next, I combine unsalted butter and sugar. This mix needs to be light and fluffy. The eggs follow, adding richness and moisture. Buttermilk gives a nice tang. Lemon juice and zest add bright flavor. - 1 cup fresh strawberries, pureed Fresh strawberries are key! I use ripe strawberries for sweetness. Puree them to mix in the batter. This gives the cupcakes a lovely pink color and fruity taste. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Grab a standard cupcake pan and line it with colorful cupcake liners. This adds a fun touch to your cupcakes and makes them easy to remove. Next, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy. This takes about 3-4 minutes. Add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. This gives your batter a bright flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is important to ensure even rising. Now, combine the wet and dry mixtures. Gradually add the dry mix to the butter-sugar mix. Start and end with the dry mix. Alternate with the buttermilk and lemon juice. Mix until just combined. Overmixing will make the cupcakes dense. After that, gently fold in the fresh strawberry puree. Use a spatula to ensure the puree is evenly mixed. This will create a lovely pink color in your batter. Now, it’s time to fill the cupcake liners. Divide the batter evenly, filling each liner about 2/3 full. This allows room for the cupcakes to rise. Place the cupcake pan in the preheated oven. Bake for 18-20 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. To make great cupcakes, avoid overmixing the batter. Overmixing can make your cupcakes tough. Mix just until the ingredients combine. This keeps cupcakes light and fluffy. After baking, let the cupcakes cool in the pan for five minutes. Then, transfer them to a wire rack. Cooling them fully is key for the best taste. Getting the right frosting consistency is important. Start with softened butter. Beat it until it’s smooth and creamy. Gradually add sifted powdered sugar. Mix on low speed to keep the sugar from flying everywhere. Once mixed, add heavy cream and lemon juice. Beat until light and fluffy. If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar. Taste as you go to find the perfect sweetness. Garnishing makes your cupcakes look special. Use fresh strawberry slices on top. This adds color and freshness. A sprinkle of lemon zest also adds a nice touch. It gives a hint of lemon flavor and looks pretty. You can even put a whole strawberry beside each cupcake for fun. These small touches make your strawberry lemonade cupcakes shine! Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter that incorporates air better, leading to fluffier cupcakes. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and airy. Overmixing can develop gluten and result in dense cupcakes. Check for Doneness: Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. This ensures perfect baking without dryness. Store Properly: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but let them come to room temperature before serving. {{image_4}} You can easily make these cupcakes vegan or gluten-free. For a vegan option, replace the eggs with flax eggs. To make flax eggs, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use a plant-based butter instead of unsalted butter. For gluten-free cupcakes, swap all-purpose flour with a gluten-free flour blend. Make sure it has xantham gum for better texture. Feel free to mix up the flavors! You can add other fruits like raspberries or blueberries. A teaspoon of almond or coconut extract can also give your cupcakes a fun twist. If you want more lemon flavor, add extra lemon juice or zest. This will make your cupcakes bright and fresh. Experimenting with flavors lets you find your perfect taste. While the strawberry lemon frosting is delicious, you can change it up. Try a cream cheese frosting for a tangy kick. You can also make a simple vanilla buttercream. Just use vanilla extract instead of lemon juice. Another fun idea is to add a chocolate ganache on top for a rich treat. These options keep your cupcakes exciting and let you enjoy different flavors. To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place parchment paper between the cupcakes if they touch. This keeps the frosting from sticking. You can also keep them in the fridge for a cool treat. Just remember to bring them to room temperature before serving. This makes the flavors shine. You can freeze these cupcakes for later enjoyment. Let them cool completely after baking. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. To thaw, take them out and let them sit at room temperature for about an hour. Frost them after thawing for the best taste. These delightful cupcakes stay fresh for about three days at room temperature. If stored in the fridge, they last up to a week. Always check for any signs of spoilage. If they look or smell off, it's best to discard them. Enjoy your tasty treats while they last! Yes, you can use frozen strawberries. Just thaw them first. Drain any excess liquid. You may want to chop them into smaller pieces. Frozen strawberries can still give you a nice flavor. They may change the texture a bit, but they work well in baking. You can replace eggs with applesauce or mashed bananas. Use 1/4 cup of either for each egg. This keeps the cupcakes moist. Another option is to use a mix of water, oil, and baking powder. Combine 2 tablespoons of water, 1 tablespoon of oil, and 1 teaspoon of baking powder for each egg. This helps the cupcakes rise. You can make a quick buttermilk substitute. Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will sour the milk and give you a similar taste. You can also use plain yogurt or sour cream. Just thin them with a bit of milk to match the consistency. You’ve explored the essential ingredients and methods for baking perfect strawberry cupcakes. We discussed dry and wet ingredients, as well as how to prepare fresh strawberries. I shared step-by-step instructions to guide you through baking, mixing, and frosting. You also learned tips to avoid common mistakes and variations for dietary needs. Baking is about creativity and fun. With these tips, you can create delicious cupcakes every time. Enjoy your baking journey!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with strawberry and lemon flavors, topped with a fluffy strawberry lemon frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 0.5 cup buttermilk, at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon zest of 1 lemon
  • 1 cup fresh strawberries, pureed
  • 1 cup unsalted butter, softened to room temperature (for frosting)
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon freshly squeezed lemon juice (for frosting)
  • 0.5 cup fresh strawberries, finely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a standard cupcake pan by lining it with colorful cupcake liners.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  • Gradually add the dry mixture into the butter-sugar mixture, alternating with the buttermilk and lemon juice. Start and end with the dry mixture, mixing until just combined. Avoid overmixing to keep the cupcakes light.
  • Gently fold in the fresh strawberry puree using a spatula, ensuring an even distribution of flavor and color throughout the batter for a beautiful pink hue.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising during baking.
  • Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  • In a mixing bowl, beat the softened butter on medium speed until creamy and smooth. Gradually add the sifted powdered sugar, mixing on low speed to prevent a sugar cloud, until fully combined.
  • Add the heavy cream, lemon juice, and finely chopped strawberries to the butter mixture. Beat on high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
  • Once the cupcakes are thoroughly cooled, use a piping bag or a spatula to generously frost each cupcake with the strawberry lemon frosting.
  • For an extra touch, garnish each cupcake with fresh strawberry slices or a sprinkle of lemon zest to enhance their visual appeal.

Notes

For an extra touch, garnish with fresh strawberry slices or lemon zest.
Keyword cupcakes, dessert, lemon, strawberry

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