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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 - 1 teaspoon finely grated lemon zest - ½ cup fresh lemon juice - ½ cup buttermilk - 1 cup fresh strawberries, pureed - ½ cup powdered sugar - 1 teaspoon lemon juice When making Strawberry Lemonade Cupcakes, you need both dry and wet ingredients. The dry ingredients include flour, baking powder, baking soda, and salt. These form the base of your cupcake. For the wet ingredients, you will use softened butter, sugar, eggs, vanilla, lemon zest, lemon juice, buttermilk, and pureed strawberries. The combination of these elements creates a moist and flavorful cake. For the frosting, you will need powdered sugar and lemon juice. This simple frosting adds a sweet and tangy finish to your cupcakes. Gather all these ingredients before starting. This step helps you stay organized and makes the baking process smooth. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare muffin tin with cupcake liners. Start by setting your oven. This step is key. Get it nice and hot. While it warms, grab your muffin tin. Line it with cupcake liners. This will help keep your cupcakes from sticking. - Combine flour, baking powder, baking soda, and salt. Next, take a bowl. Add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these dry ingredients well. This helps everything blend. - Beat softened butter and granulated sugar until fluffy. Now, grab a larger bowl. Add ½ cup of softened butter. Also, add 1 cup of granulated sugar. Use an electric mixer to beat them together. You want the mix to be light and fluffy. This should take about 3-4 minutes. - Incorporate eggs, vanilla extract, and lemon zest. Crack 2 large eggs into the bowl, one at a time. Mix well after each egg. Now, add 1 teaspoon of vanilla extract and 1 teaspoon of finely grated lemon zest. Keep mixing until it’s all combined. - Alternate adding lemon juice and buttermilk with flour mixture. Turn your mixer to a low speed. Now, add ½ cup of fresh lemon juice. Follow this with ½ cup of buttermilk. Then, add some of your flour mix. Alternate between the wet and dry until combined. Start and end with the flour. Be careful not to overmix. - Fold in pureed strawberries and spoon into liners. Take 1 cup of pureed strawberries. Gently fold this into the batter. This adds a fresh touch. Now, spoon the batter into your lined cupcake tins. Fill each about two-thirds full. - Bake for 18-20 minutes and cool. Place your muffin tin in the oven. Bake for about 18-20 minutes. Check with a toothpick. If it comes out clean, they’re done. Let them cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. - Mix powdered sugar with lemon juice until smooth. While your cupcakes cool, make the frosting. In a small bowl, mix ½ cup of powdered sugar with 1 teaspoon of lemon juice. Beat until smooth. If it’s too thick, add a splash of water. - Frost cooled cupcakes and garnish with strawberries. Once the cupcakes are cool, frost each one. Use a generous amount of lemon frosting. For the final touch, add a fresh strawberry slice on top. Enjoy your delightful Strawberry Lemonade Cupcakes! Using room temperature ingredients is key. When butter and eggs are at room temperature, they mix better. This helps create a light and airy batter. Cold ingredients can lead to dense cupcakes. Mixing the batter just right is important too. Overmixing can cause cupcakes to be tough. I recommend mixing until you see no dry flour. Then, gently fold in the pureed strawberries. This keeps the cupcakes soft and tender. To get the ideal creamy frosting, start with soft butter. Mix it well with powdered sugar and lemon juice. If your frosting is too thick, add a little water. This helps reach the right creamy consistency. If you want to add color, use food coloring. A few drops can make your frosting pop. You can match it to your cupcakes or go wild with colors. Just remember, a little goes a long way! Watch out for underbaking. Cupcakes should bake for 18-20 minutes. Use a toothpick to check doneness. If it comes out clean, your cupcakes are ready. If not, give them more time. Don’t overfill your cupcake liners. Fill each one about two-thirds full. This allows room for rising and prevents overflow. Too much batter can lead to messy cupcakes. Pro Tips Use Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes rather than light and fluffy ones. Adjust Baking Time: Ovens can vary, so keep an eye on your cupcakes as they bake. Check for doneness a minute or two before the suggested time to avoid overbaking. Experiment with Toppings: Feel free to add other toppings such as whipped cream or a drizzle of lemon glaze for an extra burst of flavor on your cupcakes. {{image_4}} To make vegan strawberry lemonade cupcakes, you need to replace eggs and butter. Use flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it becomes gel-like. For butter, you can use coconut oil or any vegan butter. Both options will keep your cupcakes moist and tasty. If you want a gluten-free version, choose a good gluten-free flour blend. Look for a mix that contains rice flour, almond flour, or tapioca flour. These blends work well and can hold moisture. You might also want to add a little extra baking powder to help the cupcakes rise. This helps keep the texture light and fluffy. You can change the flavor by adding other berries or citrus. Raspberries or blueberries can add a new twist. Simply fold in one cup of your chosen berry after mixing the batter. For a citrus kick, try using lime zest and lime juice instead of lemon. This gives the cupcakes a fresh and zesty taste that is sure to please. To keep your Strawberry Lemonade Cupcakes fresh, store them at room temperature. Place them in an airtight container. This method keeps them soft and moist for up to three days. If you have a warm kitchen, it’s best to keep them in a cool spot, away from sunlight. If you prefer, you can refrigerate the cupcakes. Just make sure to cover them well. This will help them last for about a week. However, the cold may change their texture slightly. Freezing your cupcakes is a great way to enjoy them later. First, let the cupcakes cool completely. Then, wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe bag or container. This way, they won’t get freezer burn. You can freeze them for up to three months and still enjoy their bright flavors. When you’re ready to enjoy your frozen cupcakes, take them out of the freezer. Remove the plastic wrap and place them on a plate. Let them thaw at room temperature for about an hour. This method keeps the cupcakes moist and tasty. You can also warm them slightly in the microwave for 10-15 seconds if you like them warm. To keep your cupcakes moist, use room temperature ingredients. This includes butter, eggs, and buttermilk. They mix better and trap air, which helps with rising. Also, be careful not to overbake. Check the cupcakes a minute or two early. If a toothpick comes out clean, they are done. Lastly, adding pureed strawberries gives extra moisture. Yes, you can make the batter ahead of time. Store it in an airtight container in the fridge for up to 24 hours. Before baking, let the batter sit at room temperature for about 30 minutes. This helps it rise well when you bake. If you want to swap out strawberries, try raspberries or blueberries. Both fruits can give a nice flavor. You can also use peach or mango puree for a tropical twist. Each fruit will change the taste, so be bold and experiment! To reduce the sweetness, cut back on sugar. You can lower the granulated sugar by 1/4 cup. Adding a pinch of salt can balance flavors, too. Another idea is to use unsweetened fruit puree instead of sweetened. Absolutely! Boxed cake mix can save time. Use it as a base, then mix in fresh lemon juice and pureed strawberries. This way, you still get that yummy flavor. Follow the box instructions for baking times. You now know the steps to make delicious strawberry lemonade cupcakes. Start with the right ingredients and follow the mixing process closely. Remember to use room temperature items to get the best texture. Avoid common mistakes for perfect results. You can also explore fun variations or storage tips as you enjoy these treats. With practice, you'll perfect this recipe and impress friends and family with your baking skills. Enjoy every bite of your sweet creation!

Strawberry Lemonade Cupcakes

Delightful cupcakes bursting with fresh strawberry and lemon flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 0.5 cups fresh lemon juice, freshly squeezed
  • 0.5 cups buttermilk, at room temperature
  • 1 cups fresh strawberries, pureed until smooth
  • 0.5 cups powdered sugar (for frosting)
  • 1 teaspoon lemon juice (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to prevent sticking.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly blended and set the bowl aside.
  • In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-4 minutes.
  • Crack the eggs into the bowl one at a time, ensuring to mix well after each addition. Then, add the vanilla extract and lemon zest, mixing until everything is well incorporated.
  • With the mixer on low speed, gradually add the fresh lemon juice and buttermilk to the butter-sugar mixture alternately with the previously prepared dry ingredients. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix. Gently fold in the pureed strawberries until fully blended.
  • Carefully spoon the cupcake batter into the prepared cupcake liners, filling each one about two-thirds full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting by mixing the powdered sugar with the lemon juice in a small bowl. Beat until the frosting is smooth and fluffy. If the frosting is too thick, add a splash of water to reach your desired consistency.
  • Once the cupcakes have cooled completely, generously frost each one with the lemon frosting. For an extra touch, garnish each cupcake with a slice of fresh strawberry on top.

Notes

For an extra touch, garnish each cupcake with a slice of fresh strawberry.
Keyword cupcakes, dessert, lemon, strawberry