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Strawberry Lemonade Cupcakes Recipe

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★★★★★

4.3 from 20 reviews

Delight in these refreshing Strawberry Lemonade Cupcakes, featuring moist lemon-infused cake bases topped with a luscious strawberry puree frosting. Perfectly balanced with tangy lemon zest and fresh strawberries, these cupcakes offer a vibrant twist on a classic treat with a smooth, creamy finish.

Ingredients

Scale

Cupcakes

  • 1 1/2 cups all-purpose flour (187.5 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons lemon zest (30 ml)
  • 2 large eggs, whisked
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup milk (60 ml)
  • 1/4 cup sour cream (60 ml)
  • 1/4 cup lemon juice (60 ml), freshly squeezed

Strawberry Frosting

  • 8 ounces strawberries (226 grams), fresh or frozen
  • 3/4 cup unsalted butter (168 grams), softened but still slightly firm
  • 3–4 cups powdered sugar (330–440 grams)
  • 1 tablespoon whipping cream (15 ml), if needed

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C or 160°C fan forced). Line a muffin tin with paper liners; this will yield 12 to 14 cupcakes.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar and lemon zest until the mixture is fluffy, about 2-3 minutes.
  4. Add Eggs and Flour Mixture (Part 1): Beat in the whisked eggs. With the mixer on low, mix in about one-third of the flour mixture, then incorporate the sour cream.
  5. Scrape Bowl and Continue Mixing: Turn off the mixer and scrape down the sides and bottom of the bowl to ensure even mixing.
  6. Add Flour Mixture (Part 2) and Milk: Beat in another third of the flour mixture, then add the milk. Mix just until combined to keep the batter light.
  7. Scrape and Add Final Flour Portion: Scrape the bowl again, then beat in the last third of the flour mixture.
  8. Incorporate Lemon Juice: Gently stir in the freshly squeezed lemon juice. Use a wire whisk to smooth out any lumps if necessary.
  9. Fill Muffin Cups: Spoon the batter into the lined muffin tin, filling each cup about two-thirds to three-quarters full.
  10. Bake Cupcakes: Bake one muffin tin at a time in the center of the oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool Cupcakes: Allow the cupcakes to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Strawberry Puree: Core the strawberries and place them in a food processor or blender. Pulse until smooth.
  13. Remove Seeds: Strain the puree through a metal sieve using the back of a spoon or spatula, discarding the seeds.
  14. Reduce Strawberry Puree: Transfer the seedless puree to a saucepan over low-medium heat. Simmer gently, stirring occasionally, until it thickens and darkens to a jam-like consistency, about 15 minutes. Cool the puree completely; refrigerate or freeze to speed cooling if desired.
  15. Make Frosting Base: In a large bowl, beat the softened butter until fluffy.
  16. Add Powdered Sugar and Puree: Add 2 cups of powdered sugar and mix on low speed. Stop the mixer and add 2-3 tablespoons of the cooled strawberry reduction; beat until well combined.
  17. Adjust Frosting Consistency: Gradually add the remaining powdered sugar, about half a cup at a time, and 1-2 more tablespoons of strawberry puree as needed until the frosting reaches your desired sweetness and thickness. Avoid adding more puree if the frosting begins to separate or become too thin. If too thick, beat in 1 tablespoon whipping cream.
  18. Frost Cupcakes: Use a knife or a piping bag fitted with a 1M tip to frost the cooled cupcakes generously.

Notes

  • You can use fresh or frozen strawberries for the frosting; just make sure to thaw frozen ones before pureeing.
  • To ensure moist cupcakes, do not overmix the batter after adding the flour ingredients.
  • If frosting becomes too thin or separates, avoid adding more strawberry puree; instead add a bit of cream to balance texture.
  • Leftover frosting can be stored in the refrigerator for up to 3 days; allow it to come to room temperature and re-whip before use.
  • For easier removal from the pan, use non-stick cupcake liners or lightly grease the muffin tin.

Keywords: strawberry cupcakes, lemon cupcakes, strawberry lemonade cupcakes, lemon zest cupcakes, strawberry frosting, summer cupcakes, homemade cupcakes

Find it online: https://epicrecipebox.com/strawberry-lemonade-cupcakes-recipe/