Description

These Strawberry Lemonade Cupcakes are soft, fluffy, and bursting with fresh strawberry sweetness and bright lemon flavor, topped with a creamy strawberry lemonade buttercream for the perfect summer-inspired treat.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

1/4 cup fresh lemon juice

1/2 cup fresh strawberries, pureed

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

2–3 tbsp heavy cream

1/4 cup strawberry puree (for frosting)

1 tbsp fresh lemon juice (for frosting)

Pink food coloring (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually mix in the milk and fresh lemon juice. Gently fold in the strawberry puree until just combined without overmixing.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, mixing well after each addition.
Mix in the strawberry puree and lemon juice. Add heavy cream one tablespoon at a time until the desired consistency is reached. Add pink food coloring if desired.
Once the cupcakes are completely cool, frost generously and serve.

Notes

Add 1–2 teaspoons of lemon zest to the batter or frosting for extra citrus flavor.

Fold in small diced strawberries for added texture and strawberry intensity.

For a filled version, core the cupcakes and add strawberry jam before frosting.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Unfrosted cupcakes can be frozen for up to 2 months and thawed at room temperature before frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 38 g
Sodium: 160 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg