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Strawberry Lemonade Cupcakes Recipe

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  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 12-14 cupcakes
  • Diet: Vegetarian

Description

Delight in these Strawberry Lemonade Cupcakes featuring moist lemon-infused cake topped with a luscious strawberry puree frosting. Perfect for spring and summer gatherings, these cupcakes blend bright citrus flavors with fresh strawberry sweetness for a refreshing and indulgent treat.

Ingredients

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 to the touch
  • 3-4 cups powdered sugar (330-440 grams)
  • 1 tablespoon whipping cream (15 ml), if needed

Instructions

  1. Prepare Lemon Cupcakes: Preheat the oven to 350°F (180°C or 160°C fan forced). Line a muffin tin with muffin papers to yield 12-14 cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter, Sugar, and Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest on medium speed until fluffy, approximately 2-3 minutes.
  4. Add Eggs: Beat in the whisked eggs until fully incorporated.
  5. Incorporate Flour Mixture and Sour Cream: On low speed, beat in one-third of the flour mixture, then mix in the sour cream.
  6. Scrape Bowl: Turn off the mixer and scrape down the sides and bottom of the bowl to ensure even mixing.
  7. Add More Flour and Milk: Beat in another one-third of the flour mixture, then incorporate the milk, stopping as soon as it’s combined.
  8. Scrape Again and Add Remaining Flour: Scrape down the bowl again, then beat in the last one-third of the flour mixture until smooth.
  9. Add Lemon Juice: Gently stir in fresh lemon juice; use a wire whisk to smooth out any lumps.
  10. Fill Muffin Tin: Spoon batter into the prepared muffin papers, filling each about 2/3 to 3/4 full, resulting in 12-14 cupcakes.
  11. Bake: Bake one muffin tin at a time in the oven’s center rack for 15-18 minutes or until a toothpick inserted comes out clean.
  12. Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  13. Prepare Strawberry Puree: Core strawberries and pulse in a food processor until smooth. Strain puree through a metal sieve to remove seeds, discarding seeds.
  14. Reduce Puree: Heat the seedless strawberry puree in a saucepan over low-medium heat, stirring occasionally until it thickens to a jam-like consistency and darkens in color, about 15 minutes. Cool completely.
  15. Make Frosting: Beat the softened butter in a large bowl until fluffy. Add 2 cups powdered sugar and combine on low speed.
  16. Add Strawberry Puree: Turn off mixer, add 2-3 tablespoons of the reduced and cooled strawberry puree, then beat until incorporated.
  17. Adjust Frosting Texture: Gradually add remaining powdered sugar about half a cup at a time, mixing in 1-2 more tablespoons of strawberry puree as needed, stopping if frosting becomes too thin.
  18. Optional Cream Addition: If frosting is too thick, beat in 1 tablespoon of whipping cream for smoother consistency.
  19. Frost Cupcakes: Using a knife or piping bag fitted with a 1M tip, frost the cooled cupcakes generously with strawberry frosting.

Notes

  • Ensure butter is softened but not melted for optimal creaming results in both batter and frosting.
  • Use fresh lemon juice for the best bright lemon flavor in cupcakes.
  • To quicken cooling of the strawberry puree, refrigerate or freeze in a shallow container.
  • Do not overmix the batter once liquid ingredients are added to keep cupcakes tender.
  • Frost the cupcakes only after they are completely cool to prevent frosting melt.
  • The frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
  • You can substitute frozen strawberries if fresh are unavailable; thaw and drain excess liquid before processing.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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