Strawberry Lemonade Cupcakes (Recipe for Printing)
This spring-inspired strawberry lemonade dessert blends fresh berries and tangy lemon zest into soft cupcakes. Ideal for warm weather gatherings. Save & click.
# What You Need:
→ Cupcake Base
01 -
1 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened to room temperature
05 -
1 cup granulated sugar
06 -
2 tablespoons lemon zest
07 -
2 large eggs, whisked
08 -
1 1/2 teaspoons vanilla extract
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1/4 cup milk
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1/4 cup sour cream
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1/4 cup freshly squeezed lemon juice
12 -
8 ounces strawberries, fresh or frozen
→ Strawberry Lemonade Buttercream
13 -
3/4 cup unsalted butter, softened but slightly firm
14 -
3 to 4 cups powdered sugar
15 -
1 tablespoon whipping cream, if needed
# How to Make It:
01 -
Preheat oven to 350°F (177°C). Line a standard muffin tin with paper cupcake liners.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, and salt until fully combined.
03 -
In a large bowl, beat unsalted butter and granulated sugar with an electric mixer at medium speed until light and fluffy, about 3 minutes.
04 -
Beat in whisked eggs, lemon zest, and vanilla extract until well incorporated.
05 -
Add milk, sour cream, and freshly squeezed lemon juice to the butter mixture. Mix until just combined.
06 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
07 -
Gently fold chopped strawberries into the batter using a spatula, ensuring even distribution.
08 -
Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Remove cupcakes from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
10 -
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, whipping cream as needed, and continue to beat until light and fluffy. Blend in a small amount of strawberry puree or flavoring if desired.
11 -
Once cupcakes are completely cooled, frost generously with buttercream using a piping bag or spatula. Garnish with fresh strawberry slices or lemon zest for presentation.
# Extra Tips:
01 -
Use freshly squeezed lemon juice for a vibrant citrus flavor. For best frosting texture, ensure butter is softened but not melted.