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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup buttermilk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh strawberries, diced - 1/4 cup strawberry puree You can swap all-purpose flour with whole wheat flour. This adds fiber and nutrients. If you want a dairy-free option, use almond milk instead of buttermilk. For a vegan choice, replace eggs with flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. You can also use margarine instead of butter. When picking strawberries, look for bright red color and shiny skin. Avoid any with dark spots or mold. Fresh strawberries should feel firm and smell sweet. For lemons, choose ones that are heavy for their size. A shiny skin means more juice. Give them a gentle squeeze; they should feel slightly soft. {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This helps in easy removal after baking. Next, prepare your strawberry puree. In a blender, puree about 1/2 cup of fresh strawberries until smooth. Set this aside for later use in the batter. In a large mixing bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar using an electric mixer. Mix until the mixture is light and fluffy. Add 2 large eggs one at a time, making sure each egg is well blended before adding the next. Now, mix in 1/2 cup of buttermilk, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Blend this until smooth. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix. Gently fold in the diced strawberries and the prepared strawberry puree with a spatula. This ensures the strawberries are evenly spread in the batter. Next, divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready! Let the cupcakes cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely before frosting. To make the strawberry puree, you need fresh strawberries. Use about 1/2 cup of them. Rinse the strawberries under cold water. Remove the green tops and slice them. Place the sliced strawberries in a blender and blend until smooth. If you want a thicker puree, blend less. This puree adds a fresh strawberry flavor to your cupcakes. Baking perfect cupcakes takes practice, but I have some tips for you. First, make sure your butter is softened. Cold butter can lead to dense cupcakes. Second, measure your ingredients accurately. Too much flour can make them dry. Keep an eye on your baking time. Ovens can vary, so start checking your cupcakes at the 18-minute mark. Lastly, don’t open the oven door too soon. This can cause your cupcakes to sink. With these tips, your strawberry lemonade cupcakes will turn out great! To make these cupcakes shine, start with simple yet fun toppings. After frosting, add a small slice of fresh strawberry on top. A sprinkle of lemon zest adds a bright touch. For a playful twist, use colorful sprinkles. You can also pipe the frosting in fun shapes. Try swirls or rosettes for a fancy look. Let your creativity flow, and make each cupcake unique! For these cupcakes, I recommend a few frosting choices. A cream cheese frosting with lemon zest pairs well. It adds a tangy flavor that complements the cupcakes. You can also try a light strawberry buttercream. This frosting brings out the strawberry taste nicely. For a more refreshing option, a whipped cream frosting works great too. Each frosting adds a different twist, so pick your favorite! When baking these cupcakes, watch out for a few common mistakes. First, make sure your butter is softened, not melted. This helps create a light texture. Also, don’t overmix the batter after adding the dry ingredients. Gently fold in the strawberries to keep the cupcakes tender. Lastly, keep an eye on the baking time. Every oven is different, so check for doneness with a toothpick. Avoid these pitfalls, and you’ll have great cupcakes! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation, resulting in a lighter cupcake texture. Fresh Strawberries Matter: Using fresh strawberries will enhance the flavor of your cupcakes. Frozen strawberries can add extra moisture and alter the texture. Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to avoid dense cupcakes. A few lumps are okay! Cool Completely Before Frosting: Allow your cupcakes to cool completely to prevent the frosting from melting and sliding off. {{image_2}} You can use many frostings to top your cupcakes. Here are some great ideas: - Lemon Cream Cheese Frosting: This frosting is tangy and sweet. Mix cream cheese, butter, powdered sugar, and lemon zest for a great match. - Strawberry Buttercream: Blend strawberries into your buttercream for a fruity twist. Use fresh or frozen strawberries to achieve a bright pink color. - Vanilla Whipped Cream: Light and fluffy, whipped cream adds a nice touch. Just whip heavy cream with sugar and vanilla extract for quick frosting. Experimenting with these flavors can lead to fun surprises. Each one adds a unique taste to the cupcakes. You can make your cupcakes special by adding new ingredients. Here are some ideas: - Coconut Flakes: Adding unsweetened coconut gives a tropical twist. Mix it into the batter for extra texture. - Lemon Poppy Seeds: Use lemon poppy seeds to add a crunchy bite. This mix enhances the lemon flavor. - Mint: A little fresh mint can add a refreshing taste. Chop the mint finely and fold it into the batter. These additions can make your cupcakes more exciting and flavorful. Mini cupcakes are fun to eat and serve. Here’s how to make them: - Use a Mini Muffin Tin: Fill your mini muffin tin with cupcake liners. Use the same batter but fill each liner only halfway. - Adjust Baking Time: Bake mini cupcakes for about 12-15 minutes. Check for doneness with a toothpick. - Fun Toppings: Top each mini cupcake with a small dollop of frosting and a slice of strawberry. Mini cupcakes are perfect for parties or as a sweet treat. They are cute and easy to share with friends! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. If they are frosted, place a piece of wax paper between the cupcakes and the lid. This prevents the frosting from sticking. Always store them at room temperature, away from direct sunlight. This helps maintain their moisture and flavor. You can freeze these cupcakes for later enjoyment. To freeze, first let them cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a sturdy freezer bag or container. They will stay fresh in the freezer for up to three months. When you're ready to eat, just thaw them in the fridge overnight or at room temperature for a few hours. These cupcakes are best enjoyed within three days of baking. After this, they may lose their best taste and texture. To keep them fresh, always close the container tightly after serving. If you see any signs of mold or unusual smell, discard them right away. Enjoy your tasty treats while they are at their best! Yes, you can use frozen strawberries. Just thaw them first and drain any extra liquid. This helps keep the batter from getting too wet. Frozen strawberries may be softer, so chop them into smaller pieces. This will mix well into the cupcake batter. To boost the lemon flavor, add more lemon zest and juice. You can use the zest of two lemons instead of one. Also, try adding a bit of lemon extract for an extra kick. Just be careful not to add too much, as it can overpower the other flavors. To help your cupcakes rise, make sure your baking powder and baking soda are fresh. These leavening agents create bubbles in the batter, which makes it rise. Also, do not overmix the batter. Mix until just combined. Filling the cupcake liners about two-thirds full also helps them rise nicely. You learned how to make tasty strawberry lemonade cupcakes from scratch. We discussed selecting fresh ingredients, step-by-step baking, and decorating tips. Variations add fun flavors, while storing properly keeps them fresh. Remember, baking is about enjoying the process. Try different toppings and share your creations. With these tips, your cupcakes will impress everyone. Happy baking!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with fresh strawberries and zesty lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 2 unsalted butter, softened
  • 2 large eggs
  • 1 2 buttermilk
  • 1 zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 1 2 baking soda
  • 1 4 salt
  • 1 cup fresh strawberries, diced
  • 1 4 cup strawberry puree

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a blender, puree about 1/2 cup of fresh strawberries until smooth. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Mix in the buttermilk, lemon zest, and lemon juice, and blend until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  • Gently fold the diced strawberries and strawberry puree into the batter with a spatula until evenly distributed.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  • Top with your favorite lemon or strawberry frosting once cooled. A simple cream cheese frosting with lemon zest works beautifully!

Notes

Once frosted, garnish with a small slice of strawberry and a sprinkle of lemon zest on top to create a cheerful and inviting cupcake. Enjoy!
Keyword cupcakes, dessert, lemon, strawberry