Strawberry Lemonade Cupcakes (Printable Version)
Lemony cupcakes with fresh strawberry frosting for summer
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 tsp lemon zest
09 - 2 tbsp freshly squeezed lemon juice
10 - 1/2 cup whole milk
11 - 1/2 tsp vanilla extract
→ Strawberry Frosting
12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1/4 cup strawberry puree (blended fresh strawberries)
15 - 1/2 tsp vanilla extract
16 - Pinch of salt
→ Garnish
17 - Fresh strawberries, halved
18 - Lemon zest
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Alternately add the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
06 - Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar on low speed. Mix in the strawberry puree, vanilla extract, and a pinch of salt. Increase the speed and beat until light and fluffy, scraping down the sides of the bowl as needed.
09 - Spread or pipe the strawberry frosting generously onto each cooled cupcake. Garnish with halved fresh strawberries and a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The lemon cake is tender and moist without being heavy, and the strawberry frosting tastes like real fruit, not artificial flavoring.
- They come together in under an hour and look impressive enough for a party without any fussy decorating skills.
02 -
- Do not frost warm cupcakes or the butter in the frosting will melt and slide right off into a puddle.
- If your strawberry puree is very wet, strain it lightly through a fine mesh sieve or the frosting will be too loose to hold its shape.
03 -
- Zest the lemon before juicing it because a juiced lemon is frustrating and nearly impossible to zest properly.
- Use the ripest, most fragrant strawberries you can find because the frosting flavor depends entirely on the quality of the fruit.