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Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 fine grater or zester
  • 1 Citrus juicer manual or electric
  • 1 wire cooling rack
  • 1 piping bag
  • 1 piping tip large round or star
  • 1 Small saucepan for strawberry reduction, optional
  • 1 knife and cutting board

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon fresh lemon zest finely grated
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk room temperature
  • 1/2 cup fresh strawberries finely chopped
  • 1 cup fresh strawberries finely chopped
  • 2 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup unsalted butter softened
  • 3 1/2 cup powdered sugar sifted
  • 1/4 teaspoon fine salt
  • 1/4 cup strawberry puree or strawberry jam smooth
  • 1 2–3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1–2 tablespoons heavy cream or milk as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper cupcake liners.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
  • In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
  • Stir the lemon juice into the milk to create a light buttermilk-style mixture.
  • Add one-third of the dry ingredients to the butter mixture and mix on low, then add half of the milk mixture, repeating and ending with the dry ingredients, mixing just until combined.
  • Gently fold in the finely chopped strawberries with a rubber spatula until evenly distributed without overmixing the batter.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely on the rack.
  • For the optional filling, combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat, simmer 5–7 minutes until thickened, then cool completely.
  • For the buttercream, beat the softened butter in a large bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar and salt in 2–3 additions, mixing on low at first, then increasing speed until smooth and fluffy.
  • Beat in the strawberry puree or jam, lemon juice, and vanilla until well combined, adjusting lemon juice to taste.
  • Add heavy cream or milk, 1 teaspoon at a time, and beat until the frosting is smooth, fluffy, and pipeable.
  • If using the filling, use a small knife or cupcake corer to remove a small cone from the center of each cooled cupcake and spoon in about 1 teaspoon of strawberry filling, then replace the top.
  • Transfer the buttercream to a piping bag fitted with a large tip and pipe swirls of frosting onto each cooled cupcake.
  • Chill the frosted cupcakes for 20–30 minutes to help the buttercream set before serving if desired.

Notes

For best flavor, use fully ripe, sweet strawberries and fresh lemons, and make sure all refrigerated ingredients are at room temperature so the batter emulsifies properly and the cupcakes bake evenly. Avoid overmixing once the flour is added to keep the crumb tender, and if your strawberries are very juicy, pat them dry to prevent dense spots in the cupcakes. You can make the strawberry filling and buttercream a day ahead and refrigerate them, then bring them back to room temperature and rebeat the frosting before piping. Adjust the sweetness and tartness of the buttercream by adding more powdered sugar for a thicker, sweeter frosting or more lemon juice for extra tang, and garnish with thin strawberry slices or lemon zest just before serving for a fresh, pretty finish.
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