Let me tell you, if you’re searching for a show-stopping treat that sings of sunshine and summer joy, these Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream are the answer to your dessert dreams. Each bite brings together the zesty brightness of lemon and the sweet, natural flavor of strawberries in the fluffiest cake and creamiest frosting combination you can imagine. Whether you’re baking for a picnic, a party, or simply because you can’t resist the call of fresh berries and citrus, this recipe is a guaranteed crowd-pleaser that looks as good as it tastes!
Ingredients You’ll Need
The beauty of Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream is how a handful of simple, accessible ingredients can be transformed into an utter masterpiece. Every component brings something special to the table: vibrancy from the lemon, richness from butter, and that irresistible berry goodness from fresh strawberries.
- All-purpose flour: Provides the structure for light, tender cupcakes that hold up beautifully to luscious frosting.
- Baking powder & baking soda: These leavening agents ensure your cupcakes rise with a delightful, airy crumb.
- Salt: Just a pinch, but it balances all those sweet and tangy flavors!
- Unsalted butter (for both cupcake and buttercream): Gives richness and a melt-in-the-mouth feel in every bite.
- Granulated sugar: Sweetens and helps create that light cupcake texture.
- Eggs: Binds the batter together and contributes to tenderness.
- Fresh lemon juice: Adds real citrus zing that makes every mouthful taste like classic lemonade.
- Lemon zest: Packs even more aromatic, punchy lemon flavor into the sponge.
- Buttermilk: Brings moisture and a gentle tang, keeping cupcakes soft and flavorful.
- Vanilla extract: Deepens the overall flavor profile—don’t skip it!
- Fresh strawberry purée (strained): Fresh berries, puréed and strained, make for a silky, naturally pink frosting that’s loaded with strawberry taste.
- Powdered sugar: Essential for silky smooth strawberry buttercream with just the right sweetness.
- Pinch of salt (for frosting): Enhances and balances the sweetness in the buttercream.
How to Make Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream
Step 1: Prepare Your Cupcake Tin and Preheat Oven
Preheat your oven to 350°F (175°C), and line a standard 12-cup muffin tin with paper liners. This little bit of prep makes sure your cupcakes bake evenly and are easy to remove later—plus, the liners look so cute!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This combines the leaveners evenly throughout the flour, ensuring every bite of your Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream is perfectly tender and light.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy, usually about 3 to 4 minutes. This essential creaming step traps air in the batter, so your cupcakes bake up soft and high.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Then stir in the fresh lemon juice, lemon zest, buttermilk, and vanilla extract. These ingredients bring that sunshine-y, tangy, and subtly sweet flavor that makes Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream so irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Don’t overmix—stop as soon as you see no more streaks of flour. This keeps your cupcakes extra soft.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups (they’ll be about 2/3 full), then bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let your kitchen fill with the smell of citrus and cake—it’s absolutely dreamy!
Step 7: Cool the Cupcakes
Transfer the cupcakes to a wire rack and allow them to cool completely. This prevents the buttercream from melting when you frost them.
Step 8: Make the Fresh Strawberry Buttercream
In a clean bowl, beat softened butter until creamy and smooth. Gradually add powdered sugar, then mix in your strained, fresh strawberry purée, vanilla, and that little pinch of salt. Continue beating until the strawberry buttercream is fluffy and easy to pipe or spread. Add a bit more powdered sugar if you need a stiffer consistency.
Step 9: Frost and Decorate
Once the cupcakes are cooled, pipe or generously spread the fresh strawberry buttercream onto each one. Add garnishes if you like—think strawberry slices or a sprinkle of lemon zest. Relish the moment, because these Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream are as joyful to decorate as they are to eat!
How to Serve Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream
Garnishes
Take your Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream to the next level by garnishing them with a thin slice of strawberry, a twist of lemon zest, or even a vibrant edible flower. These simple touches add vibrant color and provide a little preview of the dreamy flavors inside.
Side Dishes
Since these cupcakes are bright and fruity, they pair beautifully with other fresh treats: think bowls of mixed berries, a light fruit salad, or a splash of iced tea or sparkling lemonade for a delightful afternoon spread. The refreshing flavors make them a natural fit for picnics or brunch.
Creative Ways to Present
Arrange your Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream on a tiered dessert stand or nestled in colorful cupcake wrappers for a festive touch. For parties, you can even top each cupcake with a mini straw, echoing the lemonade theme and making them perfect conversation starters on any dessert table!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream in an airtight container in the refrigerator. The buttercream keeps beautifully for several days (up to 4 days), but let the cupcakes come to room temperature before serving for the fluffiest texture and richest flavor.
Freezing
You can freeze unfrosted cupcakes for up to two months—just wrap them tightly in plastic and pop them in a freezer bag. For best results, wait to make and add the strawberry buttercream until you’re ready to serve. The frosting loses a bit of its silky magic after freezing but can also be frozen separately and re-whipped after thawing.
Reheating
These cupcakes are best enjoyed at room temperature, but if you like, you can gently warm a plain, unfrosted cupcake in the microwave for 10–15 seconds to refresh its softness. Avoid microwaving frosted cupcakes, as the buttercream may melt.
FAQs
Can I use frozen strawberries for the buttercream?
Absolutely! Just thaw the strawberries and purée them as you would fresh. Be sure to strain the purée thoroughly so your strawberry buttercream stays smooth and dreamy.
What can I use instead of buttermilk?
If you’re out of buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of regular milk. Let it sit for 5 minutes, and voilà—you have an easy homemade buttermilk.
Can these cupcakes be made gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour, and you’ll have gluten-free Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream that everyone can enjoy!
How do I make my cupcakes extra moist?
The key is not to overbake and to measure your ingredients carefully. The combination of buttermilk and lemon juice in this recipe does most of the heavy lifting to ensure bakery-worthy moistness.
Can I make mini cupcakes with this recipe?
Definitely! Just reduce the baking time to around 10–12 minutes and keep a close eye on them. These mini Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream are beyond adorable and bite-sized for parties.
Final Thoughts
When you’re craving a cupcake that’s as pretty as a picture and bursting with refreshingly fruity flavors, these Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream are the perfect pick. They never fail to win hearts and smiles, so I encourage you to whip up a batch soon—your taste buds (and friends!) will thank you. Enjoy every sweet, tangy bite!
Print
Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tangy flavors with these delightful Strawberry Lemonade Cupcakes topped with a luscious Fresh Strawberry Buttercream. These moist cupcakes are bursting with fresh citrus and strawberry essence, making them a delightful treat for any occasion.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Strawberry Buttercream:
- ½ cup unsalted butter (softened)
- ¼ cup fresh strawberry purée (strained)
- 2 ½–3 cups powdered sugar
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare cupcake tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare cupcake batter: In a bowl, whisk together dry ingredients. In a separate bowl, cream butter and sugar, add eggs one at a time, mix in lemon juice, zest, vanilla, and buttermilk. Gradually add dry ingredients and mix until combined. Divide batter into muffin cups.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make strawberry buttercream: Beat butter, add powdered sugar, mix in strawberry purée, vanilla, and salt. Beat until fluffy. Frost cupcakes.
Notes
- To make strawberry purée, blend fresh strawberries and strain out seeds for a smooth consistency.
- Garnish cupcakes with a fresh strawberry slice or lemon zest for extra flair.
- Store frosted cupcakes in the fridge, but allow to come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
