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
Scale
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
