Description
These delightful Strawberry Lemonade Cupcakes are a burst of sunshine in every bite, featuring a moist, tender cake infused with bright lemon and sweet strawberry, topped with a fluffy, stable buttercream. Perfect for any occasion, they offer a balanced sweet-tart flavor that will leave everyone asking for more.
Ingredients
- For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tbsp freeze-dried strawberry powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- ¾ cup (180ml) buttermilk, room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- For the Strawberry Lemonade Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) powdered sugar, sifted
- 2 tbsp freeze-dried strawberry powder
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1–3 tbsp heavy cream or milk, as needed
Instructions
- 1. Prepare for Baking: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2. Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, 2 tbsp freeze-dried strawberry powder, baking powder, baking soda, and salt.
- 3. Combine Wet Ingredients: In a separate medium bowl, whisk together eggs, buttermilk, 2 tbsp fresh lemon juice, and lemon zest. Pour in the slightly cooled melted butter and whisk until just combined.
- 4. Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing on low speed or by hand until just combined. Do not overmix; a few lumps are fine.
- 5. Bake Cupcakes: Divide batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6. Cool Cupcakes: Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- 7. Make Buttercream: In a stand mixer, beat softened butter on medium speed until light and fluffy (3-4 minutes). Gradually add sifted powdered sugar, then beat in 2 tbsp freeze-dried strawberry powder, 2 tbsp fresh lemon juice, and vanilla extract.
- 8. Adjust Frosting Consistency: Add heavy cream or milk, 1 tablespoon at a time, until the buttercream is smooth, fluffy, and pipeable. Beat on medium-high for 2-3 minutes for extra airiness.
- 9. Frost and Serve: Once cupcakes are completely cool, pipe the strawberry lemonade buttercream onto each cupcake. Garnish with fresh strawberry slices or lemon zest if desired. Enjoy your delicious Strawberry Lemonade Cupcakes!
- Prep Time: 25 mins
- Cook Time: 20 mins