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Strawberry Lemonade Cupcakes Delightful Summer Treat

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- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup fresh strawberries, pureed - ¼ cup fresh lemon juice - Zest of 1 lemon - 4 oz cream cheese, softened - 1 cup powdered sugar - 1-2 tablespoons lemon juice - Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside. - In a large bowl, cream the softened butter and granulated sugar until fluffy, about 3-4 minutes. - Add in the eggs one at a time. Beat well after each addition. Then stir in the vanilla extract. - Mix in the buttermilk, fresh lemon juice, and lemon zest until well combined. - Gradually add the dry mixture to the wet ingredients. Mix until just incorporated. - Gently fold in the pureed strawberries until they are evenly distributed. - Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake for 18-20 minutes. A toothpick should come out clean when inserted into the center. Let them cool for 5 minutes in the pan. Transfer to a wire rack to cool completely. - In a bowl, beat together the softened cream cheese and butter until smooth. - Gradually add in the powdered sugar and mix until smooth. - Stir in lemon juice to reach your desired taste and texture for the frosting. - Once the cupcakes are cool, frost them generously with the cream cheese frosting. - Optionally, garnish with fresh strawberries and lemon slices for an extra touch. This recipe connects the sweet taste of strawberries with the zesty lemon flavor, perfect for summer. Enjoy each bite! {{ingredient_image_1}} To get the best texture, follow these tips: - Use room temperature ingredients. Eggs and butter mix better when warm. - Don't overmix your batter. Stop mixing as soon as you see no dry flour. - Fill your cupcake liners only 2/3 full. This helps them rise without spilling. Common mistakes to avoid: - Skipping the flour sifting can lead to lumps. Always sift first. - Opening the oven door too soon can cause sinking. Wait until the last few minutes. - Not checking your oven's temperature can ruin your cupcakes. Use an oven thermometer for accuracy. For a smooth frosting, follow this method: - Beat the cream cheese and butter well. Start on low and increase speed gradually. - Sift the powdered sugar before adding. This helps avoid lumps in the frosting. - Add the lemon juice slowly to control the consistency. Start with one tablespoon. To adjust flavors in the cream cheese frosting: - For a more lemony taste, add extra lemon juice. Start with one teaspoon at a time. - If you want a sweeter frosting, add more powdered sugar. One tablespoon at a time helps. - Try mixing in a bit of strawberry puree for extra fruit flavor. Just a tablespoon will do! You can change the flavor of your strawberry lemonade cupcakes easily. Adding other fruits can create a fun mix. Try blueberries or raspberries for a berry blast. You can also add a splash of orange juice for a citrus twist. Another option is to use different extracts. Almond extract can add a nice nutty flavor. Just use a small amount, as it can be strong. If you need gluten-free cupcakes, use a gluten-free flour blend. This can make your cupcakes just as tasty. Make sure to check that all other ingredients are gluten-free too. For vegan adaptations, replace eggs with flax eggs or applesauce. You can also swap the butter for a plant-based butter. Use almond milk instead of buttermilk for a vegan option. These changes keep the cupcakes delicious and friendly for everyone. Pro Tips Use Fresh Strawberries: Fresh strawberries will provide the best flavor and moisture for your cupcakes. Frozen strawberries can be used, but they may alter the texture slightly. Don’t Overmix the Batter: Gently mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes. Let Cupcakes Cool Completely: Ensure your cupcakes are completely cool before frosting. This prevents the frosting from melting and losing its shape. Adjust Frosting Consistency: Feel free to adjust the amount of lemon juice in your frosting to achieve your desired sweetness and consistency. {{image_2}} Store your strawberry lemonade cupcakes at room temperature. Place them in a sealed container. They will stay fresh for up to three days this way. If you refrigerate them, the cupcakes can last up to a week. However, they may dry out faster. Freezing is a great way to save cupcakes for later. First, let the cupcakes cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer bag or container. They can stay frozen for up to three months. When you are ready to enjoy them, take them out of the freezer. Let them thaw in the fridge overnight. You can also set them at room temperature for a few hours. Frost them after they thaw for the best taste. Can I use frozen strawberries? Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid a wet batter. This keeps your cupcakes light and fluffy. How do I make the cupcakes more lemony? Add more lemon juice or extra lemon zest. Start with one more tablespoon of lemon juice. Taste the batter to find your perfect balance. What can I substitute for buttermilk? You can use milk with vinegar or lemon juice. Mix one cup of milk with one tablespoon of vinegar. Let it sit for five minutes to thicken. How do I know when the cupcakes are done baking? Insert a toothpick into the center of a cupcake. If it comes out clean, they are done. The tops should also spring back when lightly touched. Now you have a clear guide to make delicious strawberry lemon cupcakes. You learned about the essential ingredients, methods for mixing, and frosting tips. I shared storage advice to keep your treats fresh. Remember, baking is about practice. Don't fear mistakes – learn from them. Try new flavors and enjoy the process. Your cupcakes will delight friends and family. With each batch, you’ll get better. Happy baking!

WANT TO SAVE THIS RECIPE?

Looking for a sweet summer treat? Try my Strawberry Lemonade Cupcakes! These soft, fluffy cupcakes burst with fresh strawberry flavor and zesty lemon. They’re perfect for any gathering or simply to enjoy at home. With simple ingredients and easy steps, you can make a delightful dessert that’ll impress everyone. Let’s dive into making your perfect summer treat!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: The combination of strawberries and lemon creates a vibrant and uplifting taste that is perfect for any occasion.
  2. Easy to Make: This recipe is simple and straightforward, making it accessible for bakers of all skill levels.
  3. Perfect for Any Celebration: These cupcakes are not only delicious but also visually appealing, making them a great addition to parties and gatherings.
  4. Customizable Frosting: The cream cheese frosting can be adjusted to your taste, allowing for a personal touch to each cupcake.

Ingredients

Essential Ingredients

– 1 ½ cups all-purpose flour

– ½ cup unsalted butter, softened

– 1 cup fresh strawberries, pureed

– ¼ cup fresh lemon juice

– Zest of 1 lemon

Frosting Ingredients

– 4 oz cream cheese, softened

– 1 cup powdered sugar

– 1-2 tablespoons lemon juice

Step-by-Step Instructions

Preparing the Cupcake Batter

– Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

– In a large bowl, cream the softened butter and granulated sugar until fluffy, about 3-4 minutes.

Mixing Wet Ingredients

– Add in the eggs one at a time. Beat well after each addition. Then stir in the vanilla extract.

– Mix in the buttermilk, fresh lemon juice, and lemon zest until well combined.

Baking the Cupcakes

– Gradually add the dry mixture to the wet ingredients. Mix until just incorporated.

– Gently fold in the pureed strawberries until they are evenly distributed.

– Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

– Bake for 18-20 minutes. A toothpick should come out clean when inserted into the center. Let them cool for 5 minutes in the pan. Transfer to a wire rack to cool completely.

Making the Frosting

– In a bowl, beat together the softened cream cheese and butter until smooth.

– Gradually add in the powdered sugar and mix until smooth.

– Stir in lemon juice to reach your desired taste and texture for the frosting.

Frosting the Cupcakes

– Once the cupcakes are cool, frost them generously with the cream cheese frosting.

– Optionally, garnish with fresh strawberries and lemon slices for an extra touch.

This recipe connects the sweet taste of strawberries with the zesty lemon flavor, perfect for summer. Enjoy each bite!

Tips & Tricks

Perfecting Your Cupcakes

To get the best texture, follow these tips:

– Use room temperature ingredients. Eggs and butter mix better when warm.

– Don’t overmix your batter. Stop mixing as soon as you see no dry flour.

– Fill your cupcake liners only 2/3 full. This helps them rise without spilling.

Common mistakes to avoid:

– Skipping the flour sifting can lead to lumps. Always sift first.

– Opening the oven door too soon can cause sinking. Wait until the last few minutes.

– Not checking your oven’s temperature can ruin your cupcakes. Use an oven thermometer for accuracy.

Frosting Tips

For a smooth frosting, follow this method:

– Beat the cream cheese and butter well. Start on low and increase speed gradually.

– Sift the powdered sugar before adding. This helps avoid lumps in the frosting.

– Add the lemon juice slowly to control the consistency. Start with one tablespoon.

To adjust flavors in the cream cheese frosting:

– For a more lemony taste, add extra lemon juice. Start with one teaspoon at a time.

– If you want a sweeter frosting, add more powdered sugar. One tablespoon at a time helps.

– Try mixing in a bit of strawberry puree for extra fruit flavor. Just a tablespoon will do!

Variations

Flavor Enhancements

You can change the flavor of your strawberry lemonade cupcakes easily. Adding other fruits can create a fun mix. Try blueberries or raspberries for a berry blast. You can also add a splash of orange juice for a citrus twist. Another option is to use different extracts. Almond extract can add a nice nutty flavor. Just use a small amount, as it can be strong.

Dietary Adjustments

If you need gluten-free cupcakes, use a gluten-free flour blend. This can make your cupcakes just as tasty. Make sure to check that all other ingredients are gluten-free too. For vegan adaptations, replace eggs with flax eggs or applesauce. You can also swap the butter for a plant-based butter. Use almond milk instead of buttermilk for a vegan option. These changes keep the cupcakes delicious and friendly for everyone.

Pro Tips

  1. Use Fresh Strawberries: Fresh strawberries will provide the best flavor and moisture for your cupcakes. Frozen strawberries can be used, but they may alter the texture slightly.
  2. Don’t Overmix the Batter: Gently mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
  3. Let Cupcakes Cool Completely: Ensure your cupcakes are completely cool before frosting. This prevents the frosting from melting and losing its shape.
  4. Adjust Frosting Consistency: Feel free to adjust the amount of lemon juice in your frosting to achieve your desired sweetness and consistency.

Storage Info

Best Practices for Storing Cupcakes

Store your strawberry lemonade cupcakes at room temperature. Place them in a sealed container. They will stay fresh for up to three days this way. If you refrigerate them, the cupcakes can last up to a week. However, they may dry out faster.

Freezing Cupcakes

Freezing is a great way to save cupcakes for later. First, let the cupcakes cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer bag or container. They can stay frozen for up to three months.

When you are ready to enjoy them, take them out of the freezer. Let them thaw in the fridge overnight. You can also set them at room temperature for a few hours. Frost them after they thaw for the best taste.

FAQs

Common Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid a wet batter. This keeps your cupcakes light and fluffy.

How do I make the cupcakes more lemony?

Add more lemon juice or extra lemon zest. Start with one more tablespoon of lemon juice. Taste the batter to find your perfect balance.

Baking Queries

What can I substitute for buttermilk?

You can use milk with vinegar or lemon juice. Mix one cup of milk with one tablespoon of vinegar. Let it sit for five minutes to thicken.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean, they are done. The tops should also spring back when lightly touched.

Now you have a clear guide to make delicious strawberry lemon cupcakes. You learned about the essential ingredients, methods for mixing, and frosting tips. I shared storage advice to keep your treats fresh. Remember, baking is about practice. Don’t fear mistakes – learn from them. Try new flavors and enjoy the process. Your cupcakes will delight friends and family. With each batch, you’ll get better. Happy bakin

- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup fresh strawberries, pureed - ¼ cup fresh lemon juice - Zest of 1 lemon - 4 oz cream cheese, softened - 1 cup powdered sugar - 1-2 tablespoons lemon juice - Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside. - In a large bowl, cream the softened butter and granulated sugar until fluffy, about 3-4 minutes. - Add in the eggs one at a time. Beat well after each addition. Then stir in the vanilla extract. - Mix in the buttermilk, fresh lemon juice, and lemon zest until well combined. - Gradually add the dry mixture to the wet ingredients. Mix until just incorporated. - Gently fold in the pureed strawberries until they are evenly distributed. - Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake for 18-20 minutes. A toothpick should come out clean when inserted into the center. Let them cool for 5 minutes in the pan. Transfer to a wire rack to cool completely. - In a bowl, beat together the softened cream cheese and butter until smooth. - Gradually add in the powdered sugar and mix until smooth. - Stir in lemon juice to reach your desired taste and texture for the frosting. - Once the cupcakes are cool, frost them generously with the cream cheese frosting. - Optionally, garnish with fresh strawberries and lemon slices for an extra touch. This recipe connects the sweet taste of strawberries with the zesty lemon flavor, perfect for summer. Enjoy each bite! {{ingredient_image_1}} To get the best texture, follow these tips: - Use room temperature ingredients. Eggs and butter mix better when warm. - Don't overmix your batter. Stop mixing as soon as you see no dry flour. - Fill your cupcake liners only 2/3 full. This helps them rise without spilling. Common mistakes to avoid: - Skipping the flour sifting can lead to lumps. Always sift first. - Opening the oven door too soon can cause sinking. Wait until the last few minutes. - Not checking your oven's temperature can ruin your cupcakes. Use an oven thermometer for accuracy. For a smooth frosting, follow this method: - Beat the cream cheese and butter well. Start on low and increase speed gradually. - Sift the powdered sugar before adding. This helps avoid lumps in the frosting. - Add the lemon juice slowly to control the consistency. Start with one tablespoon. To adjust flavors in the cream cheese frosting: - For a more lemony taste, add extra lemon juice. Start with one teaspoon at a time. - If you want a sweeter frosting, add more powdered sugar. One tablespoon at a time helps. - Try mixing in a bit of strawberry puree for extra fruit flavor. Just a tablespoon will do! You can change the flavor of your strawberry lemonade cupcakes easily. Adding other fruits can create a fun mix. Try blueberries or raspberries for a berry blast. You can also add a splash of orange juice for a citrus twist. Another option is to use different extracts. Almond extract can add a nice nutty flavor. Just use a small amount, as it can be strong. If you need gluten-free cupcakes, use a gluten-free flour blend. This can make your cupcakes just as tasty. Make sure to check that all other ingredients are gluten-free too. For vegan adaptations, replace eggs with flax eggs or applesauce. You can also swap the butter for a plant-based butter. Use almond milk instead of buttermilk for a vegan option. These changes keep the cupcakes delicious and friendly for everyone. Pro Tips Use Fresh Strawberries: Fresh strawberries will provide the best flavor and moisture for your cupcakes. Frozen strawberries can be used, but they may alter the texture slightly. Don’t Overmix the Batter: Gently mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes. Let Cupcakes Cool Completely: Ensure your cupcakes are completely cool before frosting. This prevents the frosting from melting and losing its shape. Adjust Frosting Consistency: Feel free to adjust the amount of lemon juice in your frosting to achieve your desired sweetness and consistency. {{image_2}} Store your strawberry lemonade cupcakes at room temperature. Place them in a sealed container. They will stay fresh for up to three days this way. If you refrigerate them, the cupcakes can last up to a week. However, they may dry out faster. Freezing is a great way to save cupcakes for later. First, let the cupcakes cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer bag or container. They can stay frozen for up to three months. When you are ready to enjoy them, take them out of the freezer. Let them thaw in the fridge overnight. You can also set them at room temperature for a few hours. Frost them after they thaw for the best taste. Can I use frozen strawberries? Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid a wet batter. This keeps your cupcakes light and fluffy. How do I make the cupcakes more lemony? Add more lemon juice or extra lemon zest. Start with one more tablespoon of lemon juice. Taste the batter to find your perfect balance. What can I substitute for buttermilk? You can use milk with vinegar or lemon juice. Mix one cup of milk with one tablespoon of vinegar. Let it sit for five minutes to thicken. How do I know when the cupcakes are done baking? Insert a toothpick into the center of a cupcake. If it comes out clean, they are done. The tops should also spring back when lightly touched. Now you have a clear guide to make delicious strawberry lemon cupcakes. You learned about the essential ingredients, methods for mixing, and frosting tips. I shared storage advice to keep your treats fresh. Remember, baking is about practice. Don't fear mistakes – learn from them. Try new flavors and enjoy the process. Your cupcakes will delight friends and family. With each batch, you’ll get better. Happy baking!

Strawberry Lemonade Cupcakes

Delicious cupcakes infused with strawberry and lemon flavors, topped with a creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 0.25 cups fresh lemon juice
  • 1 zest of lemon
  • 1 cups fresh strawberries, pureed
  • 1 cups powdered sugar (for frosting)
  • 4 oz cream cheese, softened
  • 0.25 cups butter, softened (for frosting)
  • 1 tablespoon lemon juice (for frosting)
  • 2 tablespoons lemon juice (for frosting) optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Mix in the buttermilk, fresh lemon juice, and lemon zest until combined.
  • Gradually add the dry ingredient mixture to the wet ingredients and mix until just incorporated.
  • Gently fold in the pureed strawberries until evenly distributed.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and mix until smooth.
  • Stir in the lemon juice to achieve your desired frostiness and taste.
  • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
  • Garnish with fresh strawberries and lemon slices if desired.

Notes

Optional: Garnish with fresh strawberries and lemon slices.
Keyword cupcakes, dessert, lemon, strawberry

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