Description
These Strawberry Lemonade Cupcakes are a delightful treat that combines the zesty freshness of lemon with the sweet tang of strawberries. Perfect for any occasion, these cupcakes are a burst of summer in every bite.
Ingredients
Units
Scale
Lemon Cupcakes
- 1 1/2 cups all-purpose flour (187.5 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs, whisked
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup sour cream (60 ml)
- 1/4 cup lemon juice (60 ml), freshly squeezed
Strawberry Frosting
- 8 ounces strawberries (226 grams), fresh or frozen
- 3/4 cup unsalted butter (168 grams), softened, but still slightly firm to the touch
- 3–4 cups powdered sugar (330-440 grams)
- 1 tablespoon whipping cream (15 ml), if needed
Instructions
- Lemon Cupcakes: Preheat the oven to 350F. Line a muffin tin with papers. Whisk dry ingredients. Beat butter, sugar, and zest. Add eggs. Alternate flour mix and sour cream. Mix in milk and lemon juice. Bake and cool.
- Strawberry Frosting: Core strawberries. Puree and strain. Boil puree until thick. Beat butter, sugar, and puree. Frost cupcakes.
Notes
- Lemons: You will need 2-3 lemons for zest and juice.
- Room Temperature Ingredients: Butter, eggs, milk, and sour cream should be at room temperature.
- Strawberries: Fresh or frozen can be used.
- Make Ahead Tips: Cupcakes can be made a day ahead. Make the puree ahead too.
- Storage: Store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
