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- 1 cup fresh strawberries, hulled and pureed - 1 lemon, zested and juiced - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup buttermilk Fresh ingredients make a big difference in this recipe. Strawberries bring a sweet flavor and vibrant color. Lemon adds a zesty brightness. Together, they create a refreshing taste in each bite. For the butter, use unsalted. It blends well with sugar and makes the cupcakes rich. The granulated sugar adds sweetness and helps give the cupcakes a nice rise. The eggs provide structure and moisture. They help bind the ingredients together. In your pantry, gather the flour, baking powder, baking soda, salt, and buttermilk. The flour is the base of your batter. Baking powder and baking soda are leavening agents. They help your cupcakes rise and stay fluffy. Salt enhances the flavors in your cake. Buttermilk adds a tangy flavor and keeps the cupcakes moist. It reacts with the baking soda to create a light texture. With these ingredients, you are on your way to making delicious strawberry lemonade cupcakes. Remember, using fresh strawberries and lemon will give the best taste! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for baking. While the oven warms up, line a muffin tin with cupcake liners. This will make it easy to remove your cupcakes later. Next, let's make the strawberry puree. Take one cup of fresh strawberries and hull them. Place the hulled strawberries in a blender. Blend until the strawberries turn smooth. This puree adds a sweet and fruity flavor to your cupcakes. Now, it's time to mix the batter. In a large bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar. Mix until it becomes light and fluffy. This process takes about 3-4 minutes. Next, add 2 large eggs, one at a time. Make sure to mix well after each egg. Add 1 teaspoon of vanilla extract and the prepared strawberry puree. Mix again until just combined. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Now, you will combine the wet and dry mixtures. Gradually add the dry ingredients to the wet mixture. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mixture. Mix until everything is well combined but do not overmix. Finally, fold in the zest of 1 lemon and 1/4 cup of fresh lemon juice. This gives your cupcakes a fresh and zesty kick. Now, you’re ready to fill the cupcake liners! To get soft and fluffy cupcakes, avoid overmixing the batter. Mix just until the ingredients blend. Overmixing can make your cupcakes tough. Use a gentle folding method when adding the flour mixture. Always start and end with the dry ingredients for best results. Make sure your ingredients are at room temperature. This helps them blend better. Cold butter or eggs can lead to a lumpy batter. Let them sit out for about 30 minutes before you start baking. For a fun twist, add a splash of lemon extract. This boosts the lemon flavor without overpowering the strawberries. You can also try mixing in some fresh mint or basil for a refreshing touch. A bit of zest from a lime can add extra zing too. A lemon-flavored buttercream frosting works best for these cupcakes. It complements the strawberry taste perfectly. To make your cupcakes look great, top them with fresh strawberry slices. A sprinkle of lemon zest adds color and a burst of flavor. Arrange everything neatly for a lovely presentation. Pro Tips Use Fresh Strawberries: Fresh strawberries will provide the best flavor and moisture for your cupcakes. Avoid using frozen strawberries as they can affect the texture. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a light and fluffy batter. Don’t Overmix the Batter: Mix until ingredients are just combined. Overmixing can lead to dense cupcakes, so be gentle when folding in the dry ingredients. Test for Doneness: Use a toothpick to check for doneness. If it comes out clean or with a few crumbs, your cupcakes are ready. Avoid opening the oven too early to prevent collapsing. {{image_2}} If you need gluten-free options, use a gluten-free flour blend. This swap works well in most recipes. Make sure to check the blend for baking powder. It helps keep your cupcakes light and fluffy. For dairy-free alternatives, try using coconut oil instead of butter. You can replace buttermilk with almond milk. Just add a splash of vinegar to sour the milk. These changes keep the flavors fresh without dairy. You can change up the fruit for fun flavors. Use raspberries for a berry twist. Blueberries add a nice color and taste. If you want a tropical vibe, try mango or pineapple. Just keep the same amount of fruit puree for balance. Add herbs like basil or mint for a unique touch. A hint of ginger gives a nice kick. The possibilities are endless! For frosting, consider lemon cream cheese frosting. It adds a tangy flavor that pairs well with the cupcakes. You can also try vanilla buttercream for a sweet touch. For a lighter option, use whipped cream with lemon zest. This makes a refreshing topping. Fresh fruit slices or edible flowers can add beauty to your cupcakes. These simple changes make your treats stand out! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. Place them in a cool, dry place away from sunlight. They stay fresh for up to three days at room temperature. If you want them to last longer, consider refrigerating them. They can stay fresh in the fridge for up to a week. Freezing cupcakes is a great way to save them for later. First, let the cupcakes cool completely. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to three months. When you are ready to enjoy them, take them out and let them thaw at room temperature. To warm up your cupcakes, use the oven or microwave. If you use the oven, preheat it to 350°F (175°C). Place the cupcakes on a baking sheet for about 5-7 minutes. If you prefer the microwave, heat them for about 10-15 seconds. Be careful not to overheat, as they can become dry. Enjoy your cupcakes warm for a delightful treat! How can I make my cupcakes more lemony? To make your cupcakes more lemony, use more lemon juice and zest. Adding an extra tablespoon of lemon juice can boost the flavor. You can also try a lemon extract. Just a few drops can add a punch of lemon taste. Can I use frozen strawberries? Yes, you can use frozen strawberries! Just thaw them and drain any excess liquid. This helps keep your batter from becoming too wet. The flavor will still shine through in your cupcakes. What type of frosting pairs well with strawberry lemonade cupcakes? A lemon-flavored buttercream frosting is a great choice. It adds a sweet and tangy balance to the cupcakes. You can also use cream cheese frosting for a rich twist. Both options make your cupcakes look and taste amazing! You learned how to make delicious strawberry lemonade cupcakes. We covered fresh ingredients and pantry staples, plus step-by-step methods. I shared tips for texture and flavor, plus ways to store and freeze cupcakes. Remember, you can mix things up with different fruits and frostings. Enjoy baking, and don’t hesitate to try your variations. Perfecting this recipe can lead to great treats for friends and family. Your cupcake adventure starts now!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with fresh strawberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup fresh strawberries, hulled and pureed
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 zest of lemon
  • 1/4 cup fresh lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a blender, puree the fresh strawberries until smooth. Measure out one cup and set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and the prepared strawberry puree, mixing until just combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry mixture. Mix until fully incorporated, but do not overmix.
  • Fold in the lemon zest and lemon juice gently into the batter.
  • Divide the batter equally among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Once the cupcakes are cooled, consider topping them with a lemon-flavored buttercream frosting and garnishing with fresh strawberry slices and lemon zest for an appealing finish.
Keyword cupcakes, dessert, lemon, strawberry