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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - ½ cup buttermilk - Zest of 1 large lemon - ¼ cup freshly squeezed lemon juice - 1 cup fresh strawberries For these Strawberry Lemonade Cupcakes, start with your dry ingredients. You will need flour, baking powder, baking soda, and salt. Measure each one carefully. Mix them well in a bowl, and set this aside. Next, gather your wet ingredients. Use unsalted butter, as it gives the best flavor. Add granulated sugar, eggs, vanilla extract, buttermilk, lemon zest, lemon juice, and fresh strawberries. The zest and juice add a bright flavor. Using fresh strawberries makes these cupcakes taste amazing. Make sure they are hulled and diced small. Enjoy mixing the ingredients! Each part plays a key role in making these cupcakes light and tasty. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line a muffin tin with 12 cupcake liners. Start by heating your oven. This step is key to baking cupcakes that rise well. While the oven warms, line your muffin tin with cupcake liners. This keeps the cupcakes from sticking and makes cleanup easy. - Whisk together dry ingredients. - Cream butter and sugar. - Add eggs and flavorings. In a medium bowl, mix the dry ingredients. Combine the flour, baking powder, baking soda, and salt. Whisk them well, so there are no lumps. Then, grab a large bowl to cream your softened butter and sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should be light and fluffy. Next, add eggs one at a time, mixing well after each. Finally, stir in the vanilla, buttermilk, lemon zest, and lemon juice. This blend creates a tasty and zesty base for your cupcakes. - Introduce the dry ingredients to the wet. - Fold in diced strawberries. - Fill cupcake liners and bake. Now, gently mix the dry ingredients into the wet mix. Stir slowly until just combined. It’s okay if some lumps remain. Next, fold in the diced strawberries. Be careful not to crush them; we want lovely bits of fruit. Once mixed, use a spoon or cookie scoop to fill each cupcake liner about two-thirds full. Then, place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready! To ensure perfect doneness, always check your cupcakes a few minutes early. Insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. If it has batter on it, bake for a couple more minutes. For cooling, let the cupcakes sit in the pan for about 5 minutes. This helps them firm up. Then, transfer them to a wire rack to cool completely. This step prevents sogginess and keeps them fluffy. Dusting with powdered sugar makes your cupcakes look fancy. Use a fine sieve to sprinkle it lightly on top. You can also add a pop of color with a garnish. Thin lemon slices or fresh strawberries on top add a lovely touch. For a fun twist, try adding mint leaves. They bring a fresh aroma and look great! You have choices for frosting. A lemon buttercream adds creaminess and a burst of flavor. It pairs well with the lemon in the cupcake. For a lighter option, serve cupcakes plain. The strawberry and lemon flavors shine through without frosting. Both options are delicious, so pick what you like best! Pro Tips Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure a smooth batter and even baking. Don’t Overmix the Batter: Mixing just until combined helps keep the cupcakes light and fluffy. A few lumps are okay! Fresh Strawberries Work Best: Use ripe, fresh strawberries for the best flavor and texture in your cupcakes. Frozen strawberries can add excess moisture. Cool Completely Before Frosting: Allow the cupcakes to cool fully on a wire rack before adding any frosting to prevent it from melting. {{image_4}} You can change up your strawberry lemonade cupcakes by using different fruits. Raspberries or blueberries add a nice twist. They bring a tart kick and extra color. You can mix them in the batter just like strawberries. Another fun idea is to add extracts. Coconut or almond extract can give a unique taste. A few drops can enhance the overall flavor. You’ll find that these small changes make big impacts. If you need gluten-free options, you can use gluten-free flour. Many brands work well. Just check the package for the right amount to use. This keeps your cupcakes soft and tasty. For vegan cupcakes, swap the eggs with flax eggs. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk in place of buttermilk for a creamy texture. These swaps keep the spirit of the cupcake while meeting dietary needs. To keep your strawberry lemonade cupcakes fresh, use airtight containers. This helps prevent them from drying out. If you plan to eat them within a few days, store them at room temperature. For longer storage, the fridge works well, but be aware they may lose some fluffiness. These cupcakes stay fresh for about 3 to 4 days at room temperature. If stored in the fridge, they can last up to a week. If you freeze them, they can remain good for about 2 to 3 months. Just make sure to wrap them tightly to avoid freezer burn. Yes, you can make these cupcakes ahead of time. Bake them the day before and let them cool. Store them in an airtight container at room temperature. This keeps them fresh and tasty for your gathering. You can frost them just before serving for the best look. If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar. Let this sit for about 5 minutes. This will give you a similar tangy taste as buttermilk. You can also use yogurt or sour cream mixed with water. To check if your cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs, they are ready. The tops should look golden and feel springy to the touch. Keep an eye on them as they bake to avoid overcooking. Yes, you can freeze these cupcakes. Make sure they are fully cooled. Place them in an airtight container or wrap them in plastic wrap. They can stay in the freezer for up to three months. Thaw them in the fridge before serving. This keeps them soft and moist. This blog post covered all you need to make delicious strawberry cupcakes. We went over the dry and wet ingredients, as well as step-by-step instructions for baking. I shared tips for perfecting your cupcakes and ways to store them. You can also explore fun variations to match your taste. Remember, baking can be a joy, so don't hesitate to experiment. Enjoy creating your sweet treats!

Strawberry Lemonade Cupcakes

Deliciously refreshing cupcakes infused with strawberry and lemon flavors.
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
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened at room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cups buttermilk, at room temperature
  • 1 large lemon zest
  • 0.25 cups freshly squeezed lemon juice
  • 1 cups fresh strawberries, hulled and diced

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with 12 cupcake liners.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed. Set this bowl aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed. Continue mixing until the mixture is light and fluffy, which should take about 3-4 minutes.
  • Incorporate the eggs into the butter-sugar mixture one at a time, ensuring each egg is fully blended before adding the next. Next, mix in the vanilla extract, buttermilk, lemon zest, and fresh lemon juice until you achieve a smooth consistency.
  • Gradually introduce the dry ingredient mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix; a few lumps are perfectly fine.
  • Carefully fold in the diced strawberries with a spatula, ensuring they are evenly distributed throughout the batter without crushing them.
  • Use a cookie scoop or spoon to divide the cupcake batter evenly among the prepared liners, filling each one about two-thirds full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  • Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the cupcakes are fully cooled, you can top them with lemon buttercream frosting for an indulgent treat, or serve them plain for a lighter option.

Notes

For an elegant touch, lightly dust the cooled cupcakes with powdered sugar and garnish with a thin slice of lemon or a fresh strawberry.
Keyword cupcakes, dessert, lemon, strawberry