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Strawberry lemonade cupcakes topped with fresh strawberries and lemon zest

Strawberry Lemonade Cupcakes

Delight in the bright, tangy flavors of these Strawberry Lemonade Cupcakes, topped with sweet strawberry buttercream for a refreshing summer treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour Spoon into measuring cup and level for accuracy.
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter Softened to room temperature.
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 large eggs Whisked.
  • 1.5 teaspoons vanilla extract
  • 0.25 cup milk
  • 0.25 cup sour cream
  • 0.25 cup lemon juice Freshly squeezed.
For the frosting
  • 8 ounces fresh or frozen strawberries
  • 0.75 cup unsalted butter Softened but still slightly firm to the touch.
  • 3-4 cups powdered sugar
  • 1 tablespoon whipping cream If needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Sift together the flour, baking powder, and salt into a bowl and set aside.
Making the Batter
  1. In a large bowl, cream 1/2 cup softened butter with 1 cup sugar until pale and fluffy, about 2-3 minutes.
  2. Add the 2 tablespoons lemon zest and mix.
  3. Beat in the whisked eggs one at a time, mixing until fully incorporated.
  4. Stir in 1 1/2 teaspoons vanilla extract and scrape the bowl.
  5. Whisk together the milk, sour cream, and lemon juice.
  6. Alternate adding the dry ingredients with the milk mixture to the butter-sugar base, starting and ending with the dry mix. Mix until just combined.
  7. Gently fold in any final streaks of flour.
  8. Spoon batter into liners, filling each about two-thirds full.
Baking
  1. Bake for 16-20 minutes, until a toothpick comes out clean.
  2. Let cool in the pan for 5 minutes, then transfer to a rack.
Making the Frosting
  1. Hull and puree the strawberries.
  2. Beat 3/4 cup slightly firm butter until smooth, then gradually add powdered sugar, beating on low.
  3. Add strawberry puree a tablespoon at a time until you reach the desired color and flavor.
Frosting and Serving
  1. Pipe or spread the strawberry buttercream onto cooled cupcakes.
  2. Garnish with a tiny lemon zest ribbon or a small sliced strawberry.

Notes

For best results, use room-temperature ingredients and ensure accurate oven temperature. Store frosted cupcakes in an airtight container for up to 3 days.