Irresistible Strawberry Lemonade Cupcakes Recipe to Savor

When life hands you strawberries and lemons, don’t just make lemonade; elevate it to a cupcake! Imagine biting into a fluffy cupcake that bursts with the tangy sweetness of ripe strawberries and zesty lemon. The aroma wafting through your kitchen is enough to make anyone swoon and consider you a baking wizard. Fried Strawberry Cheesecake Sandwiches These Strawberry Lemonade Cupcakes are not just desserts; they are edible sunshine, perfect for brightening up any occasion. For more inspiration, check out this festive strawberry snowball treats recipe.

These little morsels of joy are not only delightful to eat but also bring back memories of summer picnics and family gatherings. Picture this: a sunny afternoon, laughter ringing in the air, and these cupcakes stealing the show. They’re ideal for birthday parties, bridal showers, or just when you want to treat yourself after a long day. Get ready to embark on a flavor adventure that will leave you craving more.

I remember the first time I made these cupcakes; my friends devoured them in minutes while raving about their deliciousness.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A staple ingredient for cupcakes; choose a high-quality brand for the best results.

• Sugar: Granulated sugar adds sweetness and tenderness to your cupcakes.

• Baking Powder: This leavening agent ensures your cupcakes rise beautifully for that light texture.

• Salt: Just a pinch enhances all flavors, balancing the sweetness perfectly.

• Unsalted Butter: Use softened butter for mixing; it adds richness and moisture to your batter.

• Eggs: Fresh eggs work best as they help bind the ingredients together effectively.

• Milk: Whole milk provides creaminess; almond or oat milk can be used as alternatives.

• Lemon Zest: Freshly grated zest adds an aromatic burst of citrus flavor.

• Lemon Juice: Freshly squeezed juice gives that tangy kick essential for lemonade flavor.

• Fresh Strawberries: Use ripe strawberries for sweetness; chop them into small pieces for even distribution in the batter.

• Powdered Sugar: Essential for making a smooth frosting that complements the cupcakes perfectly.

• Cream Cheese: This gives the frosting its rich creaminess and balances out the sweetness.

• Vanilla Extract: Enhances overall flavor; opt for pure extract if possible.

• Lemon Extract (optional): A touch can intensify the lemon flavor if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease or line a 12-cup muffin pan with paper liners for easy removal later.

Mix Dry Ingredients : In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. The dry mixture should look like soft sand.

Cream Butter And Sugar : In another bowl, beat softened butter until creamy. Gradually add sugar until fluffy; this step is crucial for getting airy cupcakes.

Add Eggs And Mix Well : Beat in eggs one at a time until fully incorporated. The mixture should appear pale yellow and smooth before adding liquids.

Add Wet Ingredients : Pour in milk, lemon juice, and lemon zest; mix gently until combined. Avoid overmixing—this keeps your cupcakes light and tender!

Fold In Strawberries : Gently fold chopped strawberries into the batter using a spatula. You want pieces evenly distributed without crushing them too much!

Fill Muffin Cups : Spoon batter into prepared muffin cups, filling each about two-thirds full. This allows room for rising without overflowing.

Bake And Cool : Bake in preheated oven for 18-20 minutes or until toothpick inserted comes out clean. Let cool in the pan before transferring to wire racks.

Prepare Frosting : While cooling, whip together cream cheese, powdered sugar, vanilla extract, and lemon extract until smooth. The frosting should be fluffy yet spreadable. For more inspiration, check out this zesty lemon cream cheese delight recipe.

Frost Cupcakes : Once cooled completely, pipe or spread frosting generously onto each cupcake. Feel free to garnish with extra strawberry slices or lemon zest!

Enjoy these Strawberry Lemonade Cupcakes fresh out of the oven or store them in an airtight container at room temperature for up to three days—if they last that long! Roasted Strawberry Whipped Ricotta Toast.

Now that you’ve mastered this delightful recipe, go ahead and share these treats with friends or family—or keep them all to yourself because who doesn’t deserve some sweet indulgence?

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix the batter. This ensures your cupcakes rise evenly and become perfectly fluffy.

Add Your Touch

Feel free to swap out fresh strawberries for frozen ones in a pinch, or add a splash of vanilla extract for extra depth in flavor.

Storing & Reheating

Store your Strawberry Lemonade Cupcakes in an airtight container at room temperature for up to three days. Lemon Garlic Tuna Cakes If you need to reheat them, pop them in the microwave for about 10 seconds.

Baking these Strawberry Lemonade Cupcakes brought back memories of summer BBQs, where family and friends gathered around a table filled with desserts and laughter. Watermelon Salad with Feta.

FAQ

Can I use frozen strawberries for these cupcakes?

Yes, frozen strawberries work well; just thaw and drain excess liquid before using them.

How do I prevent my cupcakes from sinking?

Make sure not to overmix the batter and check your baking powder’s freshness.

What can I use instead of eggs in this recipe?

Unsweetened applesauce or flaxseed meal mixed with water can serve as an egg substitute.

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Strawberry Lemonade Cupcakes

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• Author: Teprod
• Total Time: 35 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Indulge in the delightful combination of sweet strawberries and tangy lemon with these Strawberry Lemonade Cupcakes. Each fluffy bite is reminiscent of sunny summer days, making them perfect for any celebration or as a sweet treat for yourself. Topped with creamy frosting, these cupcakes are a burst of flavor that will leave everyone asking for more.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• Zest and juice of 1 lemon
• 1 cup fresh strawberries, chopped
• 8 oz cream cheese (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)
• ½ tsp lemon extract (for frosting, optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat softened butter until creamy; gradually add sugar until fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in milk, lemon juice, and zest until just combined; avoid overmixing.
6. Gently fold in chopped strawberries.
7. Fill muffin cups two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
8. Cool completely before preparing the frosting by mixing cream cheese, powdered sugar, vanilla, and optional lemon extract until smooth.
9. Frost cooled cupcakes and garnish with extra strawberry slices if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 210
• Sugar: 22g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: - For a richer flavor, use fresh lemons for zest and juice. - You can substitute fresh strawberries with thawed frozen strawberries if necessary. - To ensure fluffy cupcakes, be careful not to overmix the batter.