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Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes
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If you’re seeking a delightful dessert that encapsulates the essence of summer, look no further than these Strawberry Lemonade Cupcakes. These airy lemon cupcakes topped with creamy strawberry frosting blend refreshing citrus brightness with sweet berry goodness. Perfect for parties, picnics, or simply to brighten your day, this recipe is easy to follow and utilizes wholesome ingredients without artificial additives. With each bite, you’ll experience a burst of flavor that will leave everyone asking for more. Ideal for bakers of all levels, this treat offers a delightful combination of taste and simplicity.

Ingredients

Scale
  • 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)
  • 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

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream softened butter and sugar until fluffy.
  4. Mix in eggs, vanilla extract, lemon zest, milk, sour cream, and lemon juice until combined.
  5. Gradually fold in dry ingredients until just mixed.
  6. Fill liners two-thirds full with batter and bake for about 16 minutes or until a toothpick comes out clean.
  7. Allow cupcakes to cool completely before frosting with strawberry puree mixed into butter and powdered sugar.

Nutrition

Find it online: https://chopandcooktips.com/strawberry-lemonade-cupcakes/