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Strawberry Lemonade Cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
205 minutes
Strawberry lemonade cupcakes: a delightful blend of sweet strawberries and zesty lemon, ideal for summer celebrations.
Ingredients:
  • 12 ounces strawberries, chopped, or more to taste
  • 1.5 tablespoons white sugar, or to taste
  • 2.75 cups sifted cake flour
  • 2.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 sticks butter
  • 1.25 cups white sugar
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon strawberry extract
  • 0.5 cup 2% milk
  • 3 cups powdered sugar
  • 1 stick butter
  • 1 tablespoon 2% milk, or as needed
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 4 strawberries, sliced, or more to taste
Instructions:
  • In a medium bowl, gently toss strawberries with 1 1/2 tablespoons of sugar until well coated. Chill in the refrigerator for at least 2 hours, or overnight for best results.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 18 muffin cups with paper liners.
  • Use a potato masher to gently mash the strawberry and sugar mixture until strawberries are chunky. Strain the strawberries over a bowl to reserve the juice.
  • Combine flour, baking powder, and salt in a medium bowl and whisk together.
  • In a stand mixer, cream butter and 1 1/4 cups sugar until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Stir in vanilla and strawberry extracts.
  • Gradually add the flour mixture and milk in alternating batches, blending thoroughly and scraping the sides of the bowl after each addition.
  • Gently mix strawberries and 5 tablespoons of strawberry juice with a wooden spoon until evenly distributed in the batter, leaving visible strawberry pieces. Fill cupcake liners 3/4 full.
  • Bake until the cupcakes are beautifully golden on top and spring back when gently pressed, approximately 18 minutes in the preheated oven.
  • Let muffins cool in cups for 5 minutes, then transfer to a wire rack to cool completely for about 30 minutes.
  • After the cupcakes have cooled, whip together powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in a stand mixer bowl until creamy.
  • Frost cupcakes using a piping bag and top each with a sliced strawberry for a decorative touch.

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