Description
Refresh your summer desserts with these zesty strawberry lemonade cupcakes. A light lemon cake base pairs with a sweet-tart strawberry frosting, evoking the flavors of fresh fruit and chilled lemonade in handheld form.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
2 cups fresh strawberries, pureed
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (for frosting)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk flour, baking powder, baking soda, and sugar.
In another bowl, cream butter until fluffy. Add eggs and lemon zest; mix until smooth.
Gradually add dry ingredients to butter mixture, alternating with milk and lemon juice, beginning and ending with dry ingredients. Fold gently to avoid overmixing.
Divide batter among cupcake liners. Bake 18-20 minutes until toothpick comes out clean.
For frosting: Cook pureed strawberries in a saucepan until slightly thickened. Remove from heat and mash. Add butter, powdered sugar, vanilla, and lemon zest. Whip until smooth and glossy.
Once cupcakes cool completely, frost with strawberry frosting using a piping bag or spatula.
Notes
Use ripe strawberries for optimal flavor
Avoid overmixing batter to maintain tender crumb
Store frosted cupcakes in airtight container in refrigerator up to 2 days
Freeze unfrosted cupcakes up to 2 months
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg