Strawberry Lemonade Cupcakes

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ cup buttermilk These ingredients form the base of our strawberry lemonade cupcakes. All-purpose flour gives structure. Granulated sugar adds sweetness. Unsalted butter makes the batter rich and moist. Eggs help bind everything together, while buttermilk adds a slight tang that balances the sweetness. - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 1 cup fresh strawberries, diced The lemon zest and juice provide a fresh, bright flavor. They make these cupcakes taste like summer in every bite. Diced strawberries add sweetness and a lovely texture. You can use ripe strawberries for the best flavor. - 4 oz cream cheese, softened - ½ cup powdered sugar - 2 tablespoons lemon juice For the frosting, we use cream cheese for its creamy texture and tangy flavor. Powdered sugar sweetens the frosting and gives it a smooth finish. More lemon juice in the frosting keeps the flavor bright and fresh. This combination creates a perfect topping for our cupcakes. {{ingredient_image_1}} 1. Preheating the oven: Start by heating your oven to 350°F (175°C). This step is key for even baking. 2. Mixing dry ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This mix creates a light base for your cupcakes. 3. Creaming butter and sugar: In a separate bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes. This process adds air and makes your batter fluffy. 4. Adding eggs and flavor: Add 2 large eggs, one at a time, to the butter and sugar mix. After each egg, mix well. Next, stir in ½ cup of buttermilk, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice until everything blends smoothly. 5. Merging wet and dry mixtures: Gradually add the dry ingredient mix into the wet mix. Stir gently until just combined. Avoid overmixing to keep the cupcakes light. 6. Folding in strawberries: Gently fold in 1 cup of diced fresh strawberries into the batter. This adds bursts of flavor in every bite. 7. Filling cupcake liners: Line a 12-cup muffin pan with cupcake liners. Fill each liner about 2/3 full with the batter. This gives them room to rise. 8. Baking time and testing for doneness: Bake the cupcakes for 18-20 minutes. Check their doneness by inserting a toothpick. If it comes out clean, they are ready. 9. Cooling process before frosting: Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely before frosting. This step ensures the frosting won’t melt. To get the best cupcakes, you need the right batter consistency. Your batter should be thick yet smooth. Mix until just combined; overmixing makes cupcakes dense. Room temperature ingredients help a lot. They blend well and make a fluffier batter. Take out the butter and eggs ahead of time. This simple step makes a big difference. For frosting, the texture is key. It should be creamy but not runny. Beat the cream cheese until it is very smooth. Gradually add powdered sugar to avoid lumps. Use a piping bag to make your cupcakes look lovely. It helps you control the frosting better and create fun designs. Presentation matters, so serve your cupcakes on a nice platter. Add fresh strawberries and lemon slices on top for color. They look great and taste even better. Pair these cupcakes with iced tea or lemonade for a refreshing treat. You can also serve them with a scoop of vanilla ice cream for extra delight. Pro Tips Use Fresh Strawberries: Fresh strawberries will enhance the flavor and texture of your cupcakes. Avoid using frozen strawberries as they can make the batter too wet. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature. This will help them blend smoothly and create a fluffier frosting. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. Cool Completely Before Frosting: Make sure your cupcakes are completely cooled before frosting. This prevents the frosting from melting and maintains its shape. {{image_2}} You can switch up the fruit in your cupcakes. Try blueberries or raspberries for a twist. Both fruits bring a fresh taste to the mix. You can also use a mix of strawberries and another berry for added flavor. Explore other citrus flavors too. Lime or orange can add a bright taste. Lime gives a more tropical feel, while orange adds sweetness. Each change makes the cupcakes unique and fun. Frosting can change the whole cupcake vibe. Cream cheese frosting is rich and tangy, which pairs well with lemon. Buttercream is lighter and sweeter, making it a good option too. Choose what you like best! You can add flavors to your frosting. Try adding more lemon juice for a zesty kick. Or mix in vanilla extract for a smooth taste. These little changes can elevate your cupcakes even more. If you're gluten-free, use a gluten-free flour blend. This swap works well, and your cupcakes will still taste great. Just make sure to check the blend for best results. For a vegan option, swap the eggs for applesauce or flaxseed meal. Use plant-based butter and dairy-free cream cheese for the frosting. These swaps keep the cupcakes tasty while meeting dietary needs. To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place them at room temperature away from direct sunlight. This method works best for about two days. If you want to keep them longer, you can refrigerate them. Just be sure to cover them well to prevent drying out. Room temperature keeps the cupcakes soft and tasty. To freeze your cupcakes, wait until they are completely cool. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. This helps prevent freezer burn. When you want to eat them, take out the cupcakes and let them thaw in the fridge overnight. For a quick thaw, you can leave them out at room temperature for a few hours. At room temperature, strawberry lemonade cupcakes stay fresh for about two days. If you refrigerate them, they can last up to a week. Just remember to check for any signs of spoilage. If they feel hard or smell off, it's best to toss them. Keeping them in a sealed container helps maintain their flavor and texture for longer. How to make strawberry lemonade cupcakes from scratch? To make these cupcakes, start by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and granulated sugar until fluffy. Then, add eggs, buttermilk, lemon zest, and lemon juice. Mix well. Gradually combine the dry ingredients with the wet. Finally, fold in diced strawberries. Fill the liners and bake for 18-20 minutes. Let them cool before frosting. Can I use frozen strawberries in this recipe? Yes, you can use frozen strawberries. Just thaw and drain them first. This helps prevent excess moisture in your batter. Chop them into small pieces before adding to the mix. Keep in mind that the flavor may be slightly different, but they still work well. What to do if cupcakes are too dense? If your cupcakes are dense, check if you overmixed the batter. Mixing too much can create tough cupcakes. Make sure to mix until just combined. Also, ensure your baking powder and baking soda are fresh. Old leavening agents may not help the cupcakes rise properly. How to prevent overfilling cupcake liners? To avoid overfilling, use an ice cream scoop for even portions. Fill each liner about two-thirds full. This gives the cupcakes room to rise without spilling over. A good tip is to practice with a small amount of batter first. Can I add additional flavors or spices? Absolutely! You can add a pinch of cinnamon or nutmeg for warmth. For extra zing, try adding lime juice or zest. You can also mix in other fruits like raspberries or blueberries for a twist on flavor. How to adjust the recipe for different serving sizes? To adjust serving sizes, simply scale the ingredients up or down. For example, if you want 24 cupcakes, double the ingredients. Use a scale for accuracy. Remember to adjust baking time slightly if you change the size of the cupcakes. This guide covers everything you need to make perfect strawberry lemonade cupcakes. You learned about key ingredients like flour, butter, and eggs. I shared step-by-step instructions for mixing and baking. There's also helpful advice on frosting and serving. Experiment with flavors and dietary options to make them your own. Proper storage keeps them fresh longer. With this knowledge, you can create delicious treats everyone loves. Enjoy baking these cupcakes, and have fun sharing your sweet creations!$

Deliciously moist cupcakes infused with strawberry and lemon flavors, topped with a creamy lemon cream cheese frosting.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsalted butter, softened
2 large eggs
0.5 cup buttermilk
1 tablespoon zest of lemon
1 tablespoon fresh lemon juice
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup fresh strawberries, diced
0.5 cup powdered sugar (for frosting)
4 oz cream cheese, softened (for frosting)
2 tablespoons lemon juice (for frosting)
to taste fresh strawberries and lemon slices for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, lemon zest, and lemon juice until fully combined.
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the diced strawberries into the batter.
Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
In a bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and lemon juice until the frosting is creamy and well combined.
Once the cupcakes are completely cooled, generously frost each cupcake with the lemon cream cheese frosting using a piping bag or a knife.
Top each cupcake with a fresh strawberry and a slice of lemon for decoration.

Notes

For best results, use fresh strawberries and allow cupcakes to cool completely before frosting.

Keyword cupcakes, dessert, lemon, strawberry