Description
Indulge in these delightful Strawberry Lemonade Cupcakes, featuring a moist, lemon-infused cake bursting with fresh strawberry puree, topped with a tangy and sweet strawberry lemonade buttercream. They’re the perfect treat for any occasion, capturing the essence of summer in every bite.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, softened to room temperature
- ¼ cup (60ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup (120ml) fresh strawberry puree (from about 5–6 large strawberries)
- For the Strawberry Lemonade Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 2–3 tablespoons fresh strawberry puree
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (optional, for consistency)
- Fresh lemon zest and strawberry slices for garnish (optional)
Instructions
- 1. Prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2. Combine Dry: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. Cream Wet: In a large bowl, cream softened butter and oil with an electric mixer until smooth. Beat in granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- 4. Add Flavors: Stir in buttermilk, lemon juice, lemon zest, and strawberry puree until just combined. The mixture may look slightly curdled.
- 5. Alternate Mixes: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6. Bake: Divide batter evenly among liners (about two-thirds full). Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7. Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- 8. Make Frosting: In a large bowl, beat softened butter until light and fluffy (2-3 minutes). Gradually add sifted powdered sugar, alternating with lemon juice and strawberry puree, until smooth and creamy. Beat in vanilla extract. Add milk/cream if needed for desired consistency.
- 9. Decorate: Once cupcakes are completely cool, pipe buttercream onto each cupcake. Garnish with fresh lemon zest or strawberry slices, if desired.
- Prep Time: 30 mins
- Cook Time: 20 mins