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Refreshing Strawberry Lemonade Cupcakes with Creamy Frosting

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Light, tangy strawberry lemonade cupcakes with a moist tender crumb and creamy lemon frosting, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup fresh strawberries, chopped small
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) whole milk
  • For the frosting:
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 ½ tablespoons fresh lemon juice
  • 2–3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Scrape down bowl sides as needed.
  5. Stir in vanilla extract and fresh lemon juice.
  6. With mixer on low, add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold chopped strawberries into the batter with a spatula.
  8. Fill each cupcake liner about ⅔ full with batter.
  9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Transfer cupcakes to a wire rack and let cool completely, about 30 minutes.
  11. For the frosting, beat softened butter until creamy, about 2 minutes.
  12. Gradually add powdered sugar, beating on low to incorporate.
  13. Add lemon juice, heavy cream, vanilla extract, and lemon zest. Beat on high until fluffy, about 3-4 minutes. Adjust consistency if needed.
  14. Frost the cooled cupcakes using a piping bag or knife. Decorate with a small slice of strawberry or lemon zest if desired.

Notes

Use room temperature ingredients for best results. Fold strawberries gently to avoid turning batter pink and watery. Do not overmix after adding flour to keep cupcakes tender. Frost only when cupcakes are completely cooled to prevent melting. Adjust frosting consistency with powdered sugar or cream as needed.

Nutrition

Keywords: strawberry lemonade cupcakes, lemon cupcakes, creamy frosting, summer dessert, easy cupcakes, homemade frosting

Find it online: https://tessierecipes.com/refreshing-strawberry-lemonade-cupcakes-recipe-easy-homemade-creamy-frosting/