Description
Delightful Strawberry Lemonade Cupcakes combine sweet strawberries and zesty lemon flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1/2 cup powdered sugar (for frosting)
- 1/4 cup lemon juice (for frosting)
- 1/2 cup unsalted butter (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually add this mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Fold in the diced strawberries gently.
- Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool completely.
- Beat the butter for the frosting until light and fluffy, then gradually add in the powdered sugar and lemon juice until smooth.
- Frost the cooled cupcakes and optionally top with a slice of strawberry.
Notes
Store cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Allow to come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg