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Strawberry Lemonade Cupcakes

Light, fluffy cupcakes bursting with strawberry and lemon flavor, topped with creamy lemon frosting for a refreshing summer dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 0.25 cup fresh lemon juice
  • 2 tbsp lemon zest fresh
  • 1 cup fresh strawberries finely chopped
  • 0.25 cup strawberry puree blend strawberries
Lemon Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest fresh
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Mix buttermilk, lemon juice, lemon zest, and strawberry puree in a separate bowl.
  5. Add dry ingredients to butter mixture in three parts, alternating with the strawberry-lemon mixture, starting and ending with dry ingredients.
  6. Fold in chopped strawberries gently.
  7. Fill cupcake liners ¾ full and bake 18–20 minutes until a toothpick comes out clean.
  8. Cool cupcakes completely on a wire rack before frosting.
  9. Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and salt. Beat until fluffy.
  10. Frost cupcakes, garnish with strawberry slices and lemon zest, then serve.

Notes

For extra lemon tang, add 1 tbsp more lemon juice. For a blush frosting, add a drop of pink food coloring.