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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup buttermilk - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh strawberries, finely diced - 1/4 cup homemade strawberry puree Each ingredient plays a vital role in the recipe. - All-purpose flour gives structure. It helps the cupcakes rise and hold their shape. - Granulated sugar adds sweetness, making each bite delightful. It also helps create a light texture when creamed with butter. - Unsalted butter adds rich flavor and moisture. Softening it is key to getting a fluffy batter. - Eggs bind the ingredients and add moisture. They also help with rising. - Buttermilk keeps the cupcakes moist. It also gives a slight tang, enhancing the flavor. - Lemon zest adds a bright flavor. It lifts the taste of both the lemon juice and strawberries. - Baking powder and baking soda are leavening agents. They create the perfect rise for light cupcakes. - Salt balances the sweetness. It enhances all the flavors in the cupcakes. - Fresh strawberries add bursts of flavor and color. They make each bite extra special. - Strawberry puree adds moisture and enhances the strawberry flavor. You can adjust the recipe to fit your taste. - Frosting: Try lemon or cream cheese frosting for a tasty finish. - Other fruits: Swap in raspberries or blueberries for a mix of flavors. - Nuts: Add chopped nuts like almonds for extra crunch. - Coconut: Fold in shredded coconut for a tropical twist. - Gluten-free flour: Use a gluten-free blend if needed. Experiment with these options to find your favorite combination! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This heat is perfect for our cupcakes. While the oven warms up, line a 12-cup muffin tin with fun, colorful cupcake liners. This step not only keeps the cupcakes from sticking but also makes them look great. To make strawberry puree, take about 1/2 cup of fresh strawberries. Place them in a blender. Blend until smooth. This puree adds a tasty burst of flavor to your cupcakes. Set it aside for later. In a large bowl, add 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat them until light and fluffy. This will take about 3-4 minutes. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, pour in 1/2 cup of buttermilk, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Mix everything until smooth. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Slowly add this dry mix to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix! Now, gently fold in the diced strawberries and the strawberry puree. This ensures even flavor in every bite. Spoon the batter into the prepared cupcake liners. Fill each one about two-thirds full. This allows space for rising. Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! Let the cupcakes cool in the tin for about 5 minutes. Then, carefully move them to a wire rack to cool completely. Once they are cool, you can frost them if you like. A lemon or strawberry frosting works great. For a lovely touch, garnish with a slice of fresh strawberry and a sprinkle of lemon zest. Enjoy your delicious treats! When making strawberry lemonade cupcakes, avoid these common mistakes: - Overmixing the Batter: This can lead to tough cupcakes. Mix just until combined. - Skipping the Lemon Zest: The zest adds a bright flavor. Don’t skip it! - Not Measuring Ingredients: Accurate measurements ensure the best results. Use measuring cups. - Underbaking: Check for doneness with a toothpick. It should come out clean. To keep your cupcakes moist and delicious, try these tips: - Use Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature. This helps them mix well. - Don’t Overfill the Liners: Fill each liner only two-thirds full. This allows room for rising. - Check Oven Temperature: Use an oven thermometer. An incorrect temperature can dry out your cupcakes. - Add Strawberries Gently: Folding in strawberries carefully keeps them intact, adding moisture. Keeping your cupcakes fresh is easy with these storage tips: - Cool Completely Before Storing: Let them cool on a wire rack before covering. This prevents sogginess. - Use an Airtight Container: Store in an airtight container at room temperature. This keeps them soft. - Add a Slice of Bread: Place a slice of bread in the container. It helps maintain moisture. - Freeze for Longer Storage: If you need to store them for longer, freeze them. Wrap each cupcake tightly in plastic wrap. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter and better rise. Fresh Strawberries for Flavor: Always use fresh strawberries for the best flavor and texture; frozen berries can make the batter too wet. Don't Overmix: Mix the batter until just combined to keep the cupcakes light and fluffy; overmixing can lead to dense cupcakes. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before adding frosting to prevent it from melting. {{image_4}} You can change the flavor of your cupcakes with different frostings. A classic lemon buttercream adds a bright zing. To make it, mix softened butter, powdered sugar, lemon juice, and zest. You can also try cream cheese frosting. The tangy flavor pairs well with strawberry and lemon. For a fun twist, consider a strawberry whipped cream. This light frosting is easy to spread and tastes fresh. These cupcakes are great for mixing in other fruits. You can swap out strawberries for raspberries or blueberries. Both fruits give a sweet and tart taste. For a tropical flair, add crushed pineapple to the batter. This will make your cupcakes even more refreshing. You can also layer in peaches for a summer vibe. Each fruit brings its own unique flavor to the mix. You can easily adapt this recipe for gluten-free or vegan diets. For gluten-free cupcakes, use a gluten-free flour blend. Be sure to check for one that works well in baking. For a vegan version, replace the eggs with flaxseed meal or applesauce. Use plant-based butter and non-dairy milk for the moist base. These swaps keep the cupcakes tasty while meeting dietary needs. To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. If you have leftover cupcakes, place them at room temperature for a day. If you want to keep them longer, refrigeration works well. Just remember to seal them tight to keep the moisture in. When stored properly, these cupcakes last about 2 to 3 days at room temperature. In the fridge, they can stay fresh for up to a week. Just make sure not to leave them out in the open. They can get stale quickly if exposed to air. If you want to freeze your cupcakes, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to 3 months in the freezer. When you are ready to eat them, thaw them at room temperature. They will taste just as good as fresh! Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any extra liquid to avoid a watery batter. Frozen strawberries may be softer than fresh ones, but they still add great flavor. To make homemade strawberry puree, take about 1/2 cup of fresh strawberries. Cut off the stems and place them in a blender. Blend until smooth. You can strain it for a finer texture, but that’s up to you. Use this puree in your cupcake batter for a fresh taste. You can easily substitute buttermilk with milk and vinegar. Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This mixture will mimic buttermilk’s tangy flavor and acidity. You can also use plain yogurt or sour cream mixed with water for a similar effect. In this blog post, I covered everything you need to bake delicious strawberry cupcakes. We looked at key ingredients, step-by-step instructions, and helpful tips for perfect results. You can make tasty variations too, like different frostings or fruit flavors. Plus, I shared smart ways to store your cupcakes so they stay fresh. Remember, with simple steps and creativity, you can enjoy these treats anytime!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with fresh strawberries and zesty lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 2 large eggs
  • 1 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cup unsalted butter, softened to room temperature
  • 1 1/2 cup buttermilk
  • 1 1 lemon zest (about 1 tablespoon)
  • 1 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 cup fresh strawberries, finely diced
  • 1 1/4 cup homemade strawberry puree

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a blender, puree approximately 1/2 cup of fresh strawberries until smooth and set aside.
  • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Pour in buttermilk, lemon zest, and lemon juice, mixing until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  • Gently fold in diced strawberries and strawberry puree until evenly distributed.
  • Spoon batter into cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Frost with lemon or strawberry frosting if desired.

Notes

For a charming finish, garnish with a slice of fresh strawberry and a sprinkle of lemon zest.
Keyword cupcakes, dessert, lemon, strawberry