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- 1 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - ¼ cup freshly squeezed lemon juice - Zest from 1 lemon - 1 cup fresh strawberries, pureed You may need to adjust some measurements for best results. Use all-purpose flour for a light texture. If you need gluten-free, use a gluten-free blend. Baking powder helps the cupcakes rise, while baking soda balances acidity. Unsalted butter gives rich flavor, but you can use coconut oil instead. Granulated sugar adds sweetness, but brown sugar adds depth. For buttermilk, mix milk and vinegar as a quick substitute. Fresh lemon juice is key for flavor, and you can replace strawberries with raspberries if needed. Using fresh ingredients is vital for the best taste. Fresh strawberries bring sweetness and color. They create a moist texture in the cupcakes. Fresh lemons provide bright flavor, making the cupcakes refreshing. Quality butter and eggs also enhance the overall taste. Freshness means better flavor, so always choose the best ingredients you can find. This commitment to quality ensures a delightful cupcake experience. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a cupcake pan with paper liners. These make it easy to remove the cupcakes later. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mix helps the cupcakes rise and stay light. Set this bowl aside for now. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar. Mix for about 3 to 4 minutes. You want it light and fluffy. This helps create a soft texture in the cupcakes. Crack in the eggs, one at a time. Beat well after each egg. Next, add the vanilla extract, fresh lemon juice, and lemon zest. Mix until everything is well combined. This adds great flavor to your batter. Gradually add the dry mixture to the butter mix. Alternate this with the buttermilk, starting and ending with the flour. Mix just until combined. Small lumps are okay. This keeps the batter light and fluffy. Gently fold in the strawberry puree with a spatula. Be careful not to overmix. You want to keep the batter airy while adding delicious strawberry flavor. Use a spoon or ice cream scoop to fill each cupcake liner. Fill them about two-thirds full. This allows room for the cupcakes to rise while baking. Place the cupcake pan in your preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they’re ready! Let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps you frost them easily later. To make your cupcakes light and fluffy, focus on creaming the butter and sugar well. Mix them for about 3-4 minutes until they look pale and fluffy. This step adds air, which helps your cupcakes rise. Remember to add eggs one at a time. This helps mix everything better. When you combine wet and dry ingredients, do this slowly. Alternating helps keep the batter light. One common mistake is overmixing the batter. This makes your cupcakes tough. Mix just until you see no dry flour. Also, make sure your butter is soft but not melted. If it's too warm, it won't hold air well. Lastly, check your oven temperature with a thermometer. An oven that’s too hot can burn the cupcakes before they bake through. For frosting, lemon-flavored buttercream pairs beautifully with these cupcakes. Just mix unsalted butter, powdered sugar, lemon juice, and zest. If you want something lighter, try whipped cream with a hint of lemon. For an extra touch, add fresh strawberries on top. They add color and flavor. Enjoy experimenting with different frostings to find your favorite! Pro Tips Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and contributes to the fluffiness of the cupcakes. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so a few small lumps are perfectly fine. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures a perfect presentation. Experiment with Toppings: Besides lemon buttercream, consider topping your cupcakes with whipped cream or a cream cheese frosting for a delicious twist. Fresh mint leaves can also add a refreshing touch! {{image_4}} You can switch up flavors for fun! Try adding fresh raspberries instead of strawberries. The tartness will blend well with the lemon. Another option is to mix in lime juice and zest for a tropical twist. You can even add a hint of coconut for a lovely beach vibe. These changes will give you a new taste but keep the cupcake's charm. If you need a gluten-free cupcake, swap regular flour for gluten-free flour. Look for blends that work well in baking. Add a bit of extra baking powder to help the cupcakes rise. This change keeps the cupcakes light and fluffy. Make sure to check all other ingredients for gluten. You can enjoy these tasty treats without worry! You can make mini or jumbo cupcakes using the same recipe. For mini cupcakes, fill the liners halfway and bake for about 12-15 minutes. For jumbo cupcakes, fill the liners almost to the top and bake for 25-30 minutes. Adjust baking times based on your oven. This gives you more options for serving these delightful treats at any event! To keep your strawberry lemonade cupcakes fresh, place them in an airtight container. This helps to avoid any drying out. Make sure the cupcakes are completely cool before sealing them. If you want to keep them pretty for a while, don't frost them until you're ready to serve. If you do frost them, use a container that won't squish the frosting. You can freeze these cupcakes for later enjoyment. First, let the cupcakes cool completely. Then, wrap each cupcake tightly in plastic wrap. After that, place them in a freezer bag or container. They can stay good in the freezer for up to three months. When you're ready to eat them, just thaw them in the fridge overnight. These cupcakes are best eaten fresh but can last for about three to four days at room temperature. Store them in a cool, dry place. If you have frosting on them, keep them in the fridge. Always check for any changes in texture or smell before you enjoy them. This way, you ensure each bite is as delightful as the first! Yes, you can use frozen strawberries. Just thaw them first. Drain any excess water. Then, puree them until smooth. This works well if fresh strawberries are not available. The flavor will still shine through. You can make the cupcakes a day in advance. Bake them, then let them cool. Store them in an airtight container at room temperature. Frosting should be done on the day you serve them. This keeps the frosting fresh and fluffy. If your cupcakes are dense, check your mixing method. Overmixing can cause this issue. Make sure to mix just until combined. Also, check if your baking powder is fresh. If it’s old, it may not rise well. Yes, you can turn this recipe into a cake. Use the same batter in a cake pan. Bake at the same temperature but for about 25-30 minutes. Test for doneness with a toothpick, just like with cupcakes. Enjoy this versatile recipe! You learned how to make great cupcakes. We discussed fresh ingredients and their importance. You saw step-by-step instructions to guide you. I shared tips for fluffy cupcakes and common mistakes to dodge. We explored fun flavor and size variations. Finally, I gave clear storage methods for your treats. With these insights, you’ll bake cupcakes that wow everyone. Enjoy your baking journey!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with fresh strawberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.5 cups buttermilk, at room temperature
  • 0.25 cups freshly squeezed lemon juice
  • 1 unit zest from 1 lemon
  • 1 cups fresh strawberries, pureed until smooth

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a cupcake pan with paper liners.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer for 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Then add the vanilla extract, lemon juice, and lemon zest, mixing until combined.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
  • Gently fold in the strawberry puree with a spatula, being careful not to overmix.
  • Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, testing for doneness with a toothpick.
  • Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a delightful finish, top with lemon-flavored buttercream frosting and garnish with fresh strawberries and lemon zest.
Keyword cupcakes, dessert, lemonade, strawberry