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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced - ½ cup milk To create delicious Strawberry Lemonade Cupcakes, you need fresh and high-quality ingredients. All-purpose flour gives the cupcakes a light texture. Granulated sugar adds sweetness. Unsalted butter brings richness and moisture. Eggs help bind the ingredients. Vanilla extract gives a warm flavor that pairs well with lemon. Lemon zest adds a bright note, while fresh lemon juice adds tanginess. Baking powder and baking soda help the cupcakes rise. Salt balances the sweetness. Diced fresh strawberries provide bursts of flavor and color. Milk keeps the batter moist and smooth. Precise measurements are key for baking. Accurate amounts of each ingredient ensure your cupcakes rise properly and taste great. I recommend using dry measuring cups for flour and sugar. A liquid measuring cup is best for milk and lemon juice. A kitchen scale can help if you prefer weight measurements. Use a straight edge to level off dry ingredients in measuring cups. For sticky items like butter, pack it into the cup, and level it off for the right amount. These steps help you achieve perfect Strawberry Lemonade Cupcakes every time. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This ensures even baking. 2. Line a muffin tin with cupcake liners. This keeps the cupcakes from sticking. 3. In a large bowl, cream ½ cup of softened butter and 1 cup of granulated sugar. Mix until light and fluffy. This step adds air, making the cupcakes light. 4. Add 2 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and ½ cup of fresh lemon juice. This gives your cupcakes a lovely flavor. 1. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This mix helps the cupcakes rise. 2. Gradually add the dry mix to the wet ingredients. Alternate with ½ cup of milk. Stir until just combined. Be careful not to overmix! 3. Gently fold in 1 cup of diced fresh strawberries. This adds sweetness and texture to your cupcakes. 1. Divide the batter evenly among the cupcake liners. Fill each about ⅔ full. 2. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick. If it comes out clean, they're ready. 3. Allow the cupcakes to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent sogginess. To make the strawberry and lemon flavors pop, add lemon zest to the batter. This gives a bright aroma. Use fresh strawberries for a natural sweetness. You can also add a pinch of salt. This helps the flavors stand out even more. If you want a stronger lemon flavor, try adding a little extra lemon juice. Just be careful not to add too much, or the cupcakes may get too wet. One big mistake is overmixing the batter. This can make your cupcakes tough. Mix just until the ingredients combine. Another common error is using the wrong oven temperature. Always preheat your oven to 350°F. Use an oven thermometer for accuracy. An oven that’s too hot can burn the cupcakes. One that’s too cold can leave them undercooked. For the best look, use a light lemon-flavored buttercream to frost the cupcakes. You can pipe it on for a fun design. Don't forget to garnish! A fresh strawberry or a twist of lemon peel makes a lovely touch. These simple additions make your cupcakes look as good as they taste. Pro Tips Use Fresh Ingredients: For the best flavor, always opt for fresh strawberries and freshly squeezed lemon juice. This will enhance the overall taste of your cupcakes. Don't Overmix the Batter: Gently fold in the strawberries to prevent them from breaking down and causing the batter to become tough. A light hand keeps the cupcakes fluffy! Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before adding frosting. This prevents the frosting from melting and helps it maintain its shape. Experiment with Flavors: Consider adding a splash of almond extract or a hint of mint to the batter for an extra layer of flavor that pairs beautifully with strawberry and lemon. {{image_2}} You can choose different frostings to top your Strawberry Lemonade Cupcakes. Here are two great ideas: - Lemon Buttercream: This frosting has a bright lemon flavor. Mix softened butter with powdered sugar, fresh lemon juice, and a bit of zest. This will add a sweet and tart taste that pairs well with your cupcakes. - Strawberry Cream Cheese Frosting: This frosting is rich and fruity. Blend cream cheese, softened butter, powdered sugar, and fresh strawberries. This adds a delicious berry taste that complements the cupcakes. You can adjust the recipe to fit your dietary needs. Here are some options: - Gluten-Free Flour Substitutes: If you need gluten-free cupcakes, use a gluten-free all-purpose flour blend. This mix can replace the regular flour without losing flavor or texture. - Dairy-Free Alternatives: To make these cupcakes dairy-free, swap milk with almond milk or coconut milk. Use dairy-free butter or a vegan butter substitute in the frosting for a tasty treat. Adding extra flavors can make your cupcakes even more fun. Here are some creative ideas: - Other Fruits to Mix In: Consider folding in raspberries or blueberries with the strawberries. This adds a different taste and color to your cupcakes. - Additional Flavor Variations: You can add a splash of coconut milk for a tropical twist. Or, use lime juice instead of lemon for a zesty kick. These small changes can create new and exciting flavors! To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place a piece of wax paper between the cupcakes if stacking them. This helps avoid sticking. Keep the container at room temperature for up to three days. If your kitchen is warm, consider refrigerating them. Just remember to bring them back to room temperature before serving. Freezing your cupcakes is simple and effective. First, cool the cupcakes completely. Wrap each one in plastic wrap tightly. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to eat them, take them out and let them thaw at room temperature for about an hour. Strawberry lemonade cupcakes taste best within a few days of baking. For optimal flavor and texture, try to eat them within three days. If frozen, they can last for up to three months, maintaining their delightful taste. To check if the cupcakes are done, use a toothpick. Insert the toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready. If there is batter on the toothpick, bake them a few more minutes. Keep an eye on the cupcakes as they bake. They usually take 18 to 20 minutes at 350°F (175°C). Yes, you can use frozen strawberries. Just remember to thaw and drain them first. This helps prevent excess liquid in your batter. Chop the strawberries into small pieces. This way, they mix well into the batter. Frozen strawberries can add a nice flavor too, but fresh ones give the best texture. Decorating your cupcakes can be fun. Try using a lemon-flavored buttercream frosting. Pipe it on top for a nice swirl. You can also add a fresh strawberry on top. A twist of lemon peel can add a pretty touch. For extra flair, sprinkle some lemon zest over the frosting. Get creative and make them look as good as they taste! In this blog post, we covered the key ingredients needed for tasty strawberry lemonade cupcakes. We discussed measuring tips, preparation steps, and mixing the batter. I shared baking techniques and how to balance flavors, while also highlighting common mistakes. You learned about frosting options and dietary adjustments. Finally, I outlined best storage practices to keep your cupcakes fresh. Now, you're ready to bake delicious cupcakes. Remember, precise measurements and care in preparation will lead to sweet success!

Strawberry Lemonade Cupcakes

Deliciously refreshing cupcakes infused with strawberry and lemon flavors.
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
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 0.5 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, diced
  • 0.5 cup milk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
  • Gently fold in the diced strawberries, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Top the cooled cupcakes with a light lemon-flavored buttercream frosting and garnish with a fresh strawberry or a twist of lemon peel for a delightful finish.
Keyword cupcakes, dessert, lemon, strawberry