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Light and Fluffy Strawberry Lemonade Cupcakes

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These cupcakes combine the bright, tangy flavors of fresh strawberries and lemonade into a light, fluffy, and easy-to-make summer treat. Perfect for picnics, brunches, or any warm-weather gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, pureed
  • ½ cup (75g) fresh strawberries, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup (120ml) whole milk
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar
  • 1 teaspoon lemon zest (for frosting)
  • 2 tablespoons strawberry jam (optional, for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Rinse, hull, and puree 1 cup (150g) of fresh strawberries in a blender until smooth. Chop another ½ cup (75g) into small pieces and set aside.
  3. In a medium bowl, sift together 1 ¾ cups (220g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Whisk to combine.
  4. In a large bowl, beat ½ cup (115g) unsalted butter with 1 cup (200g) granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  5. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  6. Mix in the strawberry puree, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest until just combined.
  7. Alternately add the flour mixture and ½ cup (120ml) whole milk, beginning and ending with the flour. Mix gently after each addition to keep the batter light.
  8. Fold in the chopped strawberries gently with a spatula.
  9. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  10. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  12. For the frosting, beat 8 oz (225g) cream cheese with ½ cup (115g) unsalted butter until smooth. Gradually add 3 cups (360g) powdered sugar and 1 teaspoon lemon zest, beating until light and fluffy. Optionally, swirl in 2 tablespoons strawberry jam.
  13. Pipe or spread frosting onto cooled cupcakes and garnish with a small slice of strawberry or a sprinkle of lemon zest.

Notes

Do not rush cooling before frosting to avoid melting the frosting. If batter is too runny, chill in the fridge for 15 minutes. Cream butter and sugar well for a tender crumb. Fold ingredients gently to avoid dense cupcakes. Fresh lemon zest is preferred for best flavor. Frozen strawberries can be used if thawed and drained. Variations include gluten-free and vegan substitutions.

Nutrition

Keywords: strawberry cupcakes, lemonade cupcakes, summer desserts, light cupcakes, fluffy cupcakes, homemade cupcakes, easy cupcakes, fresh strawberry dessert

Find it online: https://yumyep.com/light-and-fluffy-strawberry-lemonade-cupcakes-easy-homemade-recipe-for-summer-treats/