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Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes: Sweet & Tangy Summer Bliss

Strawberry Lemonade Cupcakes combine the sweetness of strawberries with the tanginess of lemons for a perfect summer treat.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Fresh Strawberries For puree; substitute with frozen if unavailable.
  • 1 cup All-Purpose Flour Use gluten-free for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure fresh.
  • 0.5 teaspoon Baking Soda Ensure fresh.
  • 0.5 teaspoon Salt Enhances sweetness.
  • 1 cup Unsalted Butter Softened to room temperature.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 tablespoon Lemon Zest Fresh is best.
  • 0.5 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs Use room temperature.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 0.5 cup Buttermilk Substitute with milk + vinegar or lemon juice.
For the Frosting
  • 8 oz Cream Cheese At room temperature.
  • 4 cups Powdered Sugar Gradually added for consistency.
  • 1 drop Pink Food Coloring Optional.
For the Lemonade Curd
  • 0.25 cup Unsalted Butter At room temperature.
  • 0.75 cup Granulated Sugar Adjust to taste.
  • 3 large Eggs Fresh.
  • 0.5 cup Fresh Lemon Juice Freshly squeezed preferred.

Equipment

  • Oven
  • Cupcake pan
  • Blender
  • mixing bowls
  • electric mixer
  • saucepan
  • piping bag

Method
 

Preparation
  1. Prepare Strawberry Puree by blending fresh strawberries and cooking until thick.
  2. Preheat Oven to 350°F (175°C) and line a cupcake pan.
  3. Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar until light and fluffy.
  5. Incorporate Remaining Ingredients: Add oil, lemon zest, and eggs, then fold in strawberry puree.
  6. Combine Dry and Wet Ingredients: Mix until just combined.
  7. Bake for 18-22 minutes, then cool in the pan.
  8. Prepare Lemonade Curd: Whisk butter, sugar, eggs, and lemon juice, then cook until thick.
  9. Whip Frosting: Beat cream cheese and butter, add powdered sugar, then incorporate strawberry puree.
  10. Assemble by filling cupcakes with lemonade curd and frosting the top.

Nutrition

Serving: 1cupcakeCalories: 260kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Serve chilled for a refreshing treat. Store in an airtight container.

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