Strawberry Lemonade Cupcakes

There’s something truly magical about the combination of vibrant strawberries and zesty lemons, especially when it’s transformed into a delightful treat like Strawberry Lemonade Cupcakes. I remember the first time I baked these cupcakes; the kitchen was filled with the sweet and tangy aroma that instantly brightened my day. Each bite of these airy cupcakes transports me back to sunny days, picnics in the park, and laughter echoing in the air. Whether it’s a casual gathering or a special celebration, these cupcakes never fail to impress. They are not just desserts; they’re a burst of happiness, encapsulated in a fluffy, moist cupcake topped with luscious frosting. If you want to make your next event memorable, try whipping up a batch of Strawberry Lemonade Cupcakes and watch everyone smile with delight.

What Goes Into Strawberry Lemonade Cupcakes

These cupcakes are crafted from a delightful mix of ingredients that work together perfectly to create a tasty treat. The core elements include fluffy all-purpose flour, bright lemon zest, and sweet strawberries. Each ingredient plays a crucial role—bringing moisture, flavor, and sweetness that make these cupcakes irresistible.

• All-Purpose Flour: 1 1/4 cups – This forms the base of the cupcakes, providing structure and lightness for a fluffy result.
• Baking Powder: 1 teaspoon – This leavening agent helps the cupcakes rise, giving them a light texture.
• Baking Soda: 1/4 teaspoon – Works with the acidic lemon juice to enhance the cupcakes’ rise and texture.
• Salt: 1/2 teaspoon – Balances the sweetness and enhances the overall flavor of the cupcakes.
• Granulated Sugar: 1/2 cup – Adds sweetness and moisture, crucial for the cupcake’s texture.
• Brown Sugar: 1/4 cup, packed – This adds a hint of molasses flavor and moisture, enriching the cupcake’s taste.
• Oil: 1/3 cup – Adds moisture and keeps the cupcakes soft and tender.
• Coconut Milk: 1 cup – Provides richness and a subtle flavor that pairs beautifully with lemon.
• Vanilla Extract: 2 teaspoons – A classic flavor enhancer that rounds out the overall taste.
• Finely Grated Lemon Zest: 1 teaspoon – Adds a punch of fresh lemon flavor that brightens the cupcakes.
• Lemon Juice: 1 teaspoon – Provides acidity and enhances the lemon flavor in the cupcakes.
• Fresh Strawberries: 2 ounces – These are pureed for the frosting, adding a fresh, fruity taste that complements the lemon.
• Granulated Sugar for frosting: 1/2 cup – Sweetens the frosting and helps stabilize the meringue.
• Egg Whites: 2 large – Essential for creating a light, fluffy meringue frosting.
• Unsalted Butter: 6 ounces, at room temperature – Provides creaminess and richness to the frosting.
• Lemon Juice: 2 tablespoons – Enhances the flavor of the frosting and pairs perfectly with the strawberries.
• Pure Vanilla Extract: 1/2 teaspoon – Enhances the overall flavor of the frosting.

Making Strawberry Lemonade Cupcakes

Creating these delightful Strawberry Lemonade Cupcakes is a rewarding process that fills your home with delightful aromas. Follow these steps to bake a batch that will impress your friends and family.

1. Preheat your oven to 350°F. This ensures that the cupcakes bake evenly and rise well.
2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step aerates the flour, ensuring your cupcakes are light and fluffy.
3. Add the granulated sugar and brown sugar to the flour mixture. Mix them together until well combined. The sugars not only sweeten the cupcakes but also contribute to their moist texture.
4. In another bowl, whisk together the oil, coconut milk, lemon zest, lemon juice, and vanilla extract. This blend of wet ingredients brings flavor and moisture to the cupcakes.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
6. Line your cupcake pan with liners and fill each liner with a scant 1/4 cup of batter, which should fill them just under 2/3 of the way full.
7. Place the pan in the oven and bake for 20 to 25 minutes. They are done when they turn golden brown and a toothpick inserted in the center comes out clean.
8. Once baked, transfer the cupcakes to a cooling rack. Allow them to cool completely before frosting.
9. For the frosting, wash and hull the fresh strawberries, then toss them into a food processor and puree until smooth. Set aside.
10. In a heatproof bowl, add the granulated sugar and egg whites. Place the bowl over a pan of simmering water, whisking constantly until the mixture is hot to the touch and the sugar has dissolved. This creates a meringue base.
11. Remove the bowl from heat and beat the meringue on medium speed until cool and fluffy, about 5 minutes.
12. Switch to the paddle attachment and gradually add the unsalted butter one tablespoon at a time. Beat until smooth and creamy.
13. Continue beating on medium-high speed until the buttercream is thick and smooth, around 6 to 10 minutes. If it curdles, keep beating; it will come together.
14. Once thick, gradually beat in the lemon juice and vanilla extract. For a strawberry buttercream, add in the strawberry puree and mix until well incorporated.
15. Now, you’re ready to frost your cupcakes! Use a piping bag or a knife to spread the creamy frosting generously on each cupcake.

Helpful Notes about Strawberry Lemonade Cupcakes

Baking is an art, and these Strawberry Lemonade Cupcakes can be tailored to your liking. Here are some useful tips to ensure your baking experience is delightful and successful.

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you need them to last longer, refrigerate them for up to a week.
• Freezing: Yes, you can freeze these cupcakes! Before frosting, wrap them tightly in plastic wrap and place them in a freezer-safe container. They can last up to two months in the freezer.
• Frosting Variations: Feel free to experiment with different flavorings in the frosting. You can substitute other fruits or flavor extracts to create a unique twist.
• Serving Suggestions: These cupcakes pair wonderfully with a cup of tea or lemonade, making them ideal for a spring afternoon gathering.
• Make Ahead: You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.
• Presentation: For added flair, garnish your frosted cupcakes with fresh strawberry slices or lemon zest.

Serving Ideas for Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes are not just a treat; they’re an experience waiting to happen. Let’s explore some delightful ways to serve them.

• Picnics: Perfect for outdoor gatherings, these cupcakes add a splash of color and flavor to your picnic basket.
• Birthday Parties: Celebrate with a dozen (or two) at your next birthday party. They’ll surely be a hit among guests of all ages.
• Bridal Showers: These light and refreshing cupcakes are an elegant choice for bridal showers, adding a sweet touch to the event.
• Summer Barbecues: Serve them alongside fruity beverages for a delightful dessert at summer barbecues.
• Seasonal Gatherings: These cupcakes are versatile for any seasonal gathering, making them an excellent choice for holidays or family get-togethers.
• Tea Parties: Serve with a side of tea, and you have the perfect pairing for a charming afternoon tea.

FAQ

Conclusion

The Strawberry Lemonade Cupcakes truly stand out with their vibrant flavors and delightful texture. They encapsulate the joy of spring and are perfect for sharing with loved ones. I encourage you to try making these cupcakes for your next gathering or just for yourself. You’ll be rewarded with smiles and compliments!

Strawberry Lemonade Cupcakes

Indulge in the taste of spring with these delightful Strawberry Lemonade Cupcakes. With a perfect blend of sweet strawberries and zesty lemon, they're the ideal treat for celebrations or just because. You won't be able to resist these moist cupcakes topped with luscious strawberry buttercream!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oil
• 1 cup Coconut Milk
• 2 teaspoons Vanilla Extract
• 1 teaspoon Finely Grated Lemon Zest
• 1 teaspoon Lemon Juice
• 2 ounces Fresh Strawberries
• 1/2 cup Granulated Sugar
• 2 large Egg Whites
• 6 ounces Unsalted Butter at room temperature
• 2 tablespoons Lemon Juice approximately from 1 large lemon
• 1/2 teaspoon Pure Vanilla Extract

Equipment

• Saucepan
• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Food Processor
• Whisk

Method

 

1. Preheat your oven to 350°F. This ensures that the cupcakes bake evenly and rise well.
2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step aerates the flour, ensuring your cupcakes are light and fluffy.
3. Add the granulated sugar and brown sugar to the flour mixture. Mix them together until well combined. The sugars not only sweeten the cupcakes but also contribute to their moist texture.
4. In another bowl, whisk together the oil, coconut milk, lemon zest, lemon juice, and vanilla extract. This blend of wet ingredients brings flavor and moisture to the cupcakes.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
6. Line your cupcake pan with liners and fill each liner with a scant 1/4 cup of batter, which should fill them just under 2/3 of the way full.
7. Place the pan in the oven and bake for 20 to 25 minutes. They are done when they turn golden brown and a toothpick inserted in the center comes out clean.
8. Once baked, transfer the cupcakes to a cooling rack. Allow them to cool completely before frosting.
9. For the frosting, wash and hull the fresh strawberries, then toss them into a food processor and puree until smooth. Set aside.
10. In a heatproof bowl, add the granulated sugar and egg whites. Place the bowl over a pan of simmering water, whisking constantly until the mixture is hot to the touch and the sugar has dissolved. This creates a meringue base.
11. Remove the bowl from heat and beat the meringue on medium speed until cool and fluffy, about 5 minutes.
12. Switch to the paddle attachment and gradually add the unsalted butter one tablespoon at a time. Beat until smooth and creamy.
13. Continue beating on medium-high speed until the buttercream is thick and smooth, around 6 to 10 minutes. If it curdles, keep beating; it will come together.
14. Once thick, gradually beat in the lemon juice and vanilla extract. For a strawberry buttercream, add in the strawberry puree and mix until well incorporated.
15. Now, you’re ready to frost your cupcakes! Use a piping bag or a knife to spread the creamy frosting generously on each cupcake.

Notes

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you need them to last longer, refrigerate them for up to a week.
• Freezing: Yes, you can freeze these cupcakes! Before frosting, wrap them tightly in plastic wrap and place them in a freezer-safe container. They can last up to two months in the freezer.
• Frosting Variations: Feel free to experiment with different flavorings in the frosting. You can substitute other fruits or flavor extracts to create a unique twist.
• Serving Suggestions: These cupcakes pair wonderfully with a cup of tea or lemonade, making them ideal for a spring afternoon gathering.
• Make Ahead: You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.
• Presentation: For added flair, garnish your frosted cupcakes with fresh strawberry slices or lemon zest.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!