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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 1 teaspoon vanilla extract - ½ cup buttermilk - ¾ cup fresh strawberries, pureed (about 1 cup chopped) - 2 tablespoons fresh lemon juice - 1 cup unsalted butter, softened - 4 cups powdered sugar - ¼ cup heavy cream - 2 tablespoons lemon juice - ½ cup fresh strawberries, finely chopped - Additional strawberries for garnish These ingredients make your cupcakes shine! The dry mix of flour, baking powder, baking soda, and salt is key for the base. The wet ingredients blend sweetness and tartness. The butter makes the cupcakes rich and moist. Eggs help them rise and stay fluffy. Fresh strawberries and lemon juice give a bright flavor. Lemon zest adds an aromatic punch. The frosting is a sweet finish with butter, powdered sugar, and cream. Chopped strawberries mix in for added flavor. For the best results, use fresh ingredients. They make a big difference in taste. Enjoy the process of gathering and measuring, as it’s part of the fun! - Set your oven to 350°F (175°C). - Line a muffin tray with cupcake liners. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt. - In a large bowl, beat ½ cup softened butter and 1 cup sugar together. Mix until fluffy. - Add 2 large eggs one at a time. Mix well after each egg. - Stir in the zest of 1 lemon and 1 teaspoon vanilla extract. - Alternate adding the dry mix and ½ cup buttermilk. Start and end with dry mix. - Gently fold in ¾ cup pureed strawberries and 2 tablespoons lemon juice. - Pour the batter into the muffin tray, filling each liner about 2/3 full. - Bake for 18-20 minutes. A toothpick should come out clean. - Let cupcakes cool in the tray for 5 minutes. Then, transfer them to a wire rack. - In a large bowl, beat 1 cup softened butter until creamy. - Gradually add 4 cups powdered sugar. Mix until combined. - Add ¼ cup heavy cream and 2 tablespoons lemon juice. Beat until fluffy. - Gently fold in ½ cup finely chopped strawberries. - Frost the cooled cupcakes with the strawberry lemon frosting. - Use a piping bag or knife for a nice finish. - Top each cupcake with a slice of fresh strawberry. - Testing for doneness: Use a toothpick to check if cupcakes are done. Insert it into the center. If it comes out clean, your cupcakes are ready. This step helps ensure a perfect texture. - Common mistakes to avoid: Don't skip the sifting step for your dry ingredients. Sifting helps prevent lumps and gives your cupcakes a nice rise. Also, make sure your butter is softened but not melted. This keeps the batter light and fluffy. - Best tools for frosting: A piping bag is great for decorating. It gives you control over how much frosting you use. If you don’t have one, a simple knife works well too. Just spread it on gently. - How to achieve a smooth finish: To get a smooth frosting, start with a creamy base. Beat the butter well before adding powdered sugar. This step is key. Spread the frosting in one smooth motion. You can also dip your knife in warm water for an extra smooth look. - Pairing with drinks: These cupcakes pair perfectly with homemade lemonade. The tartness of the lemonade balances the sweetness of the cupcakes. You can also serve them with iced tea for a refreshing treat. - Presentation ideas: Arrange your cupcakes on a bright platter. Sprinkle some lemon zest around them for color. You can also add fresh strawberries on top for a fun touch. This makes each cupcake look even more inviting! {{image_2}} You can make these cupcakes even more fun by adding other fruits. Raspberries and blueberries work well. They add a nice color and taste. You can also mix in herbs like basil or mint. These herbs bring a fresh twist to the sweet flavors. Imagine a cupcake with mint and lemon! It will be a hit at any party. If you need gluten-free options, use a gluten-free flour blend. It will still taste great. For vegan adaptations, swap the eggs for applesauce. Use plant-based butter and almond milk instead of buttermilk. These changes keep the cupcakes delicious while meeting dietary needs. You can change the frosting too! Try cream cheese frosting for a tangy taste. Whipped cream is another light option. You can also add flavors to your frosting. A little lemon zest or a splash of vanilla can enhance the taste. You can even mix in pureed strawberries for a fruity twist. To store leftover cupcakes, place them in an airtight container. This keeps them fresh and moist. You can store them at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. Just remember, they may dry out a bit in the fridge. If you have unused frosting, store it in an airtight container. Keep it in the fridge for up to two weeks. When you are ready to use it again, take it out and let it sit at room temperature. If it feels too soft, re-chill it for a bit. If it looks stiff, whip it again until creamy. You can freeze unfrosted cupcakes for up to three months. Make sure they are completely cool before wrapping them in plastic wrap. Then, place them in a freezer bag. To thaw them, take them out of the freezer and let them sit at room temperature for about an hour. This keeps them soft and tasty. To make light and fluffy cupcakes, cream the butter and sugar well. You should beat them together for about three to four minutes. This process adds air to the batter. It is also key to not overmix the batter once you add the dry ingredients. Gently fold everything together. This keeps the air bubbles intact, helping the cupcakes rise beautifully. Yes, you can use frozen strawberries. Just thaw them and drain excess liquid before pureeing. Frozen strawberries may not taste as fresh, but they will still add good flavor. This works well if fresh strawberries are not in season or hard to find. To check if your cupcakes are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If wet batter sticks to the toothpick, bake for a few more minutes. You can also look for a slight golden color on the tops of the cupcakes. You can make these cupcakes in advance. Bake them a day ahead and store them in an airtight container. Just wait to frost them until you are ready to serve. This helps keep the frosting fresh and fluffy. The best way to frost cupcakes is to use a piping bag. If you do not have one, you can use a knife. Start from the edge and work your way to the center. This creates a nice swirl. Be sure to frost the cupcakes once they are completely cool. This keeps the frosting from melting. You now have a complete guide for making delicious strawberry lemon cupcakes. We covered ingredients, from the dry to the frosting, and shared step-by-step instructions. Also, you learned tips to ensure they turn out perfect every time. Feel free to try variations and adapt the recipe to meet your needs. Keep these cupcakes fresh by following the storage tips provided. Baking can be fun and rewarding, so enjoy the process! Happy baking!

Strawberry Lemonade Cupcakes

Delight your taste buds with Strawberry Lemonade Cupcakes! These fluffy, sweet treats combine fresh strawberries and zesty lemon for a burst of flavor in every bite. Learn to create the perfect cupcake and a creamy strawberry lemon frosting that will impress your guests. Easy to make, these cupcakes are perfect for summer gatherings or a delightful dessert. Click to explore the full recipe and bring a taste of sunshine to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

1 teaspoon vanilla extract

½ cup buttermilk

¾ cup fresh strawberries, pureed (about 1 cup chopped)

2 tablespoons fresh lemon juice

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup heavy cream

2 tablespoons lemon juice

½ cup fresh strawberries, finely chopped

Additional strawberries for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.

          Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.

            Fold in the pureed strawberries and lemon juice gently until just combined.

              Evenly distribute the cupcake batter into the prepared muffin tray, filling each liner about 2/3 full.

                Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.

                    For the Frosting:

                      Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until combined.

                        Add the heavy cream and lemon juice, then beat on high speed for 2-3 minutes until light and fluffy.

                          Gently fold in the finely chopped strawberries.

                            Assembly:

                              Once the cupcakes are completely cool, frost them generously with the strawberry lemon frosting using a piping bag or a knife.

                                Garnish each cupcake with a small slice of fresh strawberry on top for an added touch.

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

                                    - Presentation Tips: Arrange the cupcakes on a decorative platter, and sprinkle with lemon zest for a vibrant touch. Enjoy these delightful treats with a glass of homemade lemonade for the perfect summer dessert!