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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 cup strawberries, diced The right mix of dry and wet ingredients is key to great cupcakes. I always start with the dry ingredients. In a bowl, I whisk together the flour, baking powder, baking soda, and salt. This helps the cupcakes rise well. Next, I focus on the wet ingredients. I cream the softened butter and sugar together until they are light and fluffy. This step adds air, making the cupcakes soft. Then, I add the eggs one at a time. I mix in the vanilla, buttermilk, lemon zest, and lemon juice. Each ingredient adds flavor and moisture. Finally, I fold in the diced strawberries. I want them to spread evenly, so I do this gently. The strawberries add a sweet burst in each bite. With this perfect blend of ingredients, your Strawberry Lemonade Cupcakes will be light, fluffy, and full of flavor. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures your cupcakes bake evenly. While it heats, line a muffin tin with cupcake liners. This makes for easy serving and cleanup. In a medium bowl, whisk together the dry ingredients. You will need 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mixing these dry items well helps them blend evenly in the batter. In a large bowl, cream together the softened butter and granulated sugar. Use an electric mixer for this step. Beat for about 3-4 minutes until the mixture is light and fluffy. This process adds air, which helps the cupcakes rise. Next, add the eggs one at a time while mixing well after each addition. Then, add 1 teaspoon of vanilla extract, ½ cup of buttermilk, the zest of 1 lemon, and ¼ cup of freshly squeezed lemon juice. Mix until everything is combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; this keeps your cupcakes light and fluffy. Now, gently fold in 1 cup of diced strawberries. This adds flavor and texture. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in your preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready! After baking, let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious strawberry lemonade cupcakes! To make moist cupcakes, use room temperature ingredients. This helps them blend well. Be gentle when mixing. Overmixing can make them tough. Also, fold in the strawberries slowly. This keeps the batter light. Want to add more flavor? Try adding a splash of orange juice. It gives a nice twist. You can also mix in some lemon zest for extra zing. If you like a bit of spice, add a pinch of cinnamon. This adds warmth to every bite. For frosting, lemon buttercream is my favorite choice. Its tangy taste pairs perfectly with the cupcakes. You can also use a light whipped cream. This keeps it fresh and airy. For a fun twist, try a strawberry cream cheese frosting. It adds a sweet, rich touch that everyone will love. Pro Tips Use Fresh Strawberries: Always opt for ripe, fresh strawberries for the best flavor. Frozen strawberries can make the batter too watery. Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cupcakes. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise. Cool Completely: Allow cupcakes to cool completely before frosting to prevent the frosting from melting. {{image_2}} If you want to make these cupcakes gluten-free, you can easily swap the flour. Use a gluten-free all-purpose flour blend. Look for one that includes xanthan gum; it helps with texture. You still need baking powder, baking soda, and salt, so keep those in the mix. The rest of the ingredients can stay the same. These swaps will ensure your cupcakes remain light and tasty. To make vegan strawberry lemonade cupcakes, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For the buttermilk, use almond milk or soy milk mixed with a bit of vinegar or lemon juice. Just like that, you have a dairy-free and egg-free treat that everyone will love. You can switch things up based on the season. In winter, try adding cranberries or orange zest for a festive twist. In fall, pumpkin puree can create a warm, cozy flavor. For summer, use other berries like blueberries or raspberries. Each fruit brings its own charm, making your cupcakes a year-round delight. To keep your strawberry lemonade cupcakes fresh, store them in an airtight container. Place a piece of parchment paper between layers if stacking. This prevents sticking. Store them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Just remember, cold can dry them out a bit. To freeze your cupcakes, first let them cool completely. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out as much air as you can. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. You can also leave them out for a few hours at room temperature. These cupcakes stay tasty for about three days at room temperature. If stored in the fridge, they can last up to a week. However, the flavor is best within the first few days. For frozen cupcakes, the taste stays good for three months. But, for the best flavor and texture, aim to enjoy them sooner. Yes, you can use frozen strawberries. First, thaw the strawberries completely. Then, drain off any excess liquid. Chop them into small pieces to mix into the batter. This helps keep the moisture balanced. Frozen strawberries work well, but fresh ones give a better taste. To prevent sinking, ensure your oven is hot enough. Always preheat it to 350°F (175°C). Mix your batter just until combined. Overmixing can add too much air. Also, make sure to fold in strawberries gently. This helps keep them evenly distributed. Lastly, don’t skip the baking powder; it gives the rise. If you don’t have buttermilk, you can make your own. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This creates a similar tangy flavor. You can also use plain yogurt or sour cream mixed with water. Decorating can be fun and simple. Use lemon buttercream frosting for a classic touch. Add a sprinkle of powdered sugar on top for a light look. You can also place a thin lemon slice or a fresh strawberry on each cupcake. For more color, try edible flowers or colored sprinkles. You learned how to make strawberry lemonade cupcakes with simple steps. We covered ingredients, from dry to wet, and tips for the best texture. You can also explore gluten-free and vegan options. Make sure to store your cupcakes well for freshness. Remember, these cupcakes can brighten any day. Enjoy experimenting with flavors and decorations. Happy baking!

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 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 whole lemon zest
  • 0.25 cups freshly squeezed lemon juice
  • 1 cups strawberries, diced

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
  • Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, buttermilk, lemon zest, and lemon juice. Mix until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Gently fold in the diced strawberries, taking care to distribute them evenly throughout the batter.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Once cool, you can frost with lemon buttercream or serve plain for a lighter option.

Notes

Dust the cooled cupcakes with powdered sugar and garnish with a small slice of lemon or a whole strawberry on top for an extra pop of color.
Keyword cupcakes, dessert, lemon, strawberry