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Sweet Strawberry Lemonade Cupcakes

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Delightful Strawberry Lemonade Cupcakes capturing the essence of summer with fruity flavors and a zingy lemon kick.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 large eggs (whisked)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup lemon juice (freshly squeezed)
  • 8 ounces strawberries (fresh or frozen)
  • 3/4 cup unsalted butter (softened, but still slightly firm to the touch)
  • 3–4 cups powdered sugar
  • 1 tablespoon whipping cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. Mix dry ingredients in a bowl: flour, baking powder, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs, lemon zest, and vanilla extract until well combined.
  5. Combine wet ingredients in another bowl: milk, sour cream, and lemon juice.
  6. Mix the dry mixture with the wet ingredients, alternating with the milk mixture.
  7. Fold in the strawberries gently.
  8. Fill each cupcake liner about 2/3 full.
  9. Bake for about 18-20 minutes or until a toothpick comes out clean.
  10. Cool in the tin for about 5 minutes, then transfer to a wire rack.
  11. Make the frosting by beating the softened butter, then gradually adding powdered sugar until smooth.
  12. Frost the cooled cupcakes and add a slice of strawberry on top if desired.

Notes

For vegan options, substitute eggs with flaxseed meal and use dairy-free alternatives throughout.

Nutrition

Keywords: cupcakes, strawberry, lemonade, summer dessert, baking

Find it online: https://sweetladle.com/minute-strawberry-lemonade-cupcakes/