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- 1 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - ¼ cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh strawberries, pureed When baking, accurate measurements matter. Use dry measuring cups for flour and sugar. A liquid measuring cup works best for buttermilk and lemon juice. A kitchen scale can help ensure precision. For best results, sift your flour before measuring. This helps to avoid dense cupcakes. I recommend using fresh strawberries for the best flavor. Fresh strawberries have a bright taste and juicy texture. When using fresh strawberries, wash and hull them before pureeing. If you only have frozen strawberries, you can use them too. Just thaw and drain any excess water. Frozen strawberries may change the texture slightly. They can still make lovely cupcakes, but fresh is always best for taste. {{ingredient_image_1}} First, you need to heat your oven. Set it to 350°F (175°C). While the oven warms up, line your cupcake pan with paper liners. This step keeps the cupcakes from sticking and makes for easy serving. Next, take a medium bowl. In this bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mixing these dry ingredients helps ensure even rising and flavor in your cupcakes. Once combined, set the bowl aside. Now, grab a large mixing bowl. Add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Beat them together with a mixer for about 3-4 minutes until the mixture looks light and fluffy. This process adds air to the batter, making your cupcakes soft and tender. After creaming the butter and sugar, it’s time to add the eggs. Add 2 large eggs, one at a time. Mix well after each addition. Then, pour in 1 teaspoon of vanilla extract, ¼ cup of fresh lemon juice, and the zest of 1 lemon. Mixing these flavors together gives your cupcakes a bright, fresh taste. Now, it’s time to add the fun part! Gently fold in 1 cup of fresh strawberry puree. Use a spatula and be careful not to overmix. You want streaks of pink in your batter, not a fully blended color. This step adds that sweet, tangy flavor we love in strawberry lemonade. Next, divide your batter evenly among the cupcake liners, filling each about 2/3 full. Place the pan in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they’re ready! Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting. To get a soft and fluffy cupcake, use room temperature butter and eggs. They blend better and create air pockets. When you mix the butter and sugar, beat them until the mixture is light and fluffy. This adds air and gives a nice lift. Don’t overmix your batter. Fold in the strawberry puree gently. Overmixing can lead to dense cupcakes. Store your cupcakes in an airtight container at room temperature. This keeps them moist and tasty. If you want to keep them longer, refrigerate them. Just make sure to wrap them well. You can also freeze them. Place them in a freezer-safe container or bag. They can last up to three months in the freezer. Thaw them in the fridge before serving. One mistake is not measuring ingredients correctly. Use the right measuring cups for dry and wet ingredients. Another common error is opening the oven too soon. This can cause your cupcakes to sink. Wait until they're close to the end of baking to check them. Lastly, don’t skip cooling. Let your cupcakes cool before frosting. This helps the frosting stay firm and not melt. Pro Tips Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries in your puree. This will enhance the natural sweetness and aroma of the cupcakes. Don't Overmix the Batter: When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes. Check for Doneness: Use a toothpick to check if the cupcakes are done. Insert it into the center, and if it comes out clean or with a few crumbs, they're ready! Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before adding frosting. This will prevent the frosting from melting and ensure a beautiful presentation. {{image_2}} You can choose between lemon buttercream and cream cheese frosting for your cupcakes. Lemon buttercream gives a light and zesty flavor. It pairs well with the sweet strawberry taste. To make it, mix softened butter with powdered sugar, lemon juice, and lemon zest. Beat until smooth. Cream cheese frosting adds a rich, creamy taste. It balances the tartness of the lemon. To make this, blend cream cheese with butter, powdered sugar, and vanilla extract. Both options are tasty, so pick your favorite! If you need gluten-free cupcakes, swap all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that contains xanthan gum for better texture. Also, check the labels to ensure all other ingredients are gluten-free. This way, everyone can enjoy these cupcakes! You can mix things up by adding other fruits. Try using raspberries or blueberries for different flavors. Puree them the same way you did with strawberries. You can also add a splash of coconut milk for a tropical twist. Experiment with flavors and find what you love! To keep your strawberry lemonade cupcakes fresh, place them in an airtight container. This helps to lock in moisture and flavor. You can store them at room temperature for up to three days. If it’s hot and humid, it’s best to keep them in the fridge. Just remember to let them sit at room temperature for a bit before serving. You can freeze these cupcakes if you want to save some for later. First, let them cool completely. Then, place them in a single layer in a freezer-safe container. You can also wrap each cupcake in plastic wrap for extra protection. They will stay fresh for about three months in the freezer. When ready to eat, just take them out and let them thaw on the counter. The best time to serve these cupcakes is the same day they are made. They taste fresh and full of flavor then. However, if you need to make them ahead, serving them within three days still offers a great taste. For special occasions, serve them at room temperature with a slice of fresh strawberry on top. This adds a nice touch and makes them look lovely! Yes, you can use other fruit purees. Try blueberry or raspberry for a twist. Just make sure your fruit is ripe for the best flavor. These cupcakes last about 3 to 4 days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, store them in the fridge for up to a week. If you don't have buttermilk, you can make your own. Mix ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a good buttermilk substitute. Yes, you can make these cupcakes ahead of time. Bake them a day or two before your event. Store them in an airtight container. You can frost them just before serving for the best taste. This article covered how to bake delicious strawberry cupcakes. We discussed ingredients, measurements, and using fresh or frozen strawberries. I shared step-by-step instructions for mixing and baking. We also talked about tips for the best texture and storage methods. Different frosting options and substitutions enhance your baking. Remember, cupcakes can be frozen or served fresh for fun events. Enjoy baking and sharing these treats! Your friends and family will love them!

Strawberry Lemonade Cupcakes

Delicious cupcakes infused with strawberry and lemon flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.25 cup fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 1 cup fresh strawberries, pureed

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper 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. Then mix in the vanilla extract, lemon juice, and lemon zest.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  • Gently fold in the strawberry puree, taking care not to overmix.
  • 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 in the center comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Top the cooled cupcakes with lemon-flavored buttercream frosting, and garnish with a slice of fresh strawberry and a sprinkle of lemon zest for extra color and flair.
Keyword cupcakes, dessert, lemon, strawberry