Introduction:
Strawberry Lemonade Cupcakes are the ultimate combination of sweet and tangy. These light and fluffy cupcakes are infused with fresh strawberry puree and zesty lemon, offering a refreshing and summery flavor in every bite. Topped with a strawberry lemonade cream cheese frosting, they are a perfect dessert for warm weather gatherings, birthdays, or whenever you crave a fruity, refreshing treat!
The History of Lemon and Strawberry Flavors:
Lemon and strawberry have been popular flavor pairings in desserts for decades. The tartness of lemon balances perfectly with the sweetness of strawberries, creating a refreshing contrast that is enjoyed in cakes, pies, and beverages alike.
Ingredients Breakdown:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup milk
- 1/4 cup fresh strawberry puree
- For the Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1/4 cup strawberry puree
- Lemon zest for garnish (optional)
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice and zest, followed by the strawberry puree.
- Gradually add the flour mixture, alternating with milk, beginning and ending with the flour. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Stir in the fresh lemon juice and strawberry puree, and beat until the frosting is light and fluffy.
- Frost the Cupcakes:
- Once the cupcakes have cooled, generously frost each one with the strawberry lemonade frosting. Garnish with lemon zest, if desired.
Tips for the Perfect Strawberry Lemonade Cupcakes:
- Use Fresh Ingredients: Fresh lemon juice and strawberry puree make a big difference in flavor.
- Don’t Overmix: Overmixing the batter can make the cupcakes dense. Mix just until combined for a light and fluffy texture.
- Chill the Frosting: If the frosting becomes too soft, chill it in the refrigerator for about 10 minutes before frosting the cupcakes.
Variations and Customizations:
- Strawberry-Lemon Swirl: Create a marbled effect by swirling some extra strawberry puree into the cupcake batter before baking.
- Lemon-Only Cupcakes: Omit the strawberry puree for a classic lemon cupcake topped with lemon frosting.
- Add Fresh Berries: Garnish the cupcakes with fresh strawberry slices or a candied lemon wedge.
Health Considerations and Nutritional Value:
- Calories: Approximately 300-350 calories per cupcake.
- Fresh and Fruity: These cupcakes are made with fresh fruit, adding natural sweetness and flavor.
FAQ:
- Can I use store-bought strawberry puree?
Yes, you can, but homemade fresh puree will give you the best flavor. - How do I store these cupcakes?
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. - Can I freeze the cupcakes?
Yes! You can freeze the unfrosted cupcakes. Wrap them tightly and freeze for up to 2 months. Thaw before frosting and serving.
Strawberry Lemonade Cupcakes
These Strawberry Lemonade Cupcakes combine the sweetness of strawberries and the tanginess of lemon for a refreshing, fruity dessert that’s perfect for summer.
Equipment
- 12-cavity muffin pan
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour 187.5 grams
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 112 grams softened to room temperature
- 1 cup granulated sugar 200 grams
- 2 tablespoons lemon zest 30 ml
- 2 large eggs whisked
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk 60 ml
- 1/4 cup sour cream 60 ml
- 1/4 cup lemon juice 60 ml freshly squeezed
Strawberry Frosting
- 8 ounces strawberries 226 grams fresh or frozen
- 3/4 cup unsalted butter 168 grams softened, but still slightly firm to the touch
- 3-4 cups powdered sugar 330-440 grams
- 1 tablespoon whipping cream 15 ml if needed
Instructions
Lemon Cupcakes
- Preheat the oven to 350F (180C or 160C fan forced). Line a muffin tin with muffin papers – you’ll get 12-14 cupcakes in total.
- Whisk together the flour, baking powder and salt in a medium-sized bowl. Set aside.
- In a large bowl, beat together the butter, sugar and lemon zest until fluffy (about 2-3 minutes).
- Beat in the whisked eggs.
- With the mixer on a low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in the sour cream.
- Turn off the mixer and scrape down the sides and bottom of the bowl.
- Beat in about 1/3 more of the flour mixutre. Then beat in the milk. Stop mixing as soon as it’s incorporated.
- Scrape down the sides of the bowl once again. Then beat in the last 1/3 of the flour mixture.
- Gently stir in the lemon juice. If you see any lumps, use a wire whisk to whisk until smooth.
- Spoon the batter into the prepared muffin tin, filling each about 2/3 to 3/4 full. You should end up with 12-14 cupcakes.
- Bake 1 muffin tin at a time in the middle of the oven for about 15-18 minutes, or until an inserted toothpick comes out clean. Cool the cupcakes in the pan for at least 10 minutes, then carefully transfer to a wire rack to continue cooling.
Strawberry Frosting
- Core the strawberries to remove the centers.
- Place the berries in a food processor or blender and pulse until it’s a smooth puree.
- To remove the seeds, pour the puree through a metal sifter and push it through using the back of a spoon or rubber spatula. You will likely need to do this in a few additions. Discard the seeds.
- Transfer the puree (without seeds) to a saucepan over low-medium heat. Gently boil as you occassionally stir the puree. As it boils, it will begin to thicken and darken in color.
- Once the puree is thick like jam and very dark (about 15 minutes), remove from the heat and cool fully. You should have about 1/4 cup or less. You can speed this up by transferring to a jar or bowl and placing in the fridge or freezer.
- In a large bowl, beat together the butter until fluffy.
- Add in 2 cups powdered sugar and beat together, starting with the mixer on a low speed.
- Turn off the mixer and add in 2-3 tablespoons of the reduced and cooled strawberry puree. Beat until combined.
- Mix in the rest of the powdered sugar about 1/2 cup at a time, adding in 1-2 more tablespoons of reduced and cooled puree as necessary until the desired sweetness and thickness is reached. If the frosting is starting to separate or look too thin, do not add in any more puree. Beat in 1 tablespoon whipping cream, if the frosting seems to thick.
- Frost the cooled cupcakes using a knife or transfer the frosting to a piping bag (I used a 1M tip) and frost.
Notes
- Lemons: You will need 2-3 lemons for this recipe for the lemon zest and juice. Zest the lemons first, then juice them.
- Room Temperature Ingredients: The butter, eggs, milk and sour cream should be at room temperature before getting started. Take them out of the fridge about 30 minutes prior to getting started.
- Strawberries: Fresh or frozen berries can be used for this recipe. If using frozen, make sure they aren’t packed in syrup. If using frozen, boiling down the puree will take longer.
- Make Ahead Tips: The lemon cupcakes can be made 1 day in advance. Cool fully, then store at room temperature in an airtight container overnight. Make the puree and boil it down the day before (steps 1-5 of the frosting recipe). Cool fully, then store in the fridge in an airtight container. Make the frosting (steps 6-10) the next day when you plan to serve the cupcakes.
- Storage: Store cupcakes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. Because the frosting is made with real berries, I don’t find that it lasts as long at room temperature as other frosting recipes.
- Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming that all the frosting is used and the recipe yields 12 cupcakes