Description
Strawberry Lemonade Cupcakes are the perfect blend of sweet and tart, capturing the essence of summer in every fluffy bite. These light, airy treats are bursting with fresh strawberries and zesty lemon, making them an irresistible dessert for any occasion. Whether you’re celebrating a birthday or enjoying a sunny afternoon, these cupcakes will bring smiles and joy to all who taste them.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup finely chopped fresh strawberries
- Zest and juice of 1 lemon
- ½ cup whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with colorful liners.
- In a large bowl, cream together softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and vanilla extract.
- In another bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Gently fold in chopped strawberries.
- Spoon the batter into liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling before frosting with your favorite icing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Substitute fresh strawberries with frozen if needed. Enhance flavor by adding more lemon zest or trying different frostings like strawberry buttercream. Store leftovers in an airtight container at room temperature for up to three days.