Strawberry Lemonade Cupcakes

Why Make This Recipe

Strawberry Lemonade Cupcakes are a delightful treat that combines the refreshing flavor of strawberries with the zesty kick of lemon. These cupcakes are perfect for sunny days, special occasions, or simply when you want to brighten your day with a delicious dessert. With a soft, moist texture and a sweet-tart frosting, they are sure to impress anyone who takes a bite!

How to Make Strawberry Lemonade Cupcakes

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup sugar
• 2 tbsp lemon zest (freshly grated)
• 3 large egg whites (you can discard the yolks)
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream (room temperature)
• 3 tbsp lemon juice (freshly squeezed)
• 8 oz fresh strawberries
• 3/4 cup unsalted butter (softened to room temperature, for frosting)
• 3-4 cups powdered sugar (sifted)
• 1 tbsp heavy whipping cream (if needed)

Directions

1. Cupcakes:

   • Preheat your oven to 350°F (175°C) and prepare a cupcake pan with cupcake liners.
   • In a bowl, mix together the flour, cornstarch, baking powder, and salt. Set aside.
   • In a large bowl, cream the softened butter and sugar until light and fluffy.
   • Add the lemon zest, egg whites, and vanilla extract, mixing well after each addition.
   • Gradually mix in the flour mixture, alternating with the sour cream and lemon juice until just combined.
   • Fill the cupcake liners about 2/3 full with the batter.
   • Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.

2. Strawberry Puree:

   • Blend the fresh strawberries in a blender or food processor until smooth. You can strain it for a smoother texture if you like.

3. Frosting:

   • In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing well.
   • Once combined, add the strawberry puree and mix until well combined. If the frosting is too thick, add heavy whipping cream to reach your desired consistency.

How to Serve Strawberry Lemonade Cupcakes

Serve the cupcakes on a beautiful platter, allowing everyone to admire their colorful appearance. You can add a slice of fresh strawberry or a sprinkle of lemon zest on top of the frosting for decoration. They are best enjoyed fresh but will stay delicious for a few days.

How to Store Strawberry Lemonade Cupcakes

Store the cupcakes in an airtight container in the refrigerator. They will remain fresh for up to 4 days. If you want to freeze them, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy.

Tips to Make Strawberry Lemonade Cupcakes

• Make sure your butter is softened to room temperature for easier blending.
• Use fresh strawberries for the best flavor in the frosting.
• Don’t overmix the batter to keep the cupcakes light and fluffy.
• Adjust the amount of lemon juice in the frosting to suit your taste.

Variation

For a different twist, you can turn these cupcakes into a layer cake by baking the batter in cake pans instead of a cupcake pan. You can also add a splash of strawberry extract for a stronger flavor.

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess moisture before blending.

2. Can I substitute the sour cream?
You can use plain yogurt or buttermilk as a substitute for sour cream.

3. How can I make these cupcakes gluten-free?
You can replace the all-purpose flour with a gluten-free blend that is designed for baking.

Enjoy making these delicious Strawberry Lemonade Cupcakes! They are a refreshing and fun dessert that will be a hit with everyone!

Strawberry Lemonade Cupcakes

A delightful treat combining refreshing strawberries with zesty lemon, perfect for sunny days or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the cupcakes

• 1 1/4 cups all-purpose flour
• 3 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup sugar
• 2 tbsp lemon zest (freshly grated)
• 3 large egg whites discard the yolks
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream (room temperature)
• 3 tbsp lemon juice (freshly squeezed)
• 8 oz fresh strawberries

For the frosting

• 3/4 cup unsalted butter (softened to room temperature)
• 3-4 cups powdered sugar (sifted)
• 1 tbsp heavy whipping cream if needed

Method

 

Preparing the Cupcakes

1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with cupcake liners.
2. In a bowl, mix together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the lemon zest, egg whites, and vanilla extract, mixing well after each addition.
5. Gradually mix in the flour mixture, alternating with the sour cream and lemon juice until just combined.
6. Fill the cupcake liners about 2/3 full with the batter.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.

Strawberry Puree

1. Blend the fresh strawberries in a blender or food processor until smooth. You can strain it for a smoother texture if you like.

Preparing the Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the sifted powdered sugar, mixing well.
3. Once combined, add the strawberry puree and mix until well combined.
4. If the frosting is too thick, add heavy whipping cream to reach your desired consistency.

Notes

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. For freezing, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container.