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Strawberry Lemonade Cupcakes

A delightful treat combining refreshing strawberries with zesty lemon, perfect for sunny days or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.