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Strawberry Lemonade Cupcakes

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Delightful Strawberry Lemonade Cupcakes combining zesty lemon and sweet strawberries, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 large eggs (whisked)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup lemon juice (freshly squeezed)
  • 8 ounces strawberries (fresh or frozen)
  • For Frosting: 3/4 cup unsalted butter (softened)
  • 3–4 cups powdered sugar
  • 1 tablespoon whipping cream (if needed)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cupcake pan with paper liners or grease it.
  3. Mix the dry ingredients: flour, baking powder, and salt.
  4. Cream the butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well.
  6. Incorporate the lemon zest and vanilla extract.
  7. Combine the wet ingredients in a separate bowl.
  8. Alternate adding the dry mix with the wet ingredients, starting and ending with dry.
  9. Mix in the chopped strawberries gently.
  10. Fill the cupcake liners 2/3 full with batter.
  11. Bake for 18-20 minutes until a toothpick comes out clean.
  12. Cool the cupcakes in the pan for 5 minutes, then on a wire rack.
  13. Make the frosting by beating the softened butter, then adding powdered sugar gradually.
  14. Frost the cupcakes after they’re completely cool.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Nutrition

Keywords: cupcakes, strawberry lemonade, dessert, baking, summer treats

Find it online: https://pureproteinbites.com/strawberry-lemonade-cupcakes/