Strawberry Lemonade Cupcakes recipe

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Ingredients

12 ounces strawberries, chopped, or more to taste
1 ½ tablespoons white sugar, or to taste
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
¼ teaspoon salt
2 sticks butter
1 ¼ cups white sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon strawberry extract
½ cup 2% milk
3 cups powdered sugar
1 stick butter
1 tablespoon 2% milk, or as needed
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
4 strawberries, sliced, or more to taste

Nutrition Info

377.5 calories
carbohydrate: 54.4 g
cholesterol: 77.7 mg
fat: 16.7 g
fiber: 0.9 g
protein: 3.6 g
saturatedFat: 10.2 g
servingSize: -
sodium: 226.7 mg
sugar: 36.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  3. Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.

  4. Whisk flour, baking powder, and salt together in a medium bowl.

  5. Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.

  6. Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

  7. Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.

  8. Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.

  9. Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.

  10. While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer, whip until creamy.

  11. Pipe frosting onto cupcakes and garnish each with a strawberry slice.

Recipe Yield

18 cupcakes

Recipe Note

These strawberry lemonade cupcakes are a beautiful summer treat.

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