Strawberry Lemonade Cupcakes Recipe
User Reviews
5
Strawberry Lemonade Cupcakes Recipe
Description
The cupcakes are prepared by mixing dry ingredients—flour, baking powder, and salt—separately from the wet ingredients, which include neutral oil, milk, lemon juice, lemon zest, eggs, and granulated sugar. The mixture is combined carefully, avoiding overmixing to prevent a tough crumb. Filled into liners and baked until a toothpick comes out clean, the cupcakes bake to a soft, moist texture with bright lemon notes.
The frosting is a buttercream made by creaming unsalted butter and gradually adding powdered sugar for smoothness, then mixing in strawberry puree to introduce a natural pink color and fruity flavor. The strawberry puree can be homemade by reducing fresh strawberries or store-bought, adding a customizable intensity of flavor and hue to the frosting.
These cupcakes can be served chilled or at room temperature. Cooling completely before frosting is crucial to prevent melting. Tapping the cupcake pan before baking reduces bubbles and supports an even crumb. The recipe suggests options for gluten-free flours and provides tips to enhance flavor and consistency, such as adding vanilla extract and careful stirring.
The strawberry puree recipe includes coring and pureeing strawberries, heating to concentrate flavor, and optional sifting to remove seeds. The frosting achieves a smooth finish best with a stand mixer and paddle attachment. The cupcakes can be made ahead, with frosting applied just before serving for optimal freshness and presentation.
Ingredients
Cupcakes
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 1/2 cup neutral cooking oil generic cooking oil
- 1 cup milk
- 1 tablespoon lemon juice fresh
- 1 tablespoon lemon zest from 1 whole lemon, zest
- 2 egg
- 2 cups granulated sugar
Frosting:
- 2 cups butter unsalted
- 4 cups powdered sugar
- 4 tablespoons Strawberry Puree (You can use more or less depending on the color and flavor as per your liking)
Instructions
Cupcakes
- Preheat the oven at 350 F / 180 C and line your baking pan with cupcake liners.
- In a bowl, add in the dry ingredients, the flour, baking powder, and salt, and keep aside.
- In another bowl or stand mixer (you can also use an electric beater for this), add in the wet ingredients, oil, milk, lemon juice, lemon zest, and eggs and mix well.
- Add the sugar to the wet mixture and mix till it's perfectly incorporated.
- Now add the flour mixture to the wet mixture in batches and mix till it's fully incorporated.
- Using an ice cream scoop, scoop out the batter and fill your liners till 3/4 full.
- Bake for 20-25 min or until an inserted toothpick comes out clean. Let it completely cool down.
For frosting:
- Cream the butter until it's creamy and fluffy, add in the sugar (in batches) and beat until it achieves a smooth consistency. Add the strawberry puree and mix well till you get that gorgeous baby pink color!
- Fill the frosting in a piping bag, I am using a big closed star tip nozzle here, and frost your cupcakes.
Notes
- Use fresh strawberry puree made by pureeing and reducing fresh strawberries for best flavor.
- Avoid overmixing the cupcake batter to prevent crumb toughness.
- Gluten-free flours can be used but may require longer baking times; test doneness with a toothpick.
- Use a stand mixer with paddle attachment for smooth, velvety frosting.
- Cool cupcakes completely before frosting to prevent melting.
- Gentle tapping of the pan before baking helps reduce batter bubbles for even texture.
- Make cupcakes ahead, store unfrosted, and frost just before serving for freshness.
- Adding 1-2 teaspoons vanilla extract enhances the cupcake flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 31mg | 1% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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