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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1/2 cup buttermilk - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh strawberries, pureed - Frosting ingredients: 1 cup powdered sugar, 4 oz cream cheese, 2 tablespoons milk - Optional garnish: Fresh strawberries and lemon slices This cupcake recipe brings together sweet and tangy flavors. The dry ingredients form the base. I use all-purpose flour to give the cupcakes structure. Baking powder and baking soda help them rise. Salt balances the sweetness. For the wet ingredients, I start with softened butter. It blends well with sugar, creating a light mix. Eggs add moisture and richness. Buttermilk gives the cupcakes a fluffy texture. Fresh lemon juice and zest bring in that bright, zesty flavor. The vanilla extract adds warmth. The fresh strawberries are a highlight. I puree them to mix into the batter. This gives each bite a burst of berry goodness. For the frosting, I blend cream cheese and powdered sugar. It’s creamy and smooth, perfect for topping the cupcakes. Finally, I like to garnish with extra strawberries and lemon slices. They make the cupcakes look pretty and add extra flavor. This combination of ingredients makes for a delightful treat! - Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. - Add the eggs one at a time, mixing well after each addition. Start with the butter and sugar. This step makes the cupcakes tender. Use a mixer to beat them until the mixture looks pale and airy. This helps add air and makes your cupcakes light. Next, add the eggs. Do this slowly to keep the batter smooth. Each egg adds moisture and richness. Make sure to mix well after each egg so everything blends nicely. - Combine the buttermilk, lemon juice, lemon zest, and vanilla extract in the wet mixture. - Whisk together the dry ingredients; gradually add to wet mixture until just combined. - Fold in the strawberry puree; divide batter into muffin tins and bake. Now, it’s time to combine the wet and dry ingredients. Mix the buttermilk, lemon juice, lemon zest, and vanilla in a separate bowl. The lemon juice adds a nice tang and pairs well with strawberries. In another bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. When you combine these with the wet mix, do it slowly. Stir until just combined. Over-mixing can lead to dense cupcakes. Add the strawberry puree last. Gently fold it in so it spreads evenly. This makes sure every bite is bursting with strawberry flavor. Fill each cupcake liner about two-thirds full. This allows space for the cupcakes to rise without spilling over. Bake for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean. - Bake for 18-20 minutes; cool in the pan, then transfer to a wire rack. - Make cream cheese frosting by beating cream cheese and powdered sugar until smooth. - Frost completely cooled cupcakes and garnish with fresh strawberries and lemon slices. Once baked, let the cupcakes cool in the pan for about five minutes. This helps them set. Then, move them to a wire rack to cool completely. While they cool, make the frosting. In a bowl, beat cream cheese and powdered sugar until smooth. Add milk a little at a time until you reach a good consistency. Once the cupcakes cool, frost them with the cream cheese mix. You can use a spatula or a piping bag for a fancy look. For a pretty finish, add fresh strawberries and lemon slices on top. This adds color and extra flavor to your sweet treats. - Use room temperature ingredients for better mixing. Cold butter or eggs can cause uneven batter. - Gently fold in the strawberry puree. This keeps the batter light and airy. - Start with softened cream cheese. It mixes much easier and gives a smooth texture. - Adjust the milk amount. This helps you get the frosting thickness you want. - If your cupcakes sink, check your mixing. Make sure you mix evenly and measure correctly. - For dry cupcakes, check flour measuring. Too much flour or baking too long can dry them out. {{image_2}} You can easily change the flavor of your cupcakes. Add lemon zest for a stronger citrus taste. This small change boosts the overall flavor profile. If you want to try something new, swap out strawberries for other berries. Raspberries or blueberries can work well in this recipe. Each berry brings its unique taste and color, making your cupcakes even more fun! Frosting makes cupcakes special. You can switch to a lemon-flavored buttercream for a fresh twist. This will give a bright taste that matches the cupcake base. If you're looking for a creamier option, try using mascarpone cheese instead of cream cheese. This gives a rich flavor and a smooth texture that’s hard to resist! Don't forget the toppings! Adding edible flowers can make your cupcakes look beautiful. Sprinkles also add a fun touch. If you want more zing, drizzle your cupcakes with lemon glaze. This adds a sweet and tart flavor that pairs well with the cupcake. Each topping will make your dessert more eye-catching and delicious! Store your strawberry lemonade cupcakes in an airtight container. They will stay fresh for up to three days at room temperature. If you want them to last longer, put them in the fridge. This is especially good for cupcakes with cream cheese frosting. If you want to save some for later, freeze the unfrosted cupcakes. They can stay in the freezer for up to three months. When you’re ready to enjoy them, just thaw the cupcakes first. Then, frost them and serve. If you like your cupcakes warm, pop one in the microwave for a few seconds. But remember, if they are frosted, do not reheat them. They taste best when served at room temperature. Yes, substitute with a gluten-free flour blend. This swap keeps the cupcakes light and fluffy. Absolutely! It can save time, though homemade is recommended for flavor. Homemade frosting adds a creamy touch that enhances the cupcakes. Lemonade or iced tea are great accompanying beverages. They complement the sweet and tangy flavors perfectly. Increase the amount of strawberry puree in the batter slightly. This simple trick boosts the fruity taste without changing the texture. Great for summer parties, picnics, and birthday celebrations! Their bright colors and flavors make every event feel special. Yes, reduce bake time and use mini cupcake liners for perfect bite-sized treats. Mini cupcakes are fun and easy to share! These Strawberry Lemonade Cupcakes are a treat for any event. We covered the ingredients, the steps to bake, and even some handy tips. Remember, the key to success lies in proper mixing and ingredient choice. You can add different flavors or toppings to make them your own. Enjoy sharing these cupcakes at your next gathering!

Strawberry Lemonade Cupcakes

Indulge in the delightful taste of Strawberry Lemonade Cupcakes! These light and fluffy cupcakes are bursting with fresh strawberry flavor and zesty lemon, making them a perfect treat for any occasion. With easy-to-follow steps, you’ll learn how to create a delicious cream cheese frosting that perfectly complements each bite. Click through to explore this refreshing recipe and impress your friends and family with a sweet, tangy twist!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh strawberries, pureed

1 teaspoon vanilla extract

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

2 tablespoons milk (for frosting)

Fresh strawberries and lemon slices for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the eggs one at a time, beating well after each addition.

        Mix in the buttermilk, lemon juice, lemon zest, and vanilla extract until well combined.

          In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

            Gradually add the dry mixture to the wet mixture, mixing until just combined.

              Gently fold in the strawberry puree until evenly distributed in the batter.

                Divide the batter evenly into the lined cupcake tins, filling each about 2/3 full.

                  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      While the cupcakes cool, make the frosting by beating the softened cream cheese and powdered sugar together until smooth.

                        Add the milk gradually, beating until the frosting reaches your desired consistency.

                          Once the cupcakes are completely cool, frost them with the cream cheese frosting.

                            Garnish each cupcake with fresh strawberries and a slice of lemon if desired.

                              Prep Time, Total Time, Servings: 20 mins | 40 mins | Makes 12 cupcakes