Description
Delightful cupcakes infused with strawberry and lemonade flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour (187.5 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs, whisked
- 1 ½ teaspoons vanilla extract
- ¼ cup milk (60 ml)
- ¼ cup sour cream (60 ml)
- ¼ cup lemon juice (60 ml), freshly squeezed
- 8 ounces strawberries (226 grams), fresh or frozen
- ¾ cup unsalted butter (168 grams), softened
- 3–4 cups powdered sugar (330–440 grams)
- 1 tablespoon whipping cream (15 ml), if needed
Instructions
- Preheat oven to 350°F (175°C).
- Line muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla extract; mix well.
- Gradually add dry ingredients, alternating with milk and sour cream.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes; check with a toothpick.
- Cool in the tin for 5 minutes, then transfer to a cooling rack.
- For frosting, blend strawberries and butter, then gradually add powdered sugar.
- Frost cooled cupcakes and garnish with fresh strawberries.
Notes
- Store cupcakes in an airtight container.
- Use fresh strawberries for best flavor.
- Adjust powdered sugar for desired frosting consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 50 milligrams
Keywords: Strawberry Lemonade Cupcakes