Print

Strawberry Lemonade Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful strawberry lemonade cupcakes with a fluffy vanilla base, topped with creamy buttercream frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup strawberries, pureed
  • Lemon zest for garnish
  • Buttercream frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, fresh lemon juice, and pureed strawberries.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry mixture to the wet ingredients until just combined.
  7. Fill each cupcake liner about 2/3 full with the batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow to cool completely on a wire rack before frosting.
  10. Garnish with fresh lemon zest before serving.

Notes

Use room temperature ingredients for best results. These cupcakes can be stored in an airtight container for up to 3 days.

Nutrition

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

Scroll to Top