Strawberry Lemonade Cupcakes

When you are moving into spring and summer, desserts like these Strawberry Lemonade Cupcakes are the perfect answer to light and bright foods! Just like a glass of lemonade, with real lemon zest and strawberry puree, it’s about to taste like sunshine! And for another taste of warm weather, pair this with my Taco Salad with Fritos!

Looking for another lemon dessert? Try my No-Bake Mini Lemon Meringue Pies!

Strawberry Lemonade Cupcakes Recipe

Ingredients:
Lemon Cupcakes:
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 eggs (at room temp)
2 eggs whites (at room temp)
2 cups white sugar
3/4 cups buttermilk (at room temp)
1 cup softened unsalted butter
1 tsp vanilla
Juice and zest from 1 lemon

Strawberry Frosting:
2 cups powered sugar
1 cups unsalted butter
1/4 cups strawberry puree

Preheat your oven to 350 degrees. In a medium-sized bowl, mix together your flour, baking powder, baking soda, and salt. Using a stand mixer, beat the sugar and butter on med speed until light and fluffy. Add the lemon zest, eggs, and egg whites to your butter mixture and continue to mix on medium.

In a medium-sized bowl, whisk together your lemon juice, buttermilk, and vanilla.

Take turns adding some of the flour combination into the mixer bowl, followed by your buttermilk combination. Add some of each mixture until both bowls are empty.

Line your cupcake pan with liners and pour your batter until they are 3/4 full. Bake for 15-18 minutes, depending on how high you’ve made each liner. Allow them to cool for 30 min before frosting.

While the cupcakes are baking and cooling, wash out your mixer bowl to make your frosting. Add powdered sugar, butter and strawberry puree and mix on medium until until light and fluffy. If you feel that it is not stiff enough, add a little more powder sugar.

Add your frosting to a piping bag and frost each cupcake. Slice strawberries in half from the top down to garnish the top of each cupcake. 

Silicone Muffin Pan Cupcake Set – Mini 24 Cups and Regular 12 Cups Muffin Tin, Nonstick BPA Free Food Grade Silicone Molds with 12 Silicone Baking CupsRachael Ray 47957 Yum -o! Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips – 12 Cup, GrayWilton 415-2286 300 Count Polka Dots Standard Baking CupsWilton 415-2505 White Standard 75 Baking Cups, Single Pack4-Piece Stainless Steel Airtight Canister Set, Beautiful Food Storage Container for Kitchen Counter, Tea, Sugar, Coffee, Caddy, Flour Canister with Clear Acrylic Lid n’ Locking Clamp Up to 65 ozSamll Tree Pastry Bag – 100 Pieces 16 Inch [Extra Thick] Disposable Piping Bags Set with 4 decorating tips and 3 Bag Ties for Cake Decorating Royal Frosting

Yield: About 24 cupcakes

Strawberry Lemonade Cupcakes

Print

These Strawberry Lemonade Cupcakes can be made at any time of year to remind you of sunshine! An easy and delicious dessert!

Prep Time 30 minutes

Cook Time 17 minutes

Additional Time 30 minutes

Total Time 1 hour 17 minutes

Ingredients

Lemon Cupcakes:

• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs (at room temp)
• 2 eggs whites (at room temp)
• 2 cups white sugar
• 3/4 cups buttermilk (at room temp)
• 1 cup softened unsalted butter
• 1 tsp vanilla
• Juice and zest from 1 lemon

Strawberry Frosting:

• 2 cups powered sugar
• 1 cups unsalted butter
• 1/4 cups strawberry puree

Instructions

1. Preheat your oven to 350 degrees.
2. In a medium-sized bowl, mix together your flour, baking powder, baking soda, and salt.
3. Using a stand mixer, beat the sugar and butter on medium speed until light and fluffy.
4. Add the lemon zest, eggs, and egg whites to the butter mixture and continue to mix on medium.
5. In a small bowl, whisk together your lemon juice, buttermilk, and vanilla.
6. Next, take turns adding some of the flour combination into the mixer bowl, followed by your buttermilk combination. Add some of each mixture until both bowls are empty.
7. Mix until fully incorporated (a minute or two).
8. Line your cupcake pan with liners and pour your batter until they are 3/4 full.
9. Bake for 15-18 minutes.
10. Allow them to cool for 30 min before frosting.
11. Wash out your mixer bowl to make your frosting.
12. Add powdered sugar, butter and strawberry puree and mix on medium until until light and fluffy. If not stiff enough, add a little more powder sugar.
13. Add your frosting to a piping bag and frost each cupcake. Slice strawberries in half from the top down to garnish the top of each cupcake. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Samll Tree Pastry Bag - 100 Pieces 16 Inch [Extra Thick] Disposable Piping Bags Set with 4 decorating tips and 3 Bag Ties for Cake Decorating Royal Frosting
• 
  Wilton 415-2286 300 Count Polka Dots Standard Baking Cups
• 
  Rachael Ray 47957 Yum -o! Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips - 12 Cup, Gray

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 347Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 169mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 3g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

Here are some other delicious ideas:

• These bacon wrapped pork chops are going to become a favorite.
• You’re going to love my doritos chicken tenders. 
• Have some macaroni salad with egg for lunch today.
• These easy stuffed mushrooms only have three ingredients.
• My taco crescent rolls are perfect for using leftover taco meat.
• My fried cinnamon rolls are absolutely delicious.
• Give these 3 ingredient candied carrots a try.
• This tater tot casserole with cream of chicken is perfect for a weeknight dinner.
• This keto breakfast bowl is a delicious breakfast.
• My frozen cupcakes are worthy of Anna and Elsa.