Strawberry Lemonade Cupcakes
Ingredients:
For the Lemon Cupcakes:
1½ cups (190g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup (120ml) milk or buttermilk
For the Strawberry Filling (Optional but delicious):
1 cup fresh or frozen strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tbsp lemon juice
For the Strawberry Lemonade Frosting:
½ cup (115g) unsalted butter, softened
¼ cup (60g) strawberry puree (from blended fresh or thawed berries)
2½–3 cups (300–360g) powdered sugar
1–2 tbsp lemon juice (to taste)
Zest of ½ lemon (optional)
Pinch of salt
Optional: Pink food coloring for a bright lemonade hue
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Add eggs one at a time.
Mix in lemon zest, juice, and vanilla.
Alternately add flour mixture and milk, beginning and ending with flour. Do not overmix.
Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.
2. Strawberry Filling (Optional):
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan.
Cook over medium heat until thick and jammy (about 5–7 minutes).
Cool, then fill cupcakes by coring the center and adding 1 tsp of filling.
3. Frosting:
Beat butter until fluffy.
Add strawberry puree and lemon juice/zest.
Slowly beat in powdered sugar and salt until smooth and pipeable.
Chill for 10–15 minutes if needed before piping.
4. Decorate:
Pipe a tall swirl of frosting.
Garnish with a strawberry slice, lemon zest, or a mini straw for a lemonade look.