Strawberry Lemonade Cupcakes
Yields: 12–14 cupcakes
Prep Time: 20 mins | Bake Time: 18–20 mins | Chill Time (for frosting): 15 mins
Ingredients
Lemon Cupcakes
1 1/4 cups (160g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs (room temp)
Zest of 1 lemon
1 1/2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
Strawberry Buttercream Frosting
1/2 cup (115g) unsalted butter, softened
1/2 cup (120g) freeze-dried strawberries (blended into powder)
2 cups (240g) powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream or milk (as needed)
Pinch of salt
Instructions
1. Make the Lemon Cupcakes
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Whisk flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy (2–3 mins).
Beat in eggs one at a time, then lemon zest, lemon juice, and vanilla.
Add dry ingredients in 2 batches, alternating with buttermilk. Mix just until combined.
Fill liners 2/3 full and bake for 18–20 mins, or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
2. Make the Strawberry Buttercream
Blend freeze-dried strawberries into a fine powder.
Beat butter until smooth. Add powdered sugar and strawberry powder gradually.
Add vanilla, salt, and a bit of cream/milk to reach fluffy, pipeable consistency.
Beat until light and fluffy, about 3 minutes.
3. Assemble
Pipe the strawberry frosting onto completely cooled cupcakes using a star tip.
Garnish with a fresh strawberry slice or lemon zest twist for extra flair (optional, but stunning)