Print

Fluffy Strawberry Lemonade Cupcakes Recipe with Creamy Buttercream Frosting

fluffy strawberry lemonade cupcakes - featured image
Print Recipe

Light, airy cupcakes combining fresh strawberries and lemonade with a creamy lemon buttercream frosting, perfect for spring and summer occasions.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (150 g) fresh strawberries, diced
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) plain lemonade
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk, whole or 2% (or almond milk for dairy-free)
  • For the buttercream frosting:
  • 1 cup (225 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (optional)
  • Strawberries for garnish, sliced thinly

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Dice strawberries and pat dry.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using an electric mixer, beat softened butter until creamy (1-2 minutes). Add eggs one at a time, beating well after each addition until pale and fluffy.
  4. In a separate bowl, stir together lemon juice, lemonade, milk, and vanilla extract. Gradually add to the creamed butter and eggs while mixing on low speed.
  5. Slowly add dry ingredients to wet mixture in batches, mixing just until combined. Avoid over-mixing.
  6. Gently fold in diced strawberries with a spatula.
  7. Spoon batter into liners, filling about ⅔ full (about 2 tablespoons per cupcake).
  8. Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the buttercream: Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed until combined.
  11. Add lemon juice and vanilla extract. Beat on medium-high speed for 3-4 minutes until light and fluffy. Add heavy cream if needed to reach desired consistency.
  12. Frost cooled cupcakes generously using a piping bag or spatula. Garnish with thinly sliced strawberries.

Notes

Bring eggs and butter to room temperature before starting. Fold strawberries gently to avoid pink streaks. If batter is too thick, add a splash more lemonade or milk. Cool cupcakes completely before frosting to prevent melting buttercream. For extra lemon flavor, add lemon zest to batter or frosting.

Nutrition

Keywords: strawberry cupcakes, lemonade cupcakes, buttercream frosting, summer dessert, easy cupcakes, lemon cupcakes

Find it online: https://lunafeast.com/fluffy-strawberry-lemonade-cupcakes-recipe-with-creamy-buttercream-frosting/