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Strawberry Lemonade Cupcakes Sweet and Tangy Treat

by on December 27, 2024

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Are you ready for a cupcake that bursts with flavor? Strawberry Lemonade Cupcakes combine sweet and tangy notes in every bite. These light and fluffy treats are perfect for any occasion, whether you’re hosting a party or just satisfying a craving. In this post, I’ll guide you through easy steps, tips, and fun variations to make your baking experience a breeze. Let’s dive into this delicious recipe and bring sunshine to your kitchen!

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced into small pieces - ½ cup powdered sugar - 3 tablespoons unsalted butter, softened - 1 tablespoon freshly squeezed lemon juice - Fresh strawberries - Thin lemon slices The cupcake ingredients create a soft and tasty treat. The butter, sugar, and eggs blend well to form a rich batter. The buttermilk keeps the cupcakes moist. Lemon zest and juice add a bright flavor, while strawberries bring sweetness and color. For the frosting, the butter and powdered sugar mix together to form a creamy topping. Fresh lemon juice gives it a tangy kick. You can adjust the sweetness by adding more sugar or lemon juice as you like. Finally, the optional garnish makes your cupcakes look pretty. Fresh strawberries and thin lemon slices add extra charm and flavor. {{ingredient_image_2}} First, set your oven to 350°F (175°C). Take a standard muffin tin and line it with 12 cupcake liners. This helps the cupcakes bake evenly and makes for easy removal later. In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a stand mixer for about 2-3 minutes. You want a light and fluffy mixture. Next, add the eggs one by one, mixing well after each addition. Then, pour in the buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth and well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps the cupcakes soft. Now, fold in the diced strawberries carefully. Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full. This allows room for rising. Bake for 18-20 minutes. A toothpick inserted in the center should come out clean. While the cupcakes cool, make the frosting. Beat the softened butter in a bowl until it’s creamy. Gradually mix in the powdered sugar and fresh lemon juice. Keep mixing until you get a smooth, spreadable frosting. You can taste and add more powdered sugar or lemon juice if needed. Once the cupcakes cool completely, it’s time to frost them. Use a spatula or a piping bag to generously apply the lemon buttercream frosting on each cupcake. To make your cupcakes look pretty, add fresh strawberries and thin lemon slices on top of the frosting. This adds a pop of color and enhances the flavor. Enjoy your sweet and tangy treats! To get a soft and fluffy cupcake, follow these steps: - Use room temperature ingredients. This helps them mix better. - Don’t overmix the batter. Stir until just combined for light cupcakes. - Fold in strawberries gently. This keeps them whole and juicy. - Fill the liners about two-thirds full. This allows room for rising. To boost flavor, try these ideas: - Add more lemon juice or zest for a zestier bite. - Mix in a dash of salt. It helps balance the sweetness. - Use fresh strawberries for the best taste. Frozen ones may be mushy. Here are some pitfalls to steer clear of: - Forgetting to preheat the oven. This affects baking time and texture. - Opening the oven door too soon. It can cause the cupcakes to sink. - Not using a toothpick to check doneness. Always test before pulling them out. - Skipping the cooling step. Frosting warm cupcakes can melt the icing. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature before mixing. This helps in creating a smoother batter and better rise in the cupcakes. Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cupcakes instead of light and fluffy ones. Fold in Strawberries Gently: When adding strawberries to the batter, use a spatula to fold them in gently to prevent crushing and ensure even distribution. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting and losing its shape. {{image_4}} You can change the cupcake flavor by swapping strawberries for other fruits. For spring, try fresh raspberries or blueberries. In summer, peaches or cherries work well. For fall, consider diced apples with a hint of cinnamon. In winter, use pomegranate seeds for a festive touch. Each swap gives a new taste and keeps your cupcakes fresh. To make these cupcakes gluten-free, use a 1:1 gluten-free flour blend. Look for one that has xanthan gum included. This helps mimic the texture of all-purpose flour. Follow the same steps as in the recipe. Your cupcakes will still be sweet and tangy, just without gluten. You can easily make these cupcakes vegan. Replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk instead of buttermilk. Also, swap the butter for coconut oil or vegan butter. The result will be a light, fluffy cupcake that everyone can enjoy. You can keep Strawberry Lemonade Cupcakes fresh for a few days. Store them in an airtight container at room temperature. This helps maintain their soft texture and bright flavor. If you live in a humid area, put them in the fridge. Just remember to let them come to room temperature before enjoying. If you want to save some for later, freezing is a great option. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat them, thaw them overnight in the fridge. To enjoy your frozen cupcakes, heat them gently. You can use a microwave for about 10-15 seconds. This will make them soft again. If you prefer, you can warm them in an oven at 350°F (175°C) for about 5-7 minutes. Just be careful not to overheat, or they may dry out. Enjoy them fresh and flavorful! Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any extra liquid to prevent a soggy batter. Frozen strawberries work well, but fresh strawberries taste best. To enhance flavor, add more lemon juice or zest. You can also mix in some strawberry puree. This adds a nice depth and freshness. Vanilla bean paste is another option for a richer flavor. Dense cupcakes often come from overmixing. Mix just until combined. If they are still dense, check your baking powder and baking soda for freshness. Make sure to measure ingredients correctly for best results. Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container for up to two days. Frost them just before serving for the best taste. All-purpose flour is best for these cupcakes. It gives a nice balance of texture and structure. Avoid using cake flour, as it may make them too light and airy. Stick with all-purpose for a perfect cupcake! You now know how to make delicious cupcakes from scratch, including frosting and garnishes. We explored important tips for great texture and flavor. You’ve also learned about variations for gluten-free and vegan cupcakes. Lastly, we covered storage options to keep your treats fresh. Enjoy testing your skills and sharing these sweet delights with friends and family! Happy baking!

Why I Love This Recipe

  1. Fresh Flavors: The combination of strawberries and lemons creates a refreshing taste that’s perfect for any occasion.
  2. Easy to Make: This recipe is straightforward, making it a great choice for bakers of all skill levels.
  3. Perfect for Spring: These cupcakes are a delightful treat to celebrate the arrival of warmer weather and seasonal fruits.
  4. Gorgeous Presentation: The vibrant colors of the strawberries and lemon slices make these cupcakes visually stunning.

Ingredients

Cupcake Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup unsalted butter, softened to room temperature

– 2 large eggs, at room temperature

– ½ cup buttermilk, at room temperature

– Zest of 1 lemon (about 1 tablespoon)

– 2 tablespoons freshly squeezed lemon juice

– 1 teaspoon pure vanilla extract

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 cup fresh strawberries, diced into small pieces

Frosting Ingredients

– ½ cup powdered sugar

– 3 tablespoons unsalted butter, softened

– 1 tablespoon freshly squeezed lemon juice

Optional Garnish

– Fresh strawberries

– Thin lemon slices

The cupcake ingredients create a soft and tasty treat. The butter, sugar, and eggs blend well to form a rich batter. The buttermilk keeps the cupcakes moist. Lemon zest and juice add a bright flavor, while strawberries bring sweetness and color.

For the frosting, the butter and powdered sugar mix together to form a creamy topping. Fresh lemon juice gives it a tangy kick. You can adjust the sweetness by adding more sugar or lemon juice as you like.

Finally, the optional garnish makes your cupcakes look pretty. Fresh strawberries and thin lemon slices add extra charm and flavor.

Step-by-Step Instructions

Preheating and Preparation

First, set your oven to 350°F (175°C). Take a standard muffin tin and line it with 12 cupcake liners. This helps the cupcakes bake evenly and makes for easy removal later.

Mixing the Batter

In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a stand mixer for about 2-3 minutes. You want a light and fluffy mixture. Next, add the eggs one by one, mixing well after each addition. Then, pour in the buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth and well combined.

Baking the Cupcakes

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps the cupcakes soft. Now, fold in the diced strawberries carefully.

Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full. This allows room for rising. Bake for 18-20 minutes. A toothpick inserted in the center should come out clean.

Preparing the Frosting

While the cupcakes cool, make the frosting. Beat the softened butter in a bowl until it’s creamy. Gradually mix in the powdered sugar and fresh lemon juice. Keep mixing until you get a smooth, spreadable frosting. You can taste and add more powdered sugar or lemon juice if needed.

Frosting the Cupcakes

Once the cupcakes cool completely, it’s time to frost them. Use a spatula or a piping bag to generously apply the lemon buttercream frosting on each cupcake.

Garnishing Tips

To make your cupcakes look pretty, add fresh strawberries and thin lemon slices on top of the frosting. This adds a pop of color and enhances the flavor. Enjoy your sweet and tangy treats!

Tips & Tricks

Achieving Perfect Texture

To get a soft and fluffy cupcake, follow these steps:

– Use room temperature ingredients. This helps them mix better.

– Don’t overmix the batter. Stir until just combined for light cupcakes.

– Fold in strawberries gently. This keeps them whole and juicy.

– Fill the liners about two-thirds full. This allows room for rising.

Flavor Enhancements

To boost flavor, try these ideas:

– Add more lemon juice or zest for a zestier bite.

– Mix in a dash of salt. It helps balance the sweetness.

– Use fresh strawberries for the best taste. Frozen ones may be mushy.

Common Baking Mistakes to Avoid

Here are some pitfalls to steer clear of:

– Forgetting to preheat the oven. This affects baking time and texture.

– Opening the oven door too soon. It can cause the cupcakes to sink.

– Not using a toothpick to check doneness. Always test before pulling them out.

– Skipping the cooling step. Frosting warm cupcakes can melt the icing.

Pro Tips

  1. Use Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature before mixing. This helps in creating a smoother batter and better rise in the cupcakes.
  2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cupcakes instead of light and fluffy ones.
  3. Fold in Strawberries Gently: When adding strawberries to the batter, use a spatula to fold them in gently to prevent crushing and ensure even distribution.
  4. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting and losing its shape.

Variations

Seasonal Flavor Swaps

You can change the cupcake flavor by swapping strawberries for other fruits. For spring, try fresh raspberries or blueberries. In summer, peaches or cherries work well. For fall, consider diced apples with a hint of cinnamon. In winter, use pomegranate seeds for a festive touch. Each swap gives a new taste and keeps your cupcakes fresh.

Gluten-Free Option

To make these cupcakes gluten-free, use a 1:1 gluten-free flour blend. Look for one that has xanthan gum included. This helps mimic the texture of all-purpose flour. Follow the same steps as in the recipe. Your cupcakes will still be sweet and tangy, just without gluten.

Vegan Adaptation

You can easily make these cupcakes vegan. Replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk instead of buttermilk. Also, swap the butter for coconut oil or vegan butter. The result will be a light, fluffy cupcake that everyone can enjoy.

Storage Info

Short Term Storage

You can keep Strawberry Lemonade Cupcakes fresh for a few days. Store them in an airtight container at room temperature. This helps maintain their soft texture and bright flavor. If you live in a humid area, put them in the fridge. Just remember to let them come to room temperature before enjoying.

Freezing Instructions

If you want to save some for later, freezing is a great option. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat them, thaw them overnight in the fridge.

Reheating Tips

To enjoy your frozen cupcakes, heat them gently. You can use a microwave for about 10-15 seconds. This will make them soft again. If you prefer, you can warm them in an oven at 350°F (175°C) for about 5-7 minutes. Just be careful not to overheat, or they may dry out. Enjoy them fresh and flavorful!

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any extra liquid to prevent a soggy batter. Frozen strawberries work well, but fresh strawberries taste best.

How can I make the cupcakes more flavorful?

To enhance flavor, add more lemon juice or zest. You can also mix in some strawberry puree. This adds a nice depth and freshness. Vanilla bean paste is another option for a richer flavor.

What should I do if my cupcakes are dense?

Dense cupcakes often come from overmixing. Mix just until combined. If they are still dense, check your baking powder and baking soda for freshness. Make sure to measure ingredients correctly for best results.

Can I make these cupcakes ahead of time?

Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container for up to two days. Frost them just before serving for the best taste.

What type of flour is best for cupcakes?

All-purpose flour is best for these cupcakes. It gives a nice balance of texture and structure. Avoid using cake flour, as it may make them too light and airy. Stick with all-purpose for a perfect cupcake!

You now know how to make delicious cupcakes from scratch, including frosting and garnishes. We explored important tips for great texture and flavor. You’ve also learned about variations for gluten-free and vegan cupcakes. Lastly, we covered storage options to keep your treats fresh.

Enjoy testing your skills and sharing these sweet delights with friends and family! Happy bakin

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced into small pieces - ½ cup powdered sugar - 3 tablespoons unsalted butter, softened - 1 tablespoon freshly squeezed lemon juice - Fresh strawberries - Thin lemon slices The cupcake ingredients create a soft and tasty treat. The butter, sugar, and eggs blend well to form a rich batter. The buttermilk keeps the cupcakes moist. Lemon zest and juice add a bright flavor, while strawberries bring sweetness and color. For the frosting, the butter and powdered sugar mix together to form a creamy topping. Fresh lemon juice gives it a tangy kick. You can adjust the sweetness by adding more sugar or lemon juice as you like. Finally, the optional garnish makes your cupcakes look pretty. Fresh strawberries and thin lemon slices add extra charm and flavor. {{ingredient_image_2}} First, set your oven to 350°F (175°C). Take a standard muffin tin and line it with 12 cupcake liners. This helps the cupcakes bake evenly and makes for easy removal later. In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a stand mixer for about 2-3 minutes. You want a light and fluffy mixture. Next, add the eggs one by one, mixing well after each addition. Then, pour in the buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth and well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps the cupcakes soft. Now, fold in the diced strawberries carefully. Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full. This allows room for rising. Bake for 18-20 minutes. A toothpick inserted in the center should come out clean. While the cupcakes cool, make the frosting. Beat the softened butter in a bowl until it’s creamy. Gradually mix in the powdered sugar and fresh lemon juice. Keep mixing until you get a smooth, spreadable frosting. You can taste and add more powdered sugar or lemon juice if needed. Once the cupcakes cool completely, it’s time to frost them. Use a spatula or a piping bag to generously apply the lemon buttercream frosting on each cupcake. To make your cupcakes look pretty, add fresh strawberries and thin lemon slices on top of the frosting. This adds a pop of color and enhances the flavor. Enjoy your sweet and tangy treats! To get a soft and fluffy cupcake, follow these steps: - Use room temperature ingredients. This helps them mix better. - Don’t overmix the batter. Stir until just combined for light cupcakes. - Fold in strawberries gently. This keeps them whole and juicy. - Fill the liners about two-thirds full. This allows room for rising. To boost flavor, try these ideas: - Add more lemon juice or zest for a zestier bite. - Mix in a dash of salt. It helps balance the sweetness. - Use fresh strawberries for the best taste. Frozen ones may be mushy. Here are some pitfalls to steer clear of: - Forgetting to preheat the oven. This affects baking time and texture. - Opening the oven door too soon. It can cause the cupcakes to sink. - Not using a toothpick to check doneness. Always test before pulling them out. - Skipping the cooling step. Frosting warm cupcakes can melt the icing. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature before mixing. This helps in creating a smoother batter and better rise in the cupcakes. Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cupcakes instead of light and fluffy ones. Fold in Strawberries Gently: When adding strawberries to the batter, use a spatula to fold them in gently to prevent crushing and ensure even distribution. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting and losing its shape. {{image_4}} You can change the cupcake flavor by swapping strawberries for other fruits. For spring, try fresh raspberries or blueberries. In summer, peaches or cherries work well. For fall, consider diced apples with a hint of cinnamon. In winter, use pomegranate seeds for a festive touch. Each swap gives a new taste and keeps your cupcakes fresh. To make these cupcakes gluten-free, use a 1:1 gluten-free flour blend. Look for one that has xanthan gum included. This helps mimic the texture of all-purpose flour. Follow the same steps as in the recipe. Your cupcakes will still be sweet and tangy, just without gluten. You can easily make these cupcakes vegan. Replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk instead of buttermilk. Also, swap the butter for coconut oil or vegan butter. The result will be a light, fluffy cupcake that everyone can enjoy. You can keep Strawberry Lemonade Cupcakes fresh for a few days. Store them in an airtight container at room temperature. This helps maintain their soft texture and bright flavor. If you live in a humid area, put them in the fridge. Just remember to let them come to room temperature before enjoying. If you want to save some for later, freezing is a great option. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat them, thaw them overnight in the fridge. To enjoy your frozen cupcakes, heat them gently. You can use a microwave for about 10-15 seconds. This will make them soft again. If you prefer, you can warm them in an oven at 350°F (175°C) for about 5-7 minutes. Just be careful not to overheat, or they may dry out. Enjoy them fresh and flavorful! Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any extra liquid to prevent a soggy batter. Frozen strawberries work well, but fresh strawberries taste best. To enhance flavor, add more lemon juice or zest. You can also mix in some strawberry puree. This adds a nice depth and freshness. Vanilla bean paste is another option for a richer flavor. Dense cupcakes often come from overmixing. Mix just until combined. If they are still dense, check your baking powder and baking soda for freshness. Make sure to measure ingredients correctly for best results. Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container for up to two days. Frost them just before serving for the best taste. All-purpose flour is best for these cupcakes. It gives a nice balance of texture and structure. Avoid using cake flour, as it may make them too light and airy. Stick with all-purpose for a perfect cupcake! You now know how to make delicious cupcakes from scratch, including frosting and garnishes. We explored important tips for great texture and flavor. You’ve also learned about variations for gluten-free and vegan cupcakes. Lastly, we covered storage options to keep your treats fresh. Enjoy testing your skills and sharing these sweet delights with friends and family! Happy baking!

Strawberry Lemonade Cupcakes

Deliciously moist cupcakes infused with strawberry and lemon flavors, topped with a creamy lemon buttercream frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 0.5 cup buttermilk, at room temperature
  • 1 tablespoon zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, diced into small pieces
  • 0.5 cup powdered sugar (for frosting)
  • 3 tablespoons unsalted butter, softened (for frosting)
  • 1 tablespoon freshly squeezed lemon juice (for frosting)
  • none Optional: Fresh strawberries and thin lemon slices for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by lining it with 12 cupcake liners.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Add the eggs to the bowl, incorporating them one at a time and mixing thoroughly after each addition. Next, pour in the buttermilk, lemon zest, lemon juice, and vanilla extract, mixing until everything is well combined and smooth.
  • In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix!
  • Carefully fold in the diced strawberries with a spatula, ensuring they are evenly distributed throughout the batter without crushing them.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds of the way full to allow room for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
  • Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
  • To prepare the frosting, beat the softened butter in a medium bowl using a hand mixer until creamy. Gradually add the powdered sugar and fresh lemon juice, mixing until you achieve a smooth, spreadable consistency. Taste and adjust with additional powdered sugar or lemon juice as desired for sweetness and tang.
  • Once the cupcakes have cooled completely, generously frost each with the lemon buttercream frosting, using a spatula or piping bag for a decorative touch.
  • To enhance the visual appeal and flavor, garnish each cupcake with fresh strawberries and thin slices of lemon on top.

Notes

For best results, use fresh strawberries and allow cupcakes to cool completely before frosting.
Keyword cupcakes, dessert, lemon, strawberry

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