Strawberry Lemonade Cupcakes

$- 1 ½ cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup buttermilk - ½ cup pureed strawberries - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - Zest of 1 lemon - 1 cup powdered sugar - 3 tablespoons lemon juice - 2 tablespoons fresh strawberries, finely chopped The right mix of ingredients makes these cupcakes truly special. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt. These give the cupcakes their structure and help them rise. For the wet ingredients, we use unsalted butter, granulated sugar, eggs, buttermilk, pureed strawberries, fresh lemon juice, vanilla extract, and lemon zest. Each ingredient adds flavor and moisture to the cupcakes, creating a delightful blend. The frosting is a simple mix of powdered sugar, lemon juice, and finely chopped strawberries. This creamy topping enhances the cupcakes' fruity taste and adds a beautiful finish. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a muffin tin by placing cupcake liners inside. - In a big bowl, cream together softened butter and granulated sugar. - Use an electric mixer and beat until light and fluffy, about 3-4 minutes. - Add eggs one at a time, mixing well after each. - Stir in the vanilla extract until fully combined. - In another bowl, sift together flour, baking powder, baking soda, and salt. - In a third bowl, mix buttermilk, lemon zest, pureed strawberries, and lemon juice. - Combine the dry ingredients with the wet, mixing gently with a spatula. - Start and end with the dry mix to keep it airy. - Fill each cupcake liner about two-thirds full with the batter. - Place the muffin tin in the oven and bake for 18-20 minutes. - Check for doneness by inserting a toothpick; it should come out clean. - Let the cupcakes cool in the tin for 5 minutes. - Transfer them to a wire rack to cool completely. To make light and fluffy cupcakes, you need to mix well. Start by creaming butter and sugar until they are pale and fluffy. This takes about three to four minutes. When you add eggs, do this one at a time. Mix well after each egg. Room temperature ingredients help with mixing. They blend easier and create a smoother batter. For a beautiful finish, use fresh strawberries on top. Slice a fresh strawberry and place it on each cupcake. You can also add a small sprig of mint for extra color. When frosting, consider using a piping bag. This lets you create swirls or fun designs. You can also spread it with a spatula for a more rustic look. Want more lemon or strawberry flavor? Try adding more lemon juice or zest. You can also increase the amount of pureed strawberries in the batter. Another idea is to mix in some lemon extract for a stronger taste. Consider adding a pinch of salt to bring out the flavors. This will make your cupcakes even more delicious! Pro Tips Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smoother batter and ensures even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes rather than light and fluffy ones. Check for Doneness: Use a toothpick to check if the cupcakes are done. If it comes out clean or with a few moist crumbs, they’re ready. Be careful not to overbake. Enhance Flavor with Fresh Ingredients: Using fresh strawberries and lemon juice will elevate the flavor of your cupcakes. Avoid bottled juices for a more vibrant taste. {{image_4}} You can change up the flavor of your cupcakes. Here are two tasty options: - Raspberry lemonade cupcakes: Swap strawberries with raspberries. Use the same amount of pureed raspberries in the batter for a fruity twist. This gives your cupcakes a tangy and bright flavor. - Orange lemonade cupcakes: For a citrus zing, replace lemon juice with orange juice. Add orange zest for that extra burst. This will make your cupcakes fresh and vibrant. If you have special dietary needs, don't worry! Here are some easy swaps: - Gluten-free options: Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good binding agent. This will keep your cupcakes soft and fluffy. - Vegan alternatives: To make vegan cupcakes, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use non-dairy butter and plant-based milk too. Your cupcakes will still be delicious! Frosting can take your cupcakes to the next level. Try these fun ideas: - Cream cheese frosting: For a rich taste, mix cream cheese with powdered sugar and lemon juice. This adds a tangy flavor that pairs well with the cupcakes. - Whipped cream topping: For a light finish, whip heavy cream with a bit of sugar. Top your cupcakes with this airy frosting for a soft, sweet touch. To keep your strawberry lemonade cupcakes fresh, store them at room temperature. Place them in an airtight container. This will help keep them moist and tasty for a few days. Do not stack them too high, as they can get squished. If you need them to last longer, refrigerate the cupcakes. Wrap them in plastic wrap or place them in a sealed container. This will help them stay fresh for up to a week. Just remember, cold cupcakes may lose some of their fluffiness. To freeze un-frosted cupcakes, first let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about 2 hours. Once they are firm, transfer them to a freezer bag. Be sure to remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you want to enjoy them, thaw the cupcakes in the fridge overnight. This keeps them soft and moist. Avoid thawing them at room temperature, as this can make them dry out. You can expect your strawberry lemonade cupcakes to stay fresh for about three days at room temperature. If stored in the fridge, they can last about a week. In the freezer, they can remain good for three months. Just remember, always check for any signs of spoilage before enjoying! To know if your cupcakes are done, look for a few signs: - The edges will pull away from the liners. - The tops will be lightly golden. - A toothpick inserted into the center should come out clean. If you see a few moist crumbs, that’s fine. Just don’t see wet batter. Yes, you can make the batter ahead of time. Here are some best practices: - Mix the batter and cover it tightly with plastic wrap. - Store it in the fridge for up to 24 hours. - Bring the batter back to room temperature before baking. This helps the cupcakes rise well and bake evenly. You can use several things instead of buttermilk: - Mix ½ cup of milk with 1 teaspoon of vinegar or lemon juice. - Let it sit for about 5 minutes before using. - You can also use yogurt or sour cream, thinned with a bit of milk. These options will keep your cupcakes moist and fluffy. You now have a complete guide to making delicious cupcakes. We discussed key ingredients, steps, and helpful tips. Light and fluffy cupcakes require careful mixing and room temperature ingredients. Explore variations, from flavors to dietary adjustments. Remember to store your treats for lasting freshness. Enjoy your baking journey! With practice, you will create tasty delights for all occasions. Happy baking!$

Strawberry Lemonade Cupcakes

Deliciously light and fluffy cupcakes infused with strawberry and lemon flavors, topped with a creamy frosting.

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Prep Time 20

Cook Time 20

Total Time 40

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
1 teaspoon vanilla extract
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup buttermilk, at room temperature
1 tablespoon zest of 1 lemon
0.5 cup fresh strawberries, pureed
2 tablespoons freshly squeezed lemon juice
1 cup powdered sugar (for frosting)
3 tablespoons freshly squeezed lemon juice (for frosting)
2 tablespoons fresh strawberries, finely chopped (for frosting)

Instructions

Preheat the Oven: Set your oven to preheat at 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to ensure easy removal after baking.
Cream Together Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture is light, fluffy, and pale in color, which should take about 3-4 minutes.
Incorporate Eggs and Vanilla: Crack in the eggs one at a time, ensuring thorough mixing after each addition to create a uniform batter. Follow by blending in the vanilla extract until well incorporated.
Sift and Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed and aerated.
Blend the Wet Ingredients: In another bowl, mix the buttermilk, lemon zest, pureed strawberries, and lemon juice. Stir until everything is well combined, ensuring there are no lumps.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently with a spatula. Alternate this process with the buttermilk mixture, starting and finishing with the dry ingredients. Mix only until just combined to keep the cupcakes light and airy.
Fill the Cupcake Liners: Using a spoon or a small ice cream scoop, fill each cupcake liner about two-thirds full with the batter to allow room for rising during baking.
Bake the Cupcakes: Place the muffin tin into the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
Cool the Cupcakes: Allow the cupcakes to cool in the tin for approximately 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely, ensuring they don’t continue to cook from residual heat.
For the Frosting: In a medium bowl, mix together the powdered sugar, 3 tablespoons of lemon juice, and chopped strawberries. Use an electric mixer on low speed to beat the mixture until it reaches a smooth and creamy consistency. If it’s too thick, gradually add a bit more lemon juice; if too loose, add additional powdered sugar until you achieve your desired thickness.
Once the cupcakes are thoroughly cooled, take a spatula or a piping bag to frost each cupcake generously with the strawberry lemonade frosting, creating swirls or other decorative designs as desired.

Notes

For an appealing finish, top each cupcake with a fresh strawberry slice and a small sprig of mint.

Keyword cupcakes, dessert, lemonade, strawberry