Strawberry Lemonade Cupcakes
The fun and delicious strawberry lemonade cupcakes are perfect for any occasion. The lemon cupcakes are moist and bright, and the frosting is full of sweet strawberry flavors.
Servings: 14 cupcakes
Ingredients
Lemon Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (from about 2 lemons)
Strawberry Buttercream Frosting:
- 1 cup freeze-dried strawberries (see note below)
- 1 1/2 cups unsalted butter (softened to room temperature)
- 4 cups confectioner’s sugar
- 3 tablespoons heavy cream, plus more as needed
- 1/2 teaspoon vanilla extract
- A pinch of salt
Garnish:
- Strawberry slices
- Lemon slices
Instructions
Make the lemon cupcakes:
- Preheat oven to 350 degrees F.
- In a large bowl, evenly combine the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the wet ingredients: vegetable oil, granulated sugar, eggs, vanilla extract, Greek yogurt, lemon juice, and lemon zest.
- Mix the wet ingredients with the dry ingredients, until just combined and no pockets of flour remain. Do not overmix.
- Line two muffin pans with cupcake liners (you will get 14 cupcakes, and a standard muffin pan fits 12). Pour the batter in the prepared muffin pan, filling only 2/3 of the way. Note: it is important to fill them 2/3 of the way through in order to get the right height.
- Bake for 18-21 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely on a cooling rack (remove them from the pan about 10 minutes after they come out of the oven). It takes about 2 hours for cooling.
Strawberry Buttercream Frosting:
- After they have cooled completely, make the frosting: In a food processor, process the freeze-dried strawberries until it becomes like powder. Set aside.
- With a handheld or a stand mixer, beat the softened butter for about 2-3 minutes on medium-high speed until soft and fluffy.
- Reduce to low speed, and mix in the confectioner's sugar, the powdered strawberries, heavy cream, vanilla, and a pinch of salt until combined.
- Increase to high speed and beat for 2-3 minutes until light and fluffy. If too thick, add another tablespoon of heavy cream or until desired consistency.
Assemble and decorate:
- Decorate the cupcakes with the frosting. I used an extra large piping tip. You can also garnish with slices of lemon and strawberries. Enjoy!
Notes
- Special equipment: muffin pans, cupcake liners, handheld or stand mixer, food processor.
- Remember to fill the cupcake batter only 2/3 of the way through in order to achieve the right height. If they are too full, you'll get those unwanted mushroom tops.
- Make-ahead strawberry buttercream frosting: It can be made ahead and stored in the fridge. When ready to use, let it sit on the counter for 15-20 minutes, and then mix it a few times so it's not so stiff. If needed, add a little bit more heavy cream.
- Make-ahead: You can make the lemon cupcake and the frosting base 1-2 days in advance. Assemble the day of.
- Strawberry frosting recipe adapted from Sally's Baking Addiction.