Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes are the perfect spring treat! They are fluffy, airy, and light with an out-of-this-world citrus taste perfect for spring. Any frosting or glaze is great on them, but we love this luscious, fresh strawberry buttercream.

Recipe courtesy of Erin Proctor from Simple, Sweet, & Savory.

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Servings 24cupcakes
Prep Time 60minutes
Cook Time 32minutes
Submitted By Erin Proctor from Simple, Sweet, & Savory
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 24cupcakes
Prep Time 60minutes
Cook Time 32minutes
Submitted By Erin Proctor from Simple, Sweet, & Savory
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cupcakes
  1. Preheat oven to 375 degrees. Line 24 muffin cups with cupcake liners. Sift the flour, baking powder, and salt together in a medium bowl.
  2. With an electric mixer, beat the butter and sugar together until fluffy. Beat in the eggs, one at at time. Mix in the lemon zest and vanilla extract.
  3. Beat ⅓ of the flour mixture into the butter mixture, then pour in half the milk and half the lemon juice. Mix until combined.
  4. Mix in another ⅓ of the flour and pour in remaining milk and lemon juice. Mix until combined, scraping sides of bowl as needed.
  5. Pour in last ⅓ of the flour and mix until just combined.
  6. Fill each cupcake liner ¾ full with batter. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 17 minutes.
  7. Let cupcakes cool in pan for 10 minutes and then transfer them to a cooling rack. Allow them to cool completely before frosting them.
For the Frosting
  1. Puree strawberries in a blender until smooth.
  2. Pour puree into a saucepan and heat over medium-high heat. Bring to a boil, stirring often, until puree is reduced by half, about 15 minutes. Remove from heat and allow to cool completely. You can refrigerate if preferred.
  3. With an electric mixer, beat butter until light and fluffy - this may take awhile!
  4. Beat in 1 cup of the powdered sugar.
  5. Add ⅓ of the puree and the vanilla extract and blend until fully incorporated.
  6. Add 1 cup of powdered sugar again, followed by another ⅓ of the puree and blend well. Repeat.
  7. Beat in last ½ cup powdered sugar until blended and fluffy. Frost lemon cupcakes with buttercream frosting and enjoy!
Products Used in this Recipe
Recipe Comments

2 thoughts on “Strawberry Lemonade Cupcakes

    1. recipe specialist Post author

      Hi Mollee,
      You can omit the lemon zest if you don’t have fresh lemons. Just use bottled lemon juice for the juice portion of the recipe.

      Reply

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