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Luscious Strawberry Lemonade Cupcakes

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Bright, flavorful cupcakes with a fresh fruit frosting made from strawberries and lemon zest, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 3 tablespoons fresh lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin pan with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
  5. In a small bowl or measuring cup, whisk together the milk, fresh lemon juice, lemon zest, and vanilla extract.
  6. Add the dry ingredients in three parts, alternating with the wet mixture in two parts, starting and ending with the dry. Mix gently to avoid overmixing.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 20 minutes.
  9. Remove cupcakes from the pan and transfer to a wire rack to cool completely before frosting.
  10. In a blender or food processor, puree the fresh strawberries until smooth. Strain if desired for a smoother frosting.
  11. In a chilled bowl, beat the heavy whipping cream with powdered sugar and optional lemon zest until soft peaks form.
  12. Gently fold the strawberry purée into the whipped cream until fully mixed but still fluffy.
  13. Frost the cooled cupcakes generously with the fresh fruit frosting using a spatula or piping bag.
  14. Garnish with a small sliced strawberry or a sprinkle of lemon zest on top.

Notes

Use room temperature ingredients for smooth batter and even baking. Avoid overmixing to keep cupcakes tender. Chill mixing bowl and beaters before whipping cream for fluffier frosting. Frost cupcakes only when fully cooled to prevent melting. Frozen strawberries can be used for frosting if thawed and drained. For dairy-free, substitute coconut cream and plant-based butter.

Nutrition

Keywords: strawberry lemonade cupcakes, fresh fruit frosting, lemon cupcakes, summer dessert, easy cupcakes, fresh strawberry frosting

Find it online: https://jodierecipes.com/luscious-strawberry-lemonade-cupcakes-recipe-easy-fresh-fruit-frosting-tutorial/