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Strawberry Lemonade Cupcakes

These delightful Strawberry Lemonade Cupcakes are a bright and cheery treat, bursting with vibrant flavors of sweet strawberries and zesty lemon, perfect for any celebration or just because you deserve a treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Room temperature for fluffier texture.
  • 2 large eggs Room temperature for best results.
  • 0.5 cups milk Almond or coconut milk can be used for vegan option.
  • 0.25 cups freshly squeezed lemon juice
  • 1 tablespoon lemon zest Don't skip for enhanced flavor.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, pureed Fresh berries recommended for best flavor.
  • 1 teaspoon vanilla extract
  • optional powdered sugar for dusting For decoration, if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in the milk, lemon juice, lemon zest, strawberry puree, and vanilla extract.
  5. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  3. Once cooled, dust with powdered sugar if desired or frost with your favorite frosting.

Notes

These cupcakes are best enjoyed fresh but can be stored in the fridge for 3-4 days in an airtight container. They can also be frozen for up to 3 months.