Strawberry Lemonade Cupcakes

Sweet macerated strawberries and tart lemon are a winning combination in these strawberry lemonade cupcakes. It's a perfect dessert recipe for any summer holiday or party.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 378 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 stick butter
• 2 sticks butter
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar
• 4 eggs, at room temperature
• 12 ounces strawberries, chopped, or more to taste
• 1 tablespoon 2% milk, or as needed
• 4 strawberries, sliced, or more to taste
• 0.25 teaspoon salt
• 1.25 cups white sugar
• 2.5 teaspoons baking powder
• 0.5 cup 2% milk
• 2.75 cups sifted cake flour
• 1.5 tablespoons white sugar, or to taste
• 0.25 teaspoon strawberry extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.

Step 3

Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.

Step 4

Whisk flour, baking powder, and salt together in a medium bowl.

Step 5

Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.

Step 6

Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

Step 7

Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.

Step 8

Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.

Step 9

Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.

Step 10

While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.

Step 11

Pipe frosting onto cupcakes and garnish each with a strawberry slice.