Strawberry Lemonade Cupcakes Summer Perfect

Strawberry Lemonade Cupcakes Summer Perfect


Sweet & Tangy Strawberry Lemonade Cupcakes start with fluffy, moist lemon cupcakes and topped with fresh strawberry frosting!

There is nothing more representative of summer than a glass of cool homemade lemonade, or even better-strawberry lemonade! These strawberry lemonade cupcakes bring a delicious summer flavor, but in the form of cupcakes!

Summer time in cupcakes

I like strawberry lemonade very much because it is like summer in a glass, the pink is very beautiful. Whenever there is a delicious combination of flavors-I always want to make it into cupcakes.

These strawberry lemonade cupcakes are moist, fluffy, and full of fresh fruit flavors. The cupcakes have a delicious slightly rich lemon flavor. Then we use fresh berries to make the frosting. Isn’t the strawberry season the best?

These have the perfect flavor combination. A touch of sourness and fresh lemon flavor, moist cupcake crumbs, and creamy strawberry frosting-I hope you love them as much as I do!

Making strawberry lemonade cupcakes

Prepare. Preheat the oven to 350 degrees Fahrenheit. Line up the 12-cavity muffin pan with muffin paper.

Dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.

Wet ingredients. Then in a large bowl use an electric mixer to beat the butter, sugar and lemon zest until fluffy. Add the egg whites and vanilla extract and continue stirring until combined.

Combine. Turn the mixer to low speed, add about 1/2 of the sour cream, and then add half of the flour mixture. Then turn off the mixer and scrape off the sides of the bowl. Repeat with the remaining sour cream and flour mixture. Then turn off the blender, add the lemon juice and stir. Be careful not to over mix.

bake. Use a spoon to pour the batter into the prepared muffin pan, fill each muffin paper about ⅔ to ¾ full. You will end up with 12-14 cupcakes. Bake in a preheated oven for 15-18 minutes or until the inserted toothpick is clean.

Strawberry frosting

Prepare. Core the strawberry to remove the green center. Then blend in a food processor or blender until smooth. The puree is then passed through a wire sieve to remove the seeds. You should have about ¾ cups of puree.

boil. Transfer the puree to a small saucepan and bring to a boil over medium heat while stirring gently. Let the mixture boil for about 15-20 minutes, or until the mixture has reduced to about 1/3 to 1/4 of its original volume (about 1/4 cup). The thicker your puree, the thicker your frosting.

chill. Remove from the heat and let the mixture cool completely. You can put it in the refrigerator or freezer to speed up the process.

hit. In a large bowl, beat the butter until fluffy, then add about 1.5 cups of powdered sugar. Then turn the blender down and add 2-3 tablespoons of reduced strawberry puree. The mixture must be cold when added to the frosting, otherwise the frosting will separate. Once added, add the remaining powdered sugar and whipped cream if necessary.

Frost. Use a piping bag (I used a 1M tip) or use a knife to frost the cupcakes.

Recipe reminder + storage information

How to use buttermilk instead of sour cream: When baking, you can interchange buttermilk and sour cream. You really need to remember that they do not have the same texture, so you need to make adjustments. Since buttermilk is more fluid than sour cream, you need to mix it with some butter. Instead of 1 cup of sour cream, mix ¾ cup of buttermilk with ⅓ cup of butter.

Here are some important tips when making frosting:

  • The brighter the red of the strawberry, the darker the frosting. If you want a darker color, you can add a drop or two of red food coloring.
  • If your frosting separates sometimes, it can be difficult to figure out why this happens. For this special frosting, one reason that the results did not prove is that the strawberry puree has not been boiled long enough to allow the excess water to evaporate. Another reason is that the puree may not be cold enough before mixing with the butter/sugar mixture.

in advance: These cupcakes can be made a day in advance, covered with a lid, and stored in the refrigerator before serving. If you want to make these cupcakes further in advance, you can store them separately and assemble them before eating.

Store frosting It can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Shop cupcakes Store in an airtight container on the counter for 2-3 days or in the refrigerator for about 5 days.arrive freeze You need to pack them separately and store them together in an airtight container in the refrigerator for up to 6 months.

For more favorite strawberry snacks, please check:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 15 minutes

Total time 25 minutes

12 servings

Calories 442 kcal

Author Little Luna

Lemon cake

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons freshly grated lemon zest
  • 3 large egg whites (you can discard the egg yolk)
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sour cream, room temperature
  • 3 tablespoons freshly squeezed lemon juice*

Strawberry frosting

  • 8 ounces fresh strawberries
  • 3/4 cup unsalted butter softened to room temperature
  • 3-4 cups powdered sugar sifted
  • If needed, 1 tablespoon of fresh cream

Cup cake

  • Preheat the oven to 350 degrees Fahrenheit. Line up the 12-cavity muffin pan with muffin paper.

  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.

  • Then in a large bowl use an electric mixer to beat the butter, sugar and lemon zest until fluffy. Add the egg whites and vanilla extract and continue stirring until combined.

  • Turn the mixer to low speed, add about 1/2 of the sour cream, and then add half of the flour mixture. Then turn off the mixer and scrape off the sides of the bowl. Repeat with the remaining sour cream and flour mixture. Then turn off the blender, add the lemon juice and stir. Be careful not to over mix.

  • Use a spoon to pour the batter into the prepared muffin pan, fill each muffin paper about ⅔ to ¾ full. You will end up with 12-14 cupcakes.

  • Bake in a preheated oven for 15-18 minutes or until the inserted toothpick is clean.

Strawberry frosting

  • Core the strawberry to remove the green center. Then blend in a food processor or blender until smooth. The puree is then passed through a wire sieve to remove the seeds. You should have about ¾ cups of puree.

  • Transfer the puree to a small saucepan and bring to a boil over medium heat while stirring gently. Let the mixture boil for about 15-20 minutes, or until the mixture has reduced to about 1/3 to 1/4 of its original volume (about 1/4 cup). The thicker your puree, the thicker your frosting.

  • Remove from the heat and let the mixture cool completely. You can put it in the refrigerator or freezer to speed up the process.

  • In a large bowl, beat the butter until fluffy, then add about 1.5 cups of powdered sugar. Then turn the blender down and add 2-3 tablespoons of reduced strawberry puree. The mixture must be cold when added to the frosting, otherwise the frosting will separate.

  • Once added, add the remaining powdered sugar and whipped cream if necessary.

  • Use a piping bag (I used a 1M tip) or use a knife to frost the cupcakes.

*Use 2 tablespoons of fresh lemon juice and 1 tablespoon of milk to reduce the lemon taste
**I recommend storing these cupcakes in an airtight container in the refrigerator

For more delicious recipes, please go to Just So Tasty!

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