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strawberry lemonade cupcakes
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5 from 4 votes

Strawberry Lemonade Cupcakes

Strawberry lemonade is my favorite summer drink. Getting that flavor into a cupcake isn’t the easiest thing in the world but these strawberry lemonade cupcakes definitely remind me of that refreshing drink for sure.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 328kcal
Author: Jocelyn Delk Adams

Ingredients

For The Cupcakes:

  • 1 stick unsalted butter room temperature
  • 1 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 3 tablespoons grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup buttermilk or coconut milk
  • 1 teaspoon pure vanilla extract

For the Buttercream:

  • 1 1/2 sticks unsalted butter room temperature
  • 1 cup strawberries sliced and dried on a paper towel
  • 1/2 teaspoon lemon juice
  • 3 - 3 1/2 cups powdered sugar
US Customary - Metric

Instructions

For The Cupcakes:

  • Preheat the oven to 350F. Add cupcake liners to muffin pan.
  • In the bowl of your mixer, add butter and sugar and mix on high until well blended and fluffy.
  • Turn down mixer to medium speed and add eggs, one at a time, beating after each addition.
  • Next, turn down mixer to low speed and add in lemon zest, flour, baking powder, baking soda and salt.
  • Lastly, add in lemon juice, milk and vanilla extract and mix until well blended.
  • Using an ice cream scooper, fill each cupcake liner 3/4 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Place cupcake pan on cooling rack for 10 minutes.
  • Remove cupcakes from pan and let rest until completely cool.

For the Buttercream:

  • Add butter to mixer and start on high speed. Add in strawberries and lemon juice and continue to mix. Lastly, slowly add in powdered sugar and continue to mix until buttercream is fluffy and light. If the buttercream is a little watery due to the berries, add in more powdered sugar until buttercream consistency has stiffened.
  • Pipe or frost completely cooled cupcakes with buttercream.

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 141mg | Potassium: 67mg | Sugar: 21g | Vitamin A: 645IU | Vitamin C: 10.1mg | Calcium: 28mg | Iron: 0.9mg