Fluffy and moist strawberry lemonade cupcakes are the perfect treat for any day! Enjoy the flavors of your favorite lemonade in a cupcake. Perfect for beach parties, showers, picnics, pot lucks!
Course Baking, Brunch
Cuisine American
Keyword 4th of July., dessert for a party, Summer Dessert Week
Preheat oven to 350 degrees. Place 18 cupcake liners in cupcake tins, set aside.
Dry Ingredients for Strawberry Lemonade Cupcakes
In a medium size bowl, sift flour, baking powder, and salt. Set aside.
Wet ingredients for Strawberry Lemonade Cupcakes
In a large bowl or electric mixer, beat sugar and butter until blended well.
Add eggs, one at a time.
Blend in vanilla extract and strawberry puree.
Fold in half of the flour mixture into the wet ingredients to blend.
Add in remaining flour mixture. into the strawberry mix to incorporate remaining flour mix.
Fold in diced strawberries.
Divide batter evenly between the cupcake liners.
Bake for 15-24 minutes. Cupcakes are done when toothpick inserted in middle comes out clean.
Let cupcakes cool completely before icing.
Strawberry Puree
Add cut strawberries into a blender and mix to puree. Use as directed.
Homemade Lemon Buttercream Frosting
In a medium bowl, beat confectioner sugar and butter until mixed.
Add in lemon extract, lemon juice, and 2 Tablespoons milk. Blend until smooth. Add another Tablespoon of milk if needed for consistency to decorate cupcakes. Note 2
Decorate cupcakes using your favorite decorating tip. Top with strawberries slices, lemon wedges and sprinkles.
No decorating tip, use a knife to spread frosting on the cupcakes.
Notes
Note 1: Use half the lemon for the buttercream. The second half of lemon slice and use as garnish for cupcakes.Note 2: Usually 2 Tablespoons of milk does the trick for decorating with a tip and decorating bag.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.