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Strawberry Lemonade Cupcakes: A Burst of Sweet & Tangy Perfection

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Strawberry Lemonade Cupcakes bring together the refreshing tartness of lemons and the natural sweetness of strawberries in a moist, fluffy cupcake. Topped with a stunning two-tone cream cheese frosting, these cupcakes are a feast for the eyes and the taste buds—perfect for any occasion!

 

Ingredients

Scale

For the Lemon Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup whole milk
  • Zest of 2 lemons

For the Strawberry & Lemonade Cream Cheese Frostings:

  • 8 oz cream cheese (softened)
  • 4 oz unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 1 oz freeze-dried strawberries

Optional Toppings:

  • Fresh strawberries for garnish

Instructions

Make the Cupcakes:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Prepare Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk eggs and sugar until slightly pale. Add vanilla extract and oil, mixing until smooth.
  4. Combine Wet & Dry Ingredients: Gradually add half the dry mixture to the wet ingredients. Stir gently, then add milk, lemon juice, and lemon zest. Mix until combined, then fold in the remaining dry ingredients without overmixing.
  5. Bake: Fill cupcake liners 2/3 full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Make the Frostings:

  1. Prepare Freeze-Dried Strawberries: Pulverize freeze-dried strawberries into a fine powder using a food processor. Sift out any large particles.
  2. Cream the Base Ingredients: Beat cream cheese and butter together for 3 minutes until fluffy. Gradually add powdered sugar, mixing on low, then increase speed to medium and beat for another 2 minutes. Stir in vanilla extract.
  3. Split the Frosting: Divide frosting into two bowls. Add lemon zest to one bowl and strawberry powder to the other. Mix each until smooth.

Create Two-Tone Frosting:

  1. Assemble the Frosting Log: Spread each frosting in parallel lines on a large piece of plastic wrap. Roll into a log, twist ends, and place into a piping bag fitted with a large star tip.
  2. Decorate Cupcakes: Pipe two-tone swirls onto cooled cupcakes. Garnish with fresh strawberries, if desired.

Notes

  • Room-Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing.
  • Storage: Refrigerate frosted cupcakes in an airtight container for up to 3 days. Bring to room temperature before serving.
  • Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.
  • Customization: Add chopped strawberries to the batter for extra bursts of flavor.

Find it online: https://friendlywell.com/strawberry-lemonade-cupcakes-a-burst-of-sweet-tangy-perfection/