Strawberry Lemonade Cupcakes

Sweet macerated strawberries and tart lemon are a winning combination in this strawberry lemonade cupcake recipe. They're perfect for a summer 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 12 ounces chopped strawberries in a bowl; cover with 1 ½ tablespoons white sugar. Refrigerate, 2 hours to overnight.

Step 3

Mash chopped 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 bowl; set aside.

Step 5

Beat 1 ¼ cups white sugar and 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment until pale yellow and fluffy. Add eggs, one at a time, beating for about 1 minute after each addition, scraping down the sides of the bowl; beat in 1 teaspoon vanilla extract and strawberry extract.

Step 6

Add flour mixture in 2 batches, alternating with ½ cup milk, blending well and scraping the sides of the bowl after each addition.

Step 7

Fold in mashed strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated; you can see strawberry bits showing throughout batter. Spoon batter into the prepared muffin cups, filling each ¾ full.

Step 8

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

Step 9

Cool in muffin cups for 5 minutes; transfer cupcakes to a wire rack to finish cooling, about 30 minutes more.

Step 10

Combine confectioners' sugar, ½ cup butter, 1 tablespoon milk, lemon zest, lemon juice, and 1 teaspoon vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until creamy.

Step 11

Pipe frosting onto cupcakes; garnish each with 1 strawberry slice.