Strawberry Lemonade Cupcakes
These Strawberry Lemonade Cupcakes taste just like the classic summer drink. They feature a bright, zesty lemon cupcake topped with a silky strawberry buttercream made from real fruit. Sweet, tart, and incredibly refreshing, they’re perfect for summer parties, BBQs, and birthdays.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Saucepan
- Fine-mesh sieve
- Piping bag and tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup sour cream or full-fat Greek yogurt
- ¼ cup whole milk
- 1 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen strawberries (for reduction)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- pinch of salt
Instructions
- Cook strawberries in a saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve, then simmer the juice until reduced to about 2 tablespoons. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk together flour, baking powder, and salt.
- Beat butter and sugar for 3–4 minutes until light and fluffy. Add egg, sour cream, milk, lemon juice, lemon zest, and vanilla. Mix until smooth.
- Add dry ingredients to wet mixture and mix until just combined. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, cooled strawberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and fluffy.
- Pipe strawberry buttercream onto cooled cupcakes. Garnish with a fresh strawberry slice or lemon zest if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.