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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ¾ cup buttermilk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, diced - 1 cup unsalted butter, softened - 4 cups powdered sugar - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 1-2 tablespoons milk (as needed for consistency) - Fresh strawberry slices for garnish To make Strawberry Lemonade Cupcakes, you will need fresh and quality ingredients. Each component plays a key role in the flavor and texture of the cupcakes. For the cupcakes, all-purpose flour gives structure. Granulated sugar adds sweetness, while softened butter gives richness. The eggs help bind the mix together. Buttermilk keeps the cupcakes moist. Zest and juice from fresh lemons provide a bright flavor. Baking powder and baking soda create lift, and salt balances sweetness. Diced strawberries add juicy chunks that burst with flavor. For the frosting, softened butter creates a creamy base. Powdered sugar gives sweetness and a smooth texture. Lemon juice and zest bring tanginess. You may need milk to adjust the frosting’s consistency. Finally, fresh strawberry slices make a lovely garnish. With these ingredients, you can create a delightful treat perfect for summer! - Preheat the oven to 350°F (175°C). - Line a cupcake tin with paper liners. - In a bowl, whisk 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this aside. - In a large bowl, cream ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This takes about 3 minutes. - Add 2 large eggs, ¾ cup of buttermilk, zest of 1 lemon, and 2 tablespoons of fresh lemon juice to the butter mixture. Beat until smooth and well combined. - Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix. Just mix until you see no flour. - Gently fold in 1 cup of diced fresh strawberries. This adds sweetness and flavor to your cupcakes. - Divide the cupcake batter evenly among the lined cupcake tins. Fill each about two-thirds full. - Bake in the preheated oven for 18-20 minutes. Check with a toothpick; it should come out clean when done. - Allow the cupcakes to cool in the pan for 5 minutes. Then, transfer them to a wire rack. Let them cool completely before frosting. - In a large bowl, beat 1 cup of softened unsalted butter until creamy. - Gradually add 4 cups of powdered sugar, 3 tablespoons of fresh lemon juice, and lemon zest. Mix until smooth. - If the frosting is too thick, add 1-2 tablespoons of milk until you reach the right consistency. - Once the cupcakes are cool, frost them generously with the lemonade frosting. Use a knife or piping bag for a nice touch. - Top each cupcake with fresh strawberry slices for extra sweetness and a lovely look. To make light and fluffy cupcakes, measuring your ingredients is key. Use measuring cups and spoons to get the right amounts. Accurate measurements help you avoid dense cupcakes. Mixing is also crucial. When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cupcakes. Remember, a few lumps are okay! For the frosting, you want a smooth and creamy texture. Start with softened butter. Gradually add powdered sugar and mix well. If it feels too thick, add a little milk. This helps you reach the right consistency. Using piping tips can make your frosting look fancy. Choose a star tip for swirls or a round tip for simple dollops. Experiment to find what you like! Presentation matters! Arrange your cupcakes on a decorative platter. Add whole strawberries and mint leaves for a fresh look. It makes your dessert more inviting. Pair these cupcakes with refreshing drinks. Iced tea or lemonade works great. The flavors complement each other and enhance your summer treat! {{image_2}} You can switch up the fruit in these cupcakes. Raspberries or blueberries work great! They bring a new flavor while keeping the cupcake light. You can also add citrus flavors. Lime or orange zest adds a fun twist. This gives the cupcakes a bright, fresh taste. If you want a vegan version, it’s easy to swap some ingredients. Use a vegan butter spread instead of regular butter. For eggs, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your batter. Want to change the frosting? Try cream cheese frosting! It adds a rich flavor that pairs well with the lemon. You can also use strawberry or vanilla frosting for a unique taste. Each option will give your cupcakes a special flair. Store your strawberry lemonade cupcakes at room temperature. Place them in an airtight container. This keeps them fresh and moist. Avoid exposing them to direct sunlight or heat. If left out, they stay tasty for about three days. Refrigeration can dry them out. If you must refrigerate, use a container. Remember, cold can change the texture. To freeze cupcakes, start with cool ones. Wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months. Thawing is easy. Take them out of the freezer and unwrap them. Let them sit at room temperature for about an hour. This helps keep them soft and tasty. Store leftover frosting in an airtight container. It can last for up to a week in the fridge. When using it later, bring it back to room temperature. If it seems too thick, add a little milk. Mix it well until it reaches the right consistency. You can also use leftover frosting on other desserts, making it a versatile treat. These cupcakes last about three days at room temperature. To keep them fresh, store them in an airtight container. Avoid direct sunlight and heat sources. If you want to keep them longer, refrigerate for up to a week. Just remember, refrigerating can change their texture slightly. Yes, you can make these cupcakes a day before serving. Bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature. You can frost them the next day. This helps the flavors meld together nicely. To boost the lemon flavor, add more lemon zest. Use the zest of two lemons instead of one. You can also increase the lemon juice to three tablespoons. If you want an extra zing, try adding a splash of lemon extract. If you don’t have buttermilk, you can use plain yogurt or sour cream. Just mix one cup with a little water to thin it out. Another option is to use milk with vinegar. Add one tablespoon of vinegar to one cup of milk and let it sit for five minutes. Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding to the batter. This helps prevent extra moisture in your cupcakes. Keep in mind, frozen strawberries may not be as firm as fresh, but they still taste great! You learned how to create delicious Strawberry Lemonade Cupcakes. We covered key ingredients that bring out bright flavors. You know the steps to mix, bake, and frost these treats. Remember to measure carefully and avoid overmixing for best results. Experiment with fruit alternatives and enjoy variations for everyone. With proper storage, these cupcakes will stay fresh longer. Now, go ahead and bake these tasty cupcakes for a fun treat or event! Your taste buds will thank you.

Strawberry Lemonade Cupcakes

Indulge your sweet tooth with these delightful Strawberry Lemonade Cupcakes! Bursting with fresh strawberry flavor and zesty lemon, these cupcakes are perfect for any occasion. Easily whip them up using simple ingredients to create a refreshing treat that everyone will love. Don't miss out on the creamy lemonade frosting that takes these cupcakes to the next level. Click through for the full recipe and make your baking dreams come true!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

¾ cup buttermilk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh strawberries, diced

For the Lemonade Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

3 tablespoons fresh lemon juice

Zest of 1 lemon

1-2 tablespoons milk (as needed for consistency)

Fresh strawberry slices for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

    Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add Eggs and Flavorings: Add the eggs, buttermilk, lemon zest, and lemon juice to the butter mixture. Beat until smooth and well combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Add Strawberries: Gently fold in the diced strawberries until evenly distributed in the batter.

              Fill the Cupcake Liners: Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    For the Lemonade Frosting:

                      Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth. If needed, add milk one tablespoon at a time until you reach your desired consistency for spreading.

                        Frost the Cupcakes: Once the cupcakes are completely cool, generously pipe or spread the lemonade frosting on top of each cupcake.

                          Garnish: Top each cupcake with a fresh strawberry slice for an extra touch of sweetness and to enhance the presentation.

                            Prep Time, Total Time, Servings: 20 min | 40 min | 12 cupcakes

                              - Presentation Tips: Arrange the cupcakes on a decorative platter with a few whole strawberries and mint leaves for a fresh and inviting look.