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To make Strawberry Lemonade Cupcakes, gather these items: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs - ½ cup buttermilk, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons fresh lemon juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh strawberries, pureed (about 10-12 strawberries) For the Lemonade Frosting: - 1 cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest (from 1 lemon) - Pinch of salt - Fresh strawberries and thin lemon slices for garnish You can swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Substitute almond milk for buttermilk if you want a non-dairy choice. - You can replace fresh strawberries with frozen ones, just ensure they are thawed and pureed. - For a lighter frosting, use cream cheese instead of butter in the frosting recipe. Fresh ingredients make your cupcakes taste best. Here are my tips: - Choose firm, ripe strawberries. They should smell sweet and look bright. - Use fresh lemons for zest and juice. They have more flavor than bottled juice. - Check the expiration dates on dairy products like butter and buttermilk. - Buy flour in smaller amounts to keep it fresh longer. Store it in a cool, dry place. Start by gathering all your tools. You need: - A standard cupcake tin - Paper liners - Mixing bowls (one large, one medium) - An electric mixer - A spatula - A kitchen scoop - A piping bag with a star tip (for frosting) Having everything ready helps you work smoothly. First, preheat your oven to 350°F (175°C). Line your cupcake tin with paper liners. In the medium bowl, mix the flour, baking powder, baking soda, and salt. Whisk them well to blend. In the large bowl, use your mixer to beat the softened butter and sugar. Mix until it's light and fluffy, about 3-4 minutes. Add the eggs, one at a time. Mix well after each egg. Then, mix in the lemon zest and lemon juice. Now, gradually add the flour mixture and buttermilk. Start with one-third of the flour, mix, then add half the buttermilk. Keep alternating until you finish with the flour. Finally, fold in the pureed strawberries. Using your kitchen scoop, fill each cupcake liner about ⅔ full. This gives them room to rise. Place the tin in the oven. Bake for 18-20 minutes. Check with a toothpick; it should come out clean. Let the cupcakes cool in the tin for 5 minutes, then move them to a wire rack to cool completely. In a clean mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Mix well after each addition. Blend in the fresh lemon juice, lemon zest, and a pinch of salt. This makes a zesty frosting that pairs well with the cupcakes. Once the cupcakes are cool, it’s time to frost them. Use your piping bag to frost each cupcake with a swirl or spread it on top with a spatula. For a pop of color, top each cupcake with a fresh strawberry and a thin slice of lemon. This makes them look as good as they taste! To make your strawberry lemonade cupcakes fluffy, you need to cream your butter and sugar well. Beat them until it is light and airy. This step adds air to the batter, helping the cupcakes rise. When you add eggs, mix them in one at a time. This ensures they blend well into the batter. When mixing the dry and wet ingredients, do not overmix. Mix just until you see no flour. Finally, fold in the strawberry puree gently. This keeps the batter light and fluffy. Avoid overmixing your batter. It can make your cupcakes dense and tough. Also, do not skip the room temperature ingredients. Using cold eggs or butter will affect how well they blend. Make sure your oven is preheated before baking. If the oven is not hot enough, your cupcakes may not rise properly. Lastly, keep an eye on baking time. Check them a minute or two early to avoid dry cupcakes. These cupcakes shine at parties or gatherings. Serve them on a colorful platter. Garnish each cupcake with a fresh strawberry and a lemon slice. This adds a bright, fun look. Pair them with iced tea or lemonade for a refreshing treat. You can also add a scoop of vanilla ice cream on the side. This makes for a delightful summer dessert. {{image_4}} You can enjoy these cupcakes without gluten! Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good structure, like a blend with almond flour or coconut flour. Also, check that your baking powder is gluten-free. This swap keeps the taste bright and fresh. Mix it up with other fruits! You can try adding pureed raspberries or blueberries. They pair well with lemon and give a fun twist. Just replace half of the strawberry puree with your chosen fruit. This change adds new colors and flavors to your cupcakes while keeping them deliciously sweet. While the lemonade frosting is zesty and bright, you have options! Try a cream cheese frosting for a rich, tangy taste. You can also use a simple whipped cream topped with lemon zest for a lighter touch. Each frosting gives a new flavor, making your cupcakes even more special. To keep your strawberry lemonade cupcakes fresh, use an airtight container. Place the cupcakes in the container once they cool down. You can also use plastic wrap. This keeps them soft and moist. Store them at room temperature for up to three days. If you want to keep them longer, consider refrigeration. Freezing your cupcakes is a great option if you need to store them for a longer time. First, make sure they are completely cool. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer bag or airtight container. Label the bag with the date. These cupcakes can last for up to three months in the freezer. When ready to enjoy, thaw them in the refrigerator overnight. Strawberry lemonade cupcakes taste best when fresh. However, they can last a while. At room temperature, they stay fresh for about three days. If you keep them in the fridge, they can last up to a week. Remember, the longer they sit, the less fresh they will taste. If you freeze them, they last up to three months. To make strawberry lemonade cupcakes, gather these ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ 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, pureed Mix the dry ingredients first. Then cream the butter and sugar. Add eggs, lemon zest, and juice. Alternate adding the dry mix and buttermilk. Finally, fold in the pureed strawberries. Bake at 350°F for 18-20 minutes. Yes, you can use frozen strawberries. Thaw and drain them first. Puree them before adding to the batter. This keeps the cupcakes moist and flavorful. Fresh strawberries offer a brighter taste, but frozen work well too. To frost cupcakes well, use a piping bag. A star tip gives a nice swirl. If you don’t have a piping bag, a spatula works too. Spread frosting smoothly over the top. Top with fresh strawberries or a lemon slice for flair. Strawberry lemonade cupcakes stay fresh for about three days at room temperature. Store them in a covered container to keep moisture in. For longer freshness, refrigerate them. They last up to a week in the fridge. Yes, you can make these cupcakes ahead. Bake and cool them, then store in an airtight container. You can frost them a day before serving. This saves time and helps the flavors meld nicely together. We covered everything you need for perfect strawberry lemonade cupcakes. You learned about the key ingredients, tools, and step-by-step instructions. Tips and tricks helped you avoid common mistakes and create fluffy cupcakes. Variations let you customize the recipe, while storage tips ensure freshness. I hope you feel ready to bake and impress with these treats. Enjoy the process and share the joy of baking with others. Happy baking!

Strawberry Lemonade Cupcakes

Indulge in the perfect summer treat with these Strawberry Lemonade Cupcakes that combine sweet strawberries and zesty lemon flavors! This simple recipe guides you through making moist cupcakes topped with a creamy lemonade frosting, perfect for any occasion. Get inspired and whip up this delightful dessert to impress your family and friends.
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs

½ cup buttermilk, at room temperature

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh strawberries, pureed (about 10-12 strawberries)

For the Lemonade Frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest (from 1 lemon)

Pinch of salt

Fresh strawberries and thin lemon slices for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While the oven heats, line a standard cupcake tin with paper liners to prepare for the batter.

    Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until they are well incorporated and set aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs into the butter-sugar mixture one at a time, mixing well after each addition to ensure an even blend. Follow with the lemon zest and fresh lemon juice, mixing until everything is thoroughly combined.

          Combine Mixtures: Gradually add the flour mixture and buttermilk to the creamed butter mixture. Start with one-third of the flour, mix until just incorporated, then add half the buttermilk. Continue alternating between the flour and buttermilk, finishing with the flour until just combined. Finally, gently fold in the pureed strawberries to the batter.

            Fill Cupcake Liners: Using a kitchen scoop, evenly distribute the batter into the prepared cupcake liners, filling each about ⅔ full to allow room for rising.

              Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

                Prepare the Frosting: In a mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar one cup at a time, mixing well after each addition until smooth. Blend in the fresh lemon juice, lemon zest, and a pinch of salt for a zesty finish.

                  Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag fitted with a large star tip or a spatula to generously frost each cupcake with the lemonade frosting, creating a beautiful swirl or simply smoothing it over the top.

                    Garnish: To add a touch of freshness and color, top each frosted cupcake with a vibrant fresh strawberry and a thin slice of lemon, creating a delightful visual for your guests.

                      Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 12 cupcakes

                        - Presentation Tips: Arrange the cupcakes on a decorative platter and consider using colorful cupcake liners to complement the strawberries and lemons. Enjoy their vibrant appearance as much as their delicious taste!