Fresh Strawberry Lemonade Cupcakes
Indulge in the vibrant, refreshing flavors of these strawberry lemonade cupcakes / a delightful twist on classic cupcakes. Perfect for warm weather gatherings or special occasions, these cupcakes combine the sweet essence of strawberries with a zesty lemon tang, creating a unique taste experience that is as refreshing as it is satisfying. Soft, moist, and topped with a smooth lemon whipped cream cheese frosting, they bring a burst of summery flavors to your table.
The combination of fresh strawberry puree and lemon-infused frosting gives these strawberry lemonade cupcakes an appealing contrast that’s sure to become a crowd favorite. With just the right balance of fruity and tangy notes, they’re an ideal treat for those who appreciate a cupcake that stands out. Easy to make and perfect for decorating, these strawberry lemonade cupcakes offer both beauty and flavor in every bite.
Ingredients Breakdown
Using high-quality ingredients is essential to achieving the perfect flavor and texture in these strawberry lemonade cupcakes. Each ingredient plays a vital role in creating a moist, flavorful, and visually appealing cupcake.
For the strawberry cupcakes, cake flour forms a delicate crumb structure, and strawberry puree lends a natural sweetness and color. Full-fat sour cream contributes to the moistness of the cupcake, while strawberry extract enhances the berry flavor. Vegetable oil provides a tender texture, and a touch of pink coloring gel adds a charming blush if desired.
The lemon whipped cream cheese frosting is made with full-fat cream cheese for richness and stability. Powdered sugar adds sweetness without a grainy texture, while lemon extract brings the citrusy zing that balances the strawberry flavor. Chilled heavy whipping cream ensures the frosting is light and fluffy, and a hint of yellow coloring gel provides a visual contrast against the pink cupcakes, enhancing their appeal.
Step-by-Step Baking Instructions
Creating these strawberry lemonade cupcakes is a straightforward process, with each step carefully designed to bring out the best in the ingredients.
Begin by preparing the cupcake batter. Start with the dry ingredients: whisk cake flour, baking powder, baking soda, and salt to evenly distribute them. This step helps to avoid any clumping and ensures an even rise in the oven. Next, combine the wet ingredients sour cream, strawberry puree, strawberry extract, and vegetable oil until smooth and creamy.
In a separate mixing bowl, beat softened butter until it’s creamy, then gradually add sugar. Beating for 3-5 minutes will help the butter and sugar become light and fluffy, creating a delicate texture in the cupcakes. Add eggs one at a time, mixing until each yolk is fully incorporated.
With your mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the dry ingredients. This technique ensures a smooth batter without overmixing, preserving the tender crumb of the cake. Fill cupcake liners about ¼ cup full, and bake for 16-18 minutes until a toothpick inserted into the center comes out clean. The cupcakes may have flat tops, making them ideal for frosting.
To make the lemon whipped cream cheese frosting, start by freezing your mixing bowl and beaters to help whip the heavy cream into stiff peaks. Combine cream cheese, powdered sugar, lemon extract, and lemon zest in another bowl, and whip until smooth. Gently fold the whipped cream into the cream cheese mixture until well-combined, creating a fluffy, stable frosting with a refreshing lemon flavor.
Decorating Ideas for Strawberry Lemonade Cupcakes
For a decorative finish, pipe the frosting onto each cupcake using a star tip to create a bakery-style swirl. This technique adds visual appeal and gives the cupcakes a professional look. Top each cupcake with a fresh strawberry slice or a small wedge of lemon for a pop of color and a nod to the flavors within.
Experiment with different piping tips or use a spatula for a rustic spread if you prefer a more casual look. For a festive touch, sprinkle edible glitter or a dusting of powdered sugar over the tops.
Recipe Tips & Frequently Asked Questions
Perfecting the Frosting Texture
- Freeze mixing equipment: For best results, chill the mixing bowl and beaters before whipping cream.
- Combine carefully: Fold whipped cream gently into cream cheese mixture to avoid deflating.
Cupcake Storage Tips
- Refrigerate: Store in an airtight container in the fridge to keep fresh.
- Serve at room temperature: Remove from the refrigerator 1-2 hours before serving for optimal flavor and texture.
Can I Make These Cupcakes Ahead of Time?
- Yes, bake and cool cupcakes, then store unfrosted. Prepare frosting and decorate on the day of serving.
What If I Don’t Have Strawberry Extract?
- Substitute 2 tablespoons of strawberry gelatin powder to enhance berry flavor.
How Can I Adjust the Tartness?
- Modify lemon extract in the frosting to adjust tartness according to taste preference.
What to Serve With This Recipe
Pair these strawberry lemonade cupcakes with complementary drinks and light side dishes that enhance their fruity flavors. Iced tea, lemonade, or fruit-infused water make excellent drink choices, as they echo the freshness of the cupcakes without overwhelming the palate. For an indulgent option, serve with chilled rosé or a sparkling fruit cocktail.
For a complete dessert spread, consider including light, citrus-inspired treats, such as lemon bars, fresh fruit salad, or a delicate sorbet. The variety will create a delightful dessert table that allows guests to mix and match flavors.
Final Thoughts and Serving Suggestions
To enjoy the full flavor and texture of these strawberry lemonade cupcakes, remove them from the refrigerator an hour or two before serving, allowing the frosting to soften slightly and the flavors to blossom. These cupcakes are ideal for summer birthdays, outdoor gatherings, or as a refreshing conclusion to a casual brunch. Their bright colors and balanced flavors make them a show-stopping treat for any occasion.
Whether enjoyed as an elegant dessert or a fun, fruity snack, strawberry lemonade cupcakes are sure to impress with their fresh flavors and beautiful presentation. Perfect for gatherings big or small, they’re a versatile dessert that’s as lovely to look at as they are to eat.
Strawberry Lemonade Cupcakes
Ingredients
For the Strawberry Cupcakes
- 3 cups cake flour 342g
- 2 cups white sugar 400g
- 1 ½ sticks unsalted butter softened (170g)
- ½ cup plus two tablespoons strawberry puree 161g (Use fresh or thawed frozen strawberries; puree until smooth without cooking)
- 3 large eggs at room temperature (To bring eggs to room temperature quickly, soak in warm water for five minutes)
- 1 cup full-fat sour cream 227g
- ⅓ cup vegetable oil like canola (68g)
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- 2 teaspoons strawberry extract 8g (Alternatively, substitute 2 tablespoons of strawberry-flavored gelatin powder if extract isn’t available)
- Pink coloring gel – optional for desired color
Lemon Whipped Cream Cheese Frosting
- 3 cups heavy whipping cream chilled (696g)
- 16 oz full-fat cream cheese softened (Ensure it’s not reduced-fat or from a tub for best consistency)
- 2 cups powdered sugar sifted after measuring (230g)
- 2 teaspoons lemon extract or to taste (8g)
- Lemon zest optional for extra zing
- Yellow coloring gel – optional for a lemony hue
Instructions
For the Strawberry Cupcakes
- Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.
- In a medium bowl, combine cake flour, baking powder, baking soda, and salt. Whisk together for 30 seconds to evenly distribute the ingredients, then set aside.
- In another bowl, mix the sour cream, strawberry puree, strawberry extract, and oil. Stir until smooth, and set this mixture aside as well.
- Using a stand mixer or hand mixer, beat the softened butter until creamy. Gradually add sugar, beating for 3-5 minutes on medium speed until the mixture becomes pale, fluffy, and light. If using pink coloring gel, you can add it here or later as desired.
- Add eggs one at a time, mixing well after each addition until each yolk is fully incorporated.
- With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour. Incorporate the ingredients in three parts dry to two parts wet, mixing until just combined without overmixing.
- Portion the batter into your prepared cupcake liners, filling each about ¼ cup full.
- Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake emerges clean or with only a few moist crumbs. These cupcakes tend to have flat tops rather than domed ones, which makes them perfect for frosting. Let them cool completely before decorating.
Lemon Whipped Cream Cheese Frosting
- For best results, freeze your mixing bowl and beaters for 15-30 minutes before you begin whipping the cream.
- Using a chilled bowl and a stand or hand mixer, whip the heavy cream on medium-high to high speed until stiff peaks form. Keep an eye on it, as this can happen quickly; you’ll know it’s ready when lifting the beater creates peaks that stand firm. Set the whipped cream in the refrigerator to stay cold.
- In a separate bowl, combine softened cream cheese, sifted powdered sugar, lemon extract, and optional lemon zest. Add a small amount of yellow coloring gel if desired. Mix until the mixture is completely smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture. Start by stirring with a spatula, then switch to a hand mixer on low speed if necessary. Mix until smooth and fully combined without overworking.
Decorating
- Top each cupcake with a generous swirl of frosting. For a decorative touch, use a large star piping tip (such as 2D) and garnish with a fresh strawberry slice or a small wedge of lemon.
- Since this frosting includes cream cheese and whipped cream, store these cupcakes in an airtight container in the refrigerator. For the best taste and texture, allow them to sit at room temperature for 1-2 hours before serving. Enjoy!