Sarah’s Story:

One sunny afternoon, I wanted to surprise my family with a treat that captured the essence of summer. Inspired by our love for strawberry lemonade, I decided to create these cupcakes. The combination of zesty lemon and sweet strawberries was an instant hit, making our day even more special.​

🍓🍋 Strawberry Lemonade Cupcakes

Ingredients:

For the Lemon Cupcakes:

• 1½ cups all-purpose flour​

• 1½ tsp baking powder​Chelsweets+1Lil' Luna+1

• ¼ tsp salt​

• ½ cup unsalted butter, softened​Southern Living+5Lil' Luna+5My Cake School+5

• 1 cup granulated sugar​

• 2 large eggs​

• 2 tbsp fresh lemon juice​

• 1 tbsp lemon zest​

• ½ cup buttermilk​

• ½ tsp vanilla extract​

For the Strawberry Frosting:

• 1 cup fresh strawberries, pureed and strained​

• 1 cup unsalted butter, softened​Table for Two® by Julie Chiou+9Lil' Luna+9Giggles Galore+9

• 3-4 cups powdered sugar​Lil' Luna

• ½ tsp vanilla extract​Giggles Galore+2Chelsweets+2Food52+2

• 1-2 tbsp heavy cream (optional, for consistency)​

👩‍🍳 Instructions:

1. Prepare the Cupcakes:

   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.​

   • In a bowl, whisk together the flour, baking powder, and salt.​

   • In a separate large bowl, cream the softened butter and sugar until light and fluffy.​

   • Add the eggs one at a time, beating well after each addition.​

   • Mix in the lemon juice, lemon zest, and vanilla extract.​

   • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.​

   • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.​

   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.​

   • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

2. Prepare the Strawberry Frosting:

   • In a saucepan over medium heat, cook the strawberry puree until it reduces to about ¼ cup. This intensifies the flavor. Let it cool completely.​

   • In a large bowl, beat the softened butter until creamy.​

   • Gradually add powdered sugar, one cup at a time, beating well after each addition.​

   • Mix in the cooled strawberry reduction and vanilla extract.​Chelsweets+1Lil' Luna+1

   • If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.​

   • Beat the frosting until light and fluffy.​

3. Assemble the Cupcakes:

   • Once the cupcakes are completely cooled, frost them with the strawberry frosting using a piping bag or spatula.​

   • Garnish with fresh strawberry slices or a small lemon wedge for an extra touch.​

💡 Tips:

• Enhance the Lemon Flavor: For a more pronounced lemon taste, add an extra teaspoon of lemon zest to the batter.​

• Strawberry Frosting Consistency: Ensure the strawberry reduction is completely cooled before adding to the buttercream to prevent it from becoming too soft.​

• Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.​

🥣 Nutrition (per cupcake):

• Calories: Approximately 320 kcal​

• Protein: 3g​

• Carbohydrates: 45g

• Sugars: 35g​

• Fat: 15g​

• Fiber: 1g​