Strawberry Lemonade Cupcakes

Absolutely! Here’s a fresh, fun, and flavor-packed article to go with your Strawberry Lemonade Cupcakes — perfect for spring and summer parties, bake sales, or just because you love a sweet-tart treat!

Strawberry Lemonade Cupcakes: A Sweet & Tangy Summer Treat

Looking for a cupcake that captures the taste of summer in every bite? These Strawberry Lemonade Cupcakes are exactly that — light, fluffy, and bursting with citrusy brightness and sweet strawberry goodness. Inspired by the classic drink, this dessert combines two refreshing flavors into one irresistible, sunshine-filled treat.

Whether you’re baking for a birthday party, picnic, or baby shower, these cupcakes are guaranteed to be a crowd-pleaser. They’re cheerful, colorful, and just the right mix of sweet and tart — everything a great cupcake should be!

🍓 Why You’ll Love These Cupcakes

Bright, fresh flavor – A perfect balance of tangy lemon and sweet strawberries.
Fun to make and decorate – Great for kids and adults alike.
Perfect for warm weather – A refreshing twist on classic cupcakes.
Pretty enough for any occasion – Just look at that pink lemonade color!

📝 Ingredients

For the cupcakes:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup buttermilk
½ cup finely chopped fresh strawberries (or strawberry puree)

For the strawberry lemonade frosting:

½ cup unsalted butter, softened
3–4 cups powdered sugar
2 tablespoons strawberry puree or jam
1 tablespoon lemon juice
½ teaspoon lemon zest
1–2 tablespoons milk (as needed for consistency)
Pinch of salt

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Add lemon and strawberries: Mix in lemon juice, zest, and strawberries. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Bake: Fill cupcake liners about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the frosting: Beat butter until smooth. Add powdered sugar gradually, then mix in strawberry puree, lemon juice, and zest. Adjust consistency with milk. Beat until fluffy.
Decorate: Frost cooled cupcakes with a piping bag or spoon. Garnish with strawberry slices, lemon zest, or sprinkles for a festive touch!
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