Description
Delicious strawberry lemonade cupcakes with a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh strawberries, pureed
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk to the butter mixture. Mix in lemon juice and zest.
- Fold in strawberry puree until just combined.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes.
- Cool completely before frosting.
Notes
- Use room temperature ingredients for best results.
- Adjust lemon juice to taste for more tanginess.
- Fresh strawberries work better than frozen for puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg