Description
Delight in these fresh and tangy Strawberry Lemonade Cupcakes featuring a moist lemon-scented cake topped with a smooth cream cheese frosting infused with lemon zest and freeze-dried strawberries. Perfect for spring or summer gatherings, these cupcakes blend citrus and berry flavors in every bite.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup milk (whole milk recommended)
- Zest of 2 lemons
Frosting
- 8 oz cream cheese (softened)
- 4 oz unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- Zest of 1 lemon
- 1 oz freeze dried strawberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the eggs with granulated sugar, vanilla extract, vegetable oil, freshly squeezed lemon juice, and milk until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep your cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow cupcakes to cool completely on a wire rack.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar while continuing to beat. Mix in the vanilla extract and lemon zest until fully incorporated.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Optionally garnish with crushed freeze-dried strawberries for a burst of strawberry flavor and a vibrant finish.
Notes
- Using freshly squeezed lemon juice and lemon zest enhances the bright, fresh flavor in the cupcakes and frosting.
- Make sure the cream cheese and butter are softened at room temperature for easy and smooth frosting preparation.
- If you prefer a stronger strawberry flavor, crush the freeze-dried strawberries finely and mix some into the frosting.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.
- You can substitute vegetable oil with a mild-flavored oil like canola or grapeseed oil.
