Description
Strawberry Lemonade Cupcakes are soft, fluffy cupcakes made with fresh strawberry purée and bright lemon zest, topped with a silky lemon curd buttercream swirled with strawberry. This refreshing dessert perfectly balances sweet and tangy flavors, making it ideal for spring and summer gatherings.
Ingredients
Scale
- Strawberry Purée:
- 1/2 cup (99g) granulated sugar
- Zest of 1/2 lemon
- 1 1/2 pounds (680g) fresh strawberries, chopped
- 1/4 cup (60g) freshly squeezed lemon juice
- Pinch of fine sea salt
- Strawberry Cake:
- 1 2/3 cups (198g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (2g) fine sea salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3 large egg whites (106g), room temperature
- 1/2 cup (115g) whole milk, room temperature
- 1/3 cup (115g) strawberry purée, cooled
- 1 teaspoon (5g) vanilla extract
- Zest of 1/2 lemon
- Few drops pink food coloring (optional)
- Lemon Curd Buttercream:
- 2 large egg whites (71g)
- Pinch cream of tartar
- 2/3 cup (132g) granulated sugar
- 1/4 cup (60g) water
- 12 tablespoons (170g) unsalted butter, room temperature
- 1/2 cup (115g) lemon curd, room temperature
- 2–3 tablespoons strawberry purée (for swirl)
- Lemon slices and strawberry halves for garnish (optional)
Instructions
- In a saucepan, rub sugar and lemon zest together. Add strawberries, lemon juice, and salt. Cook over medium heat for 8–10 minutes until berries break down.
- Blend the mixture until smooth, then continue cooking over medium-low heat until reduced to about 2/3 cup and thick like jam, 10–15 minutes more. Cool completely.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add butter in small pieces and mix until crumbly.
- Whisk egg whites, milk, 1/3 cup strawberry purée, vanilla, and lemon zest. Add to dry ingredients in two additions, mixing until smooth. Add food coloring if desired.
- Fill cupcake liners three-quarters full. Bake 17–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the frosting, whip egg whites with cream of tartar until frothy.
- Heat sugar and water in a saucepan until it reaches 240°F (115°C). Slowly pour hot syrup into whipping egg whites while mixing. Beat until glossy and cool.
- Gradually add butter, mixing until light and fluffy. Fold in lemon curd gently.
- Lightly fold strawberry purée into the buttercream to create a swirl effect.
- Pipe or spread frosting onto cooled cupcakes and garnish with lemon slices or strawberry halves before serving.
Notes
- Ensure strawberry purée is thick to prevent watery batter.
- Use room-temperature ingredients for smooth mixing and stable frosting.
- Do not overbake to keep cupcakes moist and tender.
- Store refrigerated in an airtight container for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Strawberry Lemonade Cupcakes, strawberry cupcakes, lemon cupcakes, summer dessert, fruity cupcakes, lemon curd buttercream, fresh strawberry purée, homemade cupcakes