Description
Sweet strawberry lemonade cupcakes blend zesty citrus with luscious berry notes, creating a perfect summer dessert. Fluffy cake layers infused with fresh lemon and topped with strawberry buttercream will make you crave this delightful treat at first bite.
Ingredients
Scale
Cupcake Main Ingredients:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 6 tablespoons (90 milliliters) sour cream
- ¼ cup (57 grams) unsalted butter, softened
Cupcake Supporting Ingredients:
- 1 large egg
- 2 tablespoons (30 milliliters) freshly squeezed lemon juice
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Zest of 1 lemon
Finishing and Decorative Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 2 ½ cups powdered sugar
- ⅓ cup strawberry jam
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract
- 1 drop red gel food color (optional)
- 1 batch lemon curd
- Fresh strawberries, for topping
Instructions
- Prepare lemon curd in advance and refrigerate until needed for optimal consistency and flavor development.
- Heat oven to 350°F (175°C) and arrange 8 paper cupcake liners in a standard muffin tin.
- In a mixing bowl, thoroughly cream unsalted butter and granulated sugar until achieving a light, airy texture with minimal graininess.
- Incorporate egg, freshly grated lemon zest, lemon juice, and pure vanilla extract, blending until the mixture becomes smooth and homogeneous.
- Add kosher salt and baking powder, gently mixing to distribute evenly without overmixing.
- Progressively fold in all-purpose flour and sour cream, alternating between ingredients to create a uniform batter with no visible flour streaks.
- Distribute batter evenly among cupcake liners, filling approximately two-thirds full to allow proper rising during baking.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Allow cupcakes to cool within the pan momentarily, then transfer to a wire cooling rack for complete temperature reduction.
- Prepare frosting by whipping butter, vanilla extract, strawberry jam, and strawberry extract until fully integrated.
- Gradually introduce powdered sugar, mixing continuously to achieve a smooth, spreadable consistency.
- Optional: Add red gel food coloring to enhance the pink hue of the frosting.
- Using a sharp knife or specialized cupcake corer, carefully remove the center of each cooled cupcake.
- Fill the cavities with prepared lemon curd, replacing the core’s top gently.
- Generously frost each cupcake with the strawberry buttercream, creating decorative swirls.
- Garnish the top of each cupcake with a fresh, ripe strawberry for visual appeal and added flavor.
Notes
- Prepare lemon curd in advance and refrigerate to ensure a smooth, chilled filling for your cupcakes.
- Use room temperature ingredients like butter and eggs to create a lighter, more uniform cake texture.
- Fill cupcake liners only two-thirds full to prevent overflow and achieve a perfect dome shape during baking.
- Cool cupcakes completely before coring and filling to maintain structural integrity and prevent crumbling.
- Enhance frosting color with a small amount of red gel food coloring for a vibrant, appetizing pink hue.
- Garnish each cupcake with a fresh strawberry to add a beautiful, professional finishing touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 65 mg