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To make these tasty cupcakes, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh strawberries, pureed You can swap some ingredients if needed. For a gluten-free option, use a gluten-free flour blend. If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice and let it sit for 5 minutes. You can also replace the unsalted butter with coconut oil for a dairy-free treat. If you want a bolder lemon flavor, add more lemon zest or juice. For this recipe, you will need: - A muffin tin - Cupcake liners - Mixing bowls - A whisk - An electric mixer - A spatula - A measuring cup and spoons - A wire rack for cooling These tools help make the baking process smooth and easy. Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This will be your dry mix. In another bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar together. Beat them until the mixture feels light and fluffy. This step takes about 3-4 minutes. Next, add 2 large eggs one at a time. Stir well after each egg. Mix in 1 teaspoon vanilla extract, the zest of 1 lemon, and 2 tablespoons fresh lemon juice. Now, alternate adding the dry mix and ½ cup buttermilk into the wet mixture. Start and end with the dry mix. Stir until everything is just combined and smooth. Gently fold in 1 cup pureed strawberries. Make sure the strawberries are evenly mixed throughout the batter. Once your batter is ready, fill each cupcake liner about 2/3 full. This helps the cupcakes rise without overflowing. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. You can check if the cupcakes are done by inserting a toothpick into the center. If it comes out clean, they are ready. After baking, take the cupcakes out of the oven. Let them cool in the pan for 10 minutes. This helps them set. Then, transfer them to a wire rack. Let them cool completely before adding any frosting. Once cool, you can top each cupcake with a fluffy lemon frosting. For a fun touch, add a slice of fresh strawberry or a sprinkle of lemon zest on top. To make your strawberry lemonade cupcakes shine, use fresh ingredients. Fresh strawberries give a great taste. The lemon zest adds a bright note. When mixing, do not overmix your batter. This keeps the cupcakes light and fluffy. Taste your batter before baking. Adjust the sweetness if needed. You can add a pinch of salt to enhance the flavors. Decorating these cupcakes is fun! After they cool, top them with a fluffy lemon frosting. You can make it by mixing butter, powdered sugar, and lemon juice. For a colorful touch, add a slice of fresh strawberry on top. A sprinkle of lemon zest can also brighten up the look. Use vibrant cupcake liners to match the sunny theme. Watch out for common baking errors. First, measure your ingredients accurately. Too much flour can make cupcakes dense. Always preheat your oven. This helps the cupcakes rise well. Avoid opening the oven door too soon. This can cause them to sink. Lastly, let the cupcakes cool fully before frosting. This prevents the frosting from melting. {{image_2}} You can switch up the frosting to make your cupcakes even more tasty. Cream cheese frosting adds a nice tang to balance the sweet lemon. To make it, mix together 8 oz of cream cheese, ½ cup of butter, and 4 cups of powdered sugar. Add a splash of vanilla for flavor. Another option is lemon frosting. Just use lemon juice and zest to give it a zesty kick. This helps enhance the lemon flavor in the cupcakes. Feel free to experiment with different flavors in your cupcakes. Adding shredded coconut creates a tropical twist. Mix in about ½ cup of unsweetened coconut with the strawberries for a fun texture. You can also try lime juice and zest instead of lemon. This will give your cupcakes a fresh, zesty taste. Mixing lime with strawberries can make a delicious combo. If you want smaller treats, mini cupcakes are a great choice. Just use the same batter but fill the liners halfway. Bake them for about 12-15 minutes. You can also bake the batter as a cake. Pour the batter into a greased round cake pan. Bake for 25-30 minutes. A single layer cake is easy to frost and serve at parties. Store your strawberry lemonade cupcakes in an airtight container. This keeps them fresh. Place a paper towel at the bottom of the container. It helps absorb extra moisture. If you layer cupcakes, add more paper towels between each layer. This prevents them from sticking together. Keep the container in a cool, dry place. Avoid direct sunlight for best results. Freezing cupcakes is simple. Allow the cupcakes to cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Remove as much air as possible. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. These cupcakes stay fresh for about three days at room temperature. If you store them in the fridge, they last about a week. Always check for any signs of mold before eating. If you notice any, discard the cupcake. For the best taste, eat them within the first few days. Enjoy the bright flavors of strawberry and lemon in every bite! Yes, you can use frozen strawberries. Just thaw and drain them first. This helps keep the batter from being too wet. Frozen strawberries may not be as sweet as fresh ones. You might want to add a bit more sugar if you use them. To make these cupcakes dairy-free, swap the butter for a dairy-free alternative. You can use coconut oil or a plant-based butter. For buttermilk, mix almond milk with a splash of lemon juice. This will mimic the tangy taste of buttermilk. If you don't have buttermilk, you can make your own. Mix ½ cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will give you a similar tangy flavor. The cupcakes are done when a toothpick comes out clean from the center. They should also spring back when touched lightly. If they look golden brown, that’s a good sign too! Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to three days. You can frost them just before serving for the best taste. You learned how to make tasty strawberry lemonade cupcakes. We covered the key ingredients, substitutions, and tools you need. I shared step-by-step baking instructions and cooling tips. You now have tricks for great flavor and decoration ideas. We explored fun variations and how to store these treats well. With these tips and insights, you can bake with confidence. Enjoy your baking journey!

Strawberry Lemonade Cupcakes

Indulge in the delightful taste of Strawberry Lemonade Cupcakes that bring sunshine to your table! These easy-to-make treats combine creamy butter, fresh strawberries, and a zesty lemon twist for a refreshing flavor explosion. Perfect for any occasion, these cupcakes are not just tasty but visually stunning too! Follow our simple recipe for a delicious dessert that will wow your friends and family. Click to explore the recipe and bake your sweet happiness today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 cup fresh strawberries, pureed

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a separate bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

          Alternate adding the dry ingredient mixture and the buttermilk to the wet mixture, starting and ending with the flour. Mix until just combined and smooth.

            Gently fold in the pureed strawberries, ensuring an even distribution in the batter.

              Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                    - Presentation Tips: Top each cooled cupcake with a fluffy lemon frosting and garnish with a slice of fresh strawberry or a sprinkle of lemon zest for an appealing pop of color.