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Light and Fluffy Strawberry Lemonade Cupcakes Easy Homemade Recipe with Fresh Fruit Frosting

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These light and fluffy strawberry lemonade cupcakes feature a fresh fruit frosting bursting with flavor, perfect for summer gatherings and family treats. The recipe combines sweet strawberries and tart lemon for a refreshing, comforting dessert.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 3 tbsp (45 ml) fresh lemon juice, freshly squeezed
  • 1 tbsp lemon zest (from about 1 large lemon)
  • ½ cup (120 ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (about 120 g) fresh strawberries, finely chopped
  • 8 oz (225 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar
  • ½ cup (about 80 g) fresh strawberries, pureed (strained if preferred)
  • 1 tbsp (15 ml) fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest and vanilla extract until combined.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Gently fold in the finely chopped strawberries using a spatula, being careful not to overmix.
  7. Scoop batter evenly into the prepared muffin tin, filling each about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack to cool completely.
  9. Prepare the fresh fruit frosting: puree the fresh strawberries in a food processor or blender until smooth. Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, then blend in the strawberry puree, lemon juice, and vanilla extract. Beat until fluffy and well combined.
  10. Frost each cooled cupcake generously with the fresh fruit frosting. Optionally, top with a fresh strawberry slice or lemon zest sprinkle.
  11. If frosting is too soft, chill for 15-20 minutes before frosting cupcakes.

Notes

Do not overmix the batter after adding flour to keep cupcakes tender. Fold in strawberries gently to avoid turning batter pink or watery. Chill frosting if too soft before applying. Tent cupcakes with foil if browning too fast. Use dairy-free or gluten-free substitutions as needed.

Nutrition

Keywords: strawberry lemonade cupcakes, fresh fruit frosting, light cupcakes, summer dessert, easy cupcakes, homemade cupcakes, lemon cupcakes, strawberry cupcakes

Find it online: https://cooksybite.com/light-and-fluffy-strawberry-lemonade-cupcakes-easy-homemade-recipe-with-fresh-fruit-frosting/