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Strawberry Lemonade Cupcakes

Irresistible Strawberry Lemonade Cupcakes for Joyful Celebrations

Delicious Strawberry Lemonade Cupcakes that capture the essence of spring, perfect for any joyful celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-Purpose Flour Substitution: Gluten-free flour blend can be used for a gluten-free version.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Oil Can use vegetable or canola oil.
  • 1 cup Coconut Milk Substitution: Dairy milk can be used.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 cup Fresh Strawberries Use ripe strawberries for best results.
  • 3 large Egg Whites
For the Strawberry Buttercream Frosting
  • 1 cup Unsalted Butter
  • 2 tablespoons Lemon Juice for frosting
  • 1 teaspoon Pure Vanilla Extract for frosting

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Blender

Method
 

Step-by-Step Instructions for Strawberry Lemonade Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. Sift together the all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In a separate bowl, whisk together the oil, coconut milk, lemon zest, lemon juice, and vanilla extract.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Spoon the batter into prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by puréeing strawberries and creating a meringue with sugar and egg whites.
  9. Beat in the butter and strawberry puree until creamy. Frost cooled cupcakes with the strawberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Avoid overmixing for light cupcakes, use fresh ingredients for best flavor, and cool cupcakes completely before frosting.

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