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Strawberry Lemonade Swirl Cupcakes with Lemon Zest Buttercream

A close-up of a freshly baked strawberry lemonade cupcake topped with a beautiful swirl of yellow and pink frosting.
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Make these moist strawberry lemonade cupcakes featuring a bright strawberry swirl in the batter and topped with a tangy lemon zest buttercream. This is a simple recipe for a perfect summer party dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh strawberry puree (from about 4 large strawberries)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup granulated sugar (for strawberry swirl)
  • 1/4 cup all-purpose flour (for strawberry swirl)
  • 1/4 cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh lemon juice (for buttercream)
  • 1 teaspoon lemon zest (for buttercream)
  • Pinch of salt (for buttercream)
  • Pink food coloring (optional, for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the strawberry swirl mixture: In a small bowl, combine the 1/4 cup sugar and 1/4 cup flour. Stir in the 1/4 cup softened butter until crumbly. Mix in the strawberry puree until just combined. Set aside.
  3. Make the cake batter: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the buttermilk, 2 tablespoons lemon juice, and 1 teaspoon lemon zest.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fill the cupcake liners about two-thirds full with the plain batter. Drop small spoonfuls of the strawberry swirl mixture over the top of the batter in each cup. Use a toothpick to gently swirl the strawberry mixture into the batter once or twice to create a marble effect.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the lemon zest buttercream: In a large bowl, beat the 1/4 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup lemon juice. Beat until light and fluffy. Stir in the 1 teaspoon lemon zest and a pinch of salt. Add a drop of pink food coloring if desired.
  10. Once cupcakes are completely cool, pipe or spread the lemon zest buttercream on top.

Notes

  • For the best strawberry flavor, use fresh, ripe strawberries for the puree.
  • If you prefer a stronger lemonade flavor in the cake, substitute 1 tablespoon of the buttermilk with extra lemon juice.
  • To achieve a very moist cupcake, do not overbake; check for doneness early.

Nutrition

Find it online: https://miameal.com/strawberry-lemonade-cupcakes-recipe/