Strawberry Lemonade Cupcakes Delight

Follow our step-by-step guide on how to make Strawberry Lemonade Cupcakes Delight.

1. Step 1

   In a medium bowl, combine the chopped strawberries with 1 1/2 tablespoons of sugar. Cover and refrigerate for 2 hours to overnight to allow the flavors to meld.

2. Step 2

   Preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners.

3. Step 3

   After chilling, mash the strawberry and sugar mixture with a potato masher or pulse gently in a food processor until chunky. Strain the mixture over a bowl to reserve the juice.

4. Step 4

   In a separate bowl, whisk together the sifted cake flour, baking powder, and salt.

5. Step 5

   In a stand mixer, beat the butter and 1 1/4 cups of sugar until pale yellow and fluffy. Add the eggs one at a time, mixing for about 1 minute after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla and strawberry extracts.

6. Step 6

   Gradually add the flour mixture in two batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

7. Step 7

   Gently fold in the mashed strawberries and 5 tablespoons of the reserved strawberry juice until well incorporated, ensuring bits of strawberry are visible throughout the batter. Fill the cupcake liners about 3/4 full with the batter.

8. Step 8

   Bake in the preheated oven for about 18 minutes, or until the tops are golden and spring back when pressed. Allow to cool in the muffin cups for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.

9. Step 9

   While the cupcakes cool, prepare the frosting by combining powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in a stand mixer. Whip until creamy and smooth.

10. Step 10

    Once the cupcakes are cool, pipe the frosting onto each cupcake and garnish with a slice of strawberry.