These Strawberry Lemonade Cupcakes are light, fluffy, and flavorful! Moist strawberry cupcakes are filled and frosted with lemon whipped cream cheese frosting. Keep this delicious cupcake recipe in mind for spring and summer!
Ingredients
Here’s a quick look at some of the key ingredients for our strawberry cupcakes and lemon whipped cream cheese frosting.
- Strawberry Puree– Fresh or frozen(thawed) strawberries work well in this recipe! No need to heat in a saucepan, just run them through a food processor or blender.
- Strawberry Extract (or powdered Strawberry Jello) For an added boost of strawberry flavor! Use 2 teaspoons of strawberry extract OR 2 tablespoons of powdered strawberry jello.
- Cake Flour has less protein than all purpose flour, which results in less gluten formation. This makes for a softer, more tender cake.
- Unsalted Butter We use softened, unsalted butter in this recipe. Using unsalted butter gives us more control over the amount of salt in the recipe. The butter should be softened just to the point that it easily dents when pressed.
- Sour Cream Adds richness and moisture to the cupcakes without thinning the cake batter.