Description
Deliciously sweet and tangy strawberry lemonade cupcakes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
- In a bowl, cream together the butter and sugar.
- Add the eggs, milk, lemon juice, and lemon zest; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- For stronger lemon flavor, add more lemon zest.
- Top with whipped cream for extra sweetness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: strawberry lemonade cupcakes, dessert, sweet treats