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Fluffy Strawberry Lemonade Cupcakes Recipe with Easy Pink Ombre Frosting

Fluffy Strawberry Lemonade Cupcakes - featured image
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Light and airy strawberry lemonade cupcakes topped with a creamy pink ombre frosting that balances sweet and tangy flavors perfectly. A quick and easy recipe ideal for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (150g) fresh strawberries, finely chopped
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, room temperature (or milk + 1 tsp vinegar)
  • For the Pink Ombre Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ¼ cup (60ml) strawberry puree, strained
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (optional, for thinning)
  • A few drops pink food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in fresh lemon juice and vanilla extract.
  6. Reduce mixer speed to low. Alternately add dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients. Mix until just combined.
  7. Gently fold in chopped fresh strawberries with a spatula.
  8. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be springy and lightly golden.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, mixing on low speed.
  12. Add lemon juice, vanilla, and strawberry puree. Thin with heavy cream if needed for spreadable consistency.
  13. Divide frosting into three bowls. Leave one plain, tint one with a few drops of pink food coloring, and add more color to the third for a gradient effect.
  14. Using piping bags or a spatula, layer frosting from lightest to darkest pink on each cupcake to create the ombre look, starting with the lightest color in the center and swirling outward.

Notes

Use room temperature ingredients for best results. Fold strawberries gently to keep batter airy. Sift flour and powdered sugar to lighten texture. Check cupcakes a few minutes before timer to avoid overbaking. For dairy-free, substitute vegan butter and coconut yogurt. Frozen strawberries can be used if thawed and drained. Frost cupcakes only when completely cool to prevent melting.

Nutrition

Keywords: strawberry cupcakes, lemonade cupcakes, pink ombre frosting, easy cupcakes, summer dessert, party cupcakes, fluffy cupcakes

Find it online: https://blixfood.com/fluffy-strawberry-lemonade-cupcakes-recipe-with-easy-pink-ombre-frosting/