Strawberry Lemonade Cupcakes

The weather is finally starting to get a little warmer, we’re seeing more sun, and we’re under a week until I start my summer vacation. Seriously, I’m getting a case of summer fever over here! All of my recipe ideas as of late have started to reflect my desire for summer to be here RIGHT. NOW. Not tomorrow. Not next week. NOW. I am ready to sit on a porch somewhere, glass of lemonade in my hand, in shorts, a tank top, and sandals. Soon. Soooooooon. But in the meantime, I guess I’ll have to satisfy my longing for summer with some seriously summery cupcakes.

Strawberry Lemonade Cupcakes
Makes 12 cupcakes

For the lemon cupcakes:
4 tbsp. (57 grams) butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup lemon juice (about one lemon worth of juice)
1 tbsp. lemon zest
1/3 cup milk
1 cup all purpose flour

For the strawberry buttercream frosting:
2 1/5 stick (250 grams) butter, at room temperature
4 cups (500 grams) powdered sugar
1/4 cup strawberry puree (about 5 medium/large strawberries)

 To make the cupcakes, start by preheating your oven to 350*F (175*C) and lining your cupcake pan(s) with liners. In a large bowl, beat your butter until smooth. Add you granulated sugar and continue beating until it more or less becomes smooth again. Add your eggs and beat until your batter is lump free. Add the rest of the ingredients and beat until everything is just combined. Pour your batter into your lined pan(s), and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

While the cupcakes cool, you can whip up your frosting! In the bowl of a kitchen machine, beat your butter until smooth. Add the powdered sugar and continue beating until the frosting is light and fluffy (5-8 minutes). Add your strawberry puree and beat until just combined. Spoon the frosting into a piping bag with a star tip and pipe onto your cooled cupcakes. Garnish with a strawberry and/or a slice of lemon and serve immediately (if you’re serving them later, wait to garnish your cupcakes with fruit until you’re ready to serve them).