Strawberry Lemonade Cupcake Cake
A delightful blend of lemon and strawberry flavors, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemonade Infusion
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
Strawberry Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your cupcake liners by lining a 9-inch round cake pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients alternately with the buttermilk, mixing just until combined.
- Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, combine water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer until slightly thickened.
- Once the cupcakes are cool, brush them with the lemonade syrup for added flavor and moisture.
Frosting
- Beat the butter until creamy, then gradually add the powdered sugar. Mix in the strawberry puree and vanilla extract, adjusting with heavy cream for desired consistency.
- Generously pipe or spread the frosting over the cooled cupcakes. Arrange in a circular pattern to form a cake.
Serving and Storage
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Swap buttermilk with plain yogurt if needed. How to Serve: Best served with a chilled beverage. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Bake and freeze cupcakes in advance, then frost before serving.