Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup sour cream
2 tablespoons fresh lemon zest
3 tablespoons fresh lemon juice
1 ½ cups strawberries, pureed
Instructions
Preheat oven to 350°F (175°C). Line cupcake tin with liners.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding flour mixture and sour cream to butter mixture, beginning and ending with flour. Fold in lemon zest, lemon juice, and strawberry puree.
Divide batter among cupcake liners and bake 18-20 minutes, or until a toothpick inserted comes out clean.
Let cool completely before frosting with strawberry lemonade frosting.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Substitute flax eggs (2 tbsp ground flax + 3 tbsp water) for vegan baking.
Use dairy-free butter or gluten-free flour blend if dietary restrictions apply.
Store in an airtight container at room temperature up to 2 days or frozen for 2 months.
- Prep Time: 20
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg