Fresh strawberry lemonade cupcakes made from scratch with real strawberries, lemon zest, and fluffy buttercream. A perfect summer cupcake recipe.

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 tbsp lemon zest

1/4 cup lemon juice

8 oz strawberries, pureed

1/4 cup milk

1/4 cup sour cream

3/4 cup unsalted butter (for frosting)

3 cups powdered sugar

2-3 tbsp strawberry puree

1-2 tbsp lemon juice

1 tbsp whipping cream

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1. Preheat oven to 350°F and line cupcake pan with liners.

2. Whisk flour, baking powder, and salt.

3. Cream butter and sugar until fluffy.

4. Add eggs, vanilla, lemon zest, and lemon juice.

5. Alternate adding dry ingredients and milk mixture.

6. Fold in strawberry puree.

7. Fill liners 2/3 full and bake 18-22 minutes.

8. Cool completely.

9. Beat frosting ingredients until fluffy and pipe onto cupcakes.

Reduce strawberry puree slightly for stronger flavor.

Store in airtight container up to 4 days refrigerated.