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Ingredients

12 ounces strawberries, chopped, or more to taste 1 ½ tablespoons white sugar, or to taste 2 ¾ cups sifted cake flour 2 ½ teaspoons baking powder ¼ teaspoon salt 2 sticks butter 1 ¼ cups white sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract ¼ teaspoon strawberry extract ½ cup 2% milk 3 cups powdered sugar 1 stick butter 1 tablespoon 2% milk, or as needed 1 tablespoon lemon zest 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 4 strawberries, sliced, or more to taste

Nutrition Info

377.5 calories carbohydrate: 54.4 g cholesterol: 77.7 mg fat: 16.7 g fiber: 0.9 g protein: 3.6 g saturatedFat: 10.2 g servingSize: - sodium: 226.7 mg sugar: 36.2 g transFat: : - unsaturatedFat: : -

Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
Whisk flour, baking powder, and salt together in a medium bowl.
Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer, whip until creamy.
Pipe frosting onto cupcakes and garnish each with a strawberry slice.

18 cupcakes

These strawberry lemonade cupcakes are a beautiful summer treat.