Strawberry lemonade cupcakes are the perfect summertime treat! A zesty lemon cake topped with fresh strawberry whipped cream.
It’s a special day friend! Our little fella James is TWO years old. Can you believe it? People weren’t kidding when they said kids grow up so fast. I swear I was just bringing him home from the hospital. This calls for some major celebration, and I’m doing it the best way I know how. I’m baking up some strawberry lemonade cupcakes!
For our sweet summer baby, I thought incorporating the ruby red berries into a strawberry whipped cream would be perfect plus a light lemon flavored cake.
James is a big fan of fruit, especially ripe strawberries. Can you blame him? They are overflowing at our local market, and I always pick up a basket or two.
Juicy, sweet and delicious and just bursting with flavor!
I wanted to make these cupcakes a little healthier by making some adjustments to a traditional batter recipe but still satisfy your sweet tooth. So I substituted some Greek yogurt for extra protein and I also replaced 1/3 of the flour with white whole wheat flour for added whole grains.
These modifications yield a slightly more dense cake, but worth the switch. You could use 100% all-purpose flour or gluten-free flour for an even more tender cake if you would like!
I LOVE buttercream, like super duper with hearts and rainbows. I mean who doesn’t? But I’m not always thrilled with the idea of James eating too much sugar. I thought an airy whipped cream with naturally sweetened strawberries and a touch of sugar would have enough sweetness for the cupcakes. You don’t have to add the sugar to the whipped cream at all if you prefer!
Now that I’m thinking of it, you could fill the cupcakes with diced berries folded in whipped cream, lemon curd or some homemade strawberry chia jelly, yum! Now it’s time to celebrate!
What is white whole wheat flour?
If you are looking to add some whole grains to your baked goods with minimal change to texture compared to whole wheat flour, white whole wheat flour is excellent! White whole wheat flour has a similar nutritional profile to whole wheat flour. It is made from hard white spring wheat, which is a lighter colored grain (beige ground flour) and milder tasting. The appearance is closer to refined flour in baked goods. It can be replaced for about 1/3 of refined flour for added fiber with little noticeable change in texture and flavor like in these strawberry lemonade cupcakes. (Source: King Arthur Flour)
Strawberry Lemonade Cupcakes
- 1 cup white whole wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted, coconut oil or vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1/3 cup greek yogurt, plain or vanilla whole milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 cup whole milk
- 12 small lemon wedges, for garnish
Strawberry Whipped Cream-
- 1 cup heavy whipping cream, chilled
- 2 tablespoons sugar
- 1 cup strawberries, sliced
- Position oven rack to the middle of the oven. Pre-heat oven to 350 degrees F. Line muffin tins with 12 liners.
- In a medium sized bowl whisk together flours, baking powder and baking soda.
- In a large bowl whisk together butter, egg and vanilla. Stir in sugar, yogurt, lemon juice and lemon zest until no lumps remain.
- Alternate between adding the flour mixture and milk to the egg mixture, stirring until just incorporated. Add the flour mixture in 3 equal parts and the milk in 2, starting and ending with the flour. Do not overmix!
- Divide the batter evenly among the muffin cups. Bake for 11 to 13 minutes, until barely firm to the touch and toothpick inserted in the center, comes out clean. Cool in pan for 2 minutes, remove and transfer to a cooling rack.
- Make Whipped cream while the cake is baking.
Strawberry Whipped Cream-
- Add cream and sugar to a chilled mixing bowl. Whip cream until stiff peaks form, about 90 seconds on high. Blend 1 cup sliced strawberries until puree forms. Add ½ cup of puree to whipped cream and whip until just incorporated and stiff peaks remain. Transfer to a piping bag fitted with a star tip. Refrigerate if not using right away.
- Pipe whipped cream onto each cupcake. Enjoy immediately or refrigerate. Eat within the same day.