1- Getting started with Strawberry Lemonade Cupcakes is simple and fun, beginning with the strawberry puree that forms the heart of the recipe. First, combine 1/2 cup granulated sugar with the zest of 1/2 lemon, then cook 1 1/2 pounds chopped strawberries with 1/4 cup freshly squeezed lemon juice, the sugar-zest mixture, and a pinch of fine sea salt until it turns saucy. Puree this mixture and reduce it to about 2/3 cup, then let it cool before moving on.

2- Next, for the cake batter, mix 1 2/3 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Add 1/2 cup unsalted butter at room temperature and blend it in, then incorporate 3 large egg whites, 1/2 cup whole milk, 1/3 cup of the prepared strawberry puree, 1 teaspoon vanilla extract, and the zest of 1/2 lemon. If you like, add optional pink food coloring for a vibrant look.

3-Mixing and Baking Steps

Preheat your oven to 350°F and line a muffin tin with cupcake liners to get ready.

Whisk the dry ingredients together in a bowl for even leavening.

In another bowl, beat the butter and sugar until creamy, then add the eggs one by one.

Stir in the lemon juice, zest, and other wet ingredients, including the puree, until just combined.

Gently fold everything together and pour the batter into the liners, filling each about two-thirds full.

Bake for 17 to 20 minutes until a toothpick comes out clean.

Let the cupcakes cool completely before adding the frosting.

4- For the lemon curd buttercream, whip 2 egg whites with a pinch of cream of tartar, then slowly add 2/3 cup granulated sugar dissolved in 1/4 cup water as a hot syrup. Mix in 12 tablespoons unsalted butter and 1/2 cup lemon curd, and swirl in some strawberry puree for extra flavor. Spread this on your cooled cupcakes and optionally top with lemon slices and strawberry halves.