Strawberry Lemonade Cupcakes

Prepare the Strawberries: In a medium bowl, combine the chopped strawberries with 1.5 tablespoons of sugar. Gently mix and refrigerate for at least 2 hours, or preferably overnight, to allow the strawberries to macerate and release their juices. (2+ hours)

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners to prevent sticking and ensure easy removal. (15 minutes)

Create Strawberry Base: Mash the strawberry and sugar mixture using a potato masher, or pulse lightly in a food processor until the strawberries are broken down but still have some texture. Strain the mixture over a bowl to collect the strawberry juice; reserve both the juice and the chunky strawberry mixture separately. (10 minutes)

Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures even distribution of the leavening agent and a light, airy texture. (5 minutes)

Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1.25 cups of sugar until the mixture is pale yellow and fluffy. This process incorporates air, which is crucial for a tender cupcake. (5 minutes)

Incorporate Eggs and Extracts: Add the eggs one at a time, mixing for about 1 minute after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined. Mix in the vanilla extract and strawberry extract (if using). (5 minutes)

Alternate Wet and Dry Ingredients: Gradually add the flour mixture in two batches, alternating with the milk. Begin and end with the flour mixture, blending well after each addition and scraping down the bowl to prevent overmixing. (5 minutes)

Fold in Strawberries: Gently fold in the reserved chunky strawberry mixture and 5 tablespoons of the reserved strawberry juice with a wooden spoon or spatula until just incorporated. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cupcakes. The batter should have visible bits of strawberry throughout. (5 minutes)

Fill Cupcake Liners: Evenly fill each cupcake liner about 3/4 full. This will allow the cupcakes to rise without overflowing. (5 minutes)

Bake: Bake in the preheated oven for approximately 18 minutes, or until the tops of the cupcakes are a lovely golden color and spring back lightly when pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. (18 minutes)

Cool Cupcakes: Allow the cupcakes to cool in the muffin cups for 5 minutes before transferring them to a wire rack to cool completely. This prevents the cupcakes from becoming soggy. (35 minutes)

Prepare Frosting: While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer, combine the powdered sugar, softened butter, milk, lemon zest, lemon juice, and vanilla extract. Whip until the frosting is light, creamy, and smooth. Add more milk, a teaspoon at a time, if needed to reach your desired consistency. (10 minutes)

Frost and Garnish: Once the cupcakes are completely cool, frost them generously with the strawberry lemonade frosting. Garnish each cupcake with a fresh strawberry slice for a beautiful presentation. (15 minutes)