These Strawberry Lemon Cupcakes are a delightful fusion of zesty lemon and sweet, ripe strawberries, creating a perfect harmony of flavors. The cupcakes are moist and fluffy, with a bright, citrusy aroma that fills the air as soon as you take them out of the oven. Each bite is a blend of the tangy lemon and the sweet burst of strawberries, topped with a creamy lemon frosting that melts in your mouth.
Not only are these cupcakes a treat for the taste buds, but they’re also a feast for the eyes. The vibrant colors of the fresh strawberries against the soft yellow of the lemon frosting make them a visually appealing dessert. They’re perfect for spring and summer gatherings, adding a touch of elegance to any dessert table. Whether it’s a picnic, a family get-together, or just a special treat for yourself, these Strawberry Lemon Cupcakes are sure to impress.
Table of contents
Strawberry Lemon Cupcakes Recipe
Ingredients
For Lemon Cupcakes:
- 1½ cups (192g) of sifted all-purpose flour
- 1 tsp. of baking powder
- ¼ tsp. of coarse salt
- ½ cup (113g) of unsalted butter, softened
- 1 cup (200g) of granulated sugar
- 3 large eggs, at room temperature
- ½ cup (123g) of whole milk, also at room temperature
- 1 tsp. of pure vanilla extract
- 3 tbsp. of lemon juice, divided
- 1 tbsp. of lemon zest
For the Strawberry Buttercream:
- ½ cup (113g) of unsalted butter, softened
- 1 tsp. of vanilla extract
- ⅓ cup of strawberry jam or preserves
- 3 cups (384g) of confectioners’ sugar
- 1 tbsp. of milk
Instructions
- Preparing Lemon Cupcakes:
- Preheat your oven to 350°F (175°C) and get your cupcake tins ready. This recipe should make about 15 cupcakes.
- In a medium bowl, whisk together the flour, baking powder, and salt. Keep this mixture aside.
- Using a stand mixer with a paddle attachment, cream the butter and sugar on medium-high speed until it’s light and fluffy. Then, on a lower speed, add the eggs one at a time, mixing just until they’re incorporated.
- Add vanilla, 2 tablespoons of lemon juice, and milk to the mix. Blend for about 30 seconds on a low setting. Gradually add in the dry ingredients, mixing until just combined.
- Remove the bowl from the mixer and gently fold in the lemon zest with a spatula.
- Evenly distribute the batter among the muffin cups and bake for 18 to 20 minutes, or until the tops are just dry to the touch.
- While still warm, brush the tops of the cupcakes with the remaining tablespoon of lemon juice.
- Allow the cupcakes to cool completely before frosting.
- Making the Strawberry Buttercream:
- In your stand mixer with a whisk attachment, combine butter, vanilla, and strawberry jam. Whisk them together on medium-high for 1-2 minutes until well mixed.
- Gradually add the confectioners’ sugar, one cup at a time, on a low setting. If the mixer struggles, add the milk, one tablespoon at a time.
- Once all the milk is added, whisk the buttercream on high for another 1-2 minutes.
- To frost the cupcakes, fill a pastry bag fitted with a large open tip (or just use the bag’s opening) with the buttercream and pipe generous dollops onto each cooled cupcake.
Optional: For an extra touch of elegance, sprinkle a bit of gold Star Dust on top of the buttercream.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
Strawberry Lemon Cupcakes FAQS
Wash and hull the strawberries.
For a decorative touch, slice them thinly without cutting all the way through at the top, then fan out the slices. Alternatively, you can simply cut them into halves or quarters for a simpler look.
Place the cut strawberries on top of your frosted cupcakes.
The calorie content of a lemon cupcake with icing can vary, but on average, it’s around 200 to 300 calories. This estimate depends on the size of the cupcake and the type and amount of icing used.
After baking and cooling your cupcakes, use a cupcake corer or a small knife to remove a piece from the center of each cupcake.
Fill the hollowed-out center with a small amount of your chosen fruit.
Cover the fruit with frosting to conceal it.
ake your cupcakes 1-2 days ahead and store them in an airtight container at room temperature.
For longer storage, freeze the cupcakes without frosting for up to 2 months. Thaw them overnight at room temperature before decorating.
Prepare your frosting in advance and refrigerate it. Frost the cupcakes on the day of serving.
If frosted in advance, store the cupcakes in an airtight container in a cool place.
