Description
Bright and fresh cupcakes combining the sweet taste of strawberries with the tart bite of lemon, perfect for spring and summer parties.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 8 ounces strawberries, fresh or frozen
- 3/4 cup unsalted butter, slightly firm
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat 1/2 cup softened butter and 1 cup sugar until light and creamy in a large bowl.
- Add lemon zest to the butter mixture and mix well.
- Beat in the whisked eggs one at a time. Add vanilla and mix.
- Add the dry mix in three parts, alternating with milk and sour cream. Start and end with the dry mix. Mix until just combined.
- Stir in the 1/4 cup fresh lemon juice.
- Divide the batter evenly into the liners, filling each about two-thirds full.
- Bake for 16–18 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then move to a wire rack to cool fully.
- While cupcakes cool, prepare the strawberry frosting. Chop fresh or thawed strawberries and mash or puree until smooth.
- Beat 3/4 cup slightly firm butter until smooth. Gradually add 3–4 cups powdered sugar, mixing well after each addition. Add 1 tablespoon whipping cream if needed for texture.
- Add strawberry puree a little at a time until you reach a smooth, spreadable frosting. Taste and add more powdered sugar if too thin.
- Pipe or spread the strawberry frosting onto cooled cupcakes. Decorate with a small slice of strawberry or a little lemon zest if desired.
Notes
Use room temperature eggs and butter for even batter. Adjust the powdered sugar in frosting to reach desired texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: strawberry lemonade cupcakes, lemon cupcakes, dessert recipe