Strawberry Lemon Cupcakes

Cupcakes are a delicious dessert that people of all ages enjoy. They come in different flavours and designs, but the classic combination of strawberry and lemon is always a hit. The tartness of lemon complements the sweetness of strawberry, making it a refreshing treat that tastes amazing.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk, at room temperature
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup chopped fresh strawberries

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup chopped strawberries (optional, for garnish)
• Pink food colouring (optional)

Instructions:

Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2.  In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3.  In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
6.  Stir in the lemon juice, lemon zest, and chopped strawberries gently.
7. Fill the muffin cups about 2/3 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

1. Beat the butter in a large bowl until light and fluffy.
2. Gradually add the powdered sugar, alternating with the lemon juice, beating until smooth and creamy. Stir in the lemon zest.

Assemble:

1. Frost cupcakes: Once they are completely cool, frost them with the strawberry lemon frosting.
2. Optional garnish: Top with chopped strawberries for a pop of colour, if desired.

Tips:

• Room temperature ingredients: Using room temperature ingredients will help your cupcakes rise evenly and create a better texture.
• Don’t overmix: Avoid overmixing the batter, as it can make the cupcakes tough.
• Fresh Strawberries: For the best results, use fresh, ripe, in-season strawberries.

Related

• key lime cake

Strawberry Lemon Cupcakes

Experience the fresh taste of strawberries and the zing of lemon in our cupcakes. A harmony of flavours that will brighten your day.

Prep Time 30 minutes mins

Cook Time 22 minutes mins

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Ingredients

  

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup milk, at room temperature
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup chopped fresh strawberries

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ¼ cup chopped strawberries (optional, for garnish)
• Red food colouring, (optional) one or two drops

Instructions

 

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• Whisk together flour, baking powder, baking soda, and salt In a medium bowl,
•  In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
• Stir in the lemon juice, lemon zest, and chopped strawberries gently.
• Fill the muffin cups about 2/3 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

• Beat the butter in a large bowl until light and fluffy.
• Gradually add the powdered sugar, alternating with the lemon juice, beating until smooth and creamy. Stir in the lemon zest.
• Add a few drops of food colouring until it resembles a pinkish colour (optional)

Assemble

• Once they are completely cool, frost them with the strawberry lemon frosting.
• Top with chopped strawberries for a pop of colour, if desired.

Course: Dessert, Snack

Keyword: Strawberry Lemon Cupcakes