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.
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.