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Strawberry Lemon Cupcakes

These tasty lemon cupcakes are topped with a fresh strawberry frosting that makes a perfectly light combination.
Cook Time 15 minutes
Servings 18

Ingredients

Lemon Cupcake

  • 1 ¾ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 3 tbsp fresh lemon juice Squeezed lemon if you can. Also works with store bought lemon juice.
  • 1 tsp lemon zest
  • ¾ cup buttermilk or 2 tsp lemon juice in 3/4 cup milk (let sit for at least 5 mins)

Strawberry Frosting

  • 1 cup butter softened
  • 3 ½ cups powdered sugar
  • ½ tsp vanilla extract
  • 3 tbsp pureed strawberries make by pureeing 1/2 cup of strawberries
  • 1 pinch salt

Instructions

Lemon Cupcakes

  • Preheat the oven to 400° F. Line muffin tins with 15-18 cupcake liners (mine made 18).
  • Whisk together flour, baking powder, and baking soda. Set aside.
  • In a stand mixer, beat the butter on low until it's soft. Then add the sugar and beat until fluffy for about 4 minutes.
  • Add eggs one at a time, beating until mixed after each egg.
  • Add the lemon juice and zest and beat until mixed. The mixture will look curdled.
  • Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour. Scrape the bowl, then mix on low until just combined.
  • Fill each cupcake liner ⅔ full. Bake for 13-16 minutes and check for doneness by inserting a toothpick into the center and it comes out clean. Allow them to cool completely before frosting.

Strawberry Frosting

  • Beat the butter until light and fluffy.
  • Add the powdered sugar, salt, strawberry puree, and vanilla. Beat until fluffy. Then pipe onto the cupcakes.