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Strawberry Lemon Cupcakes

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These Strawberry Lemon Cupcakes are soft, moist, and bursting with the bright flavor of fresh lemon and sweet strawberries. Topped with a creamy strawberry frosting, they’re a refreshing dessert that’s perfect for birthdays, spring celebrations, and summer gatherings.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup whole milk
  • 1 cup diced fresh strawberries
  • 1 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar
  • 2 tbsp fresh strawberry puree
  • 1 tsp lemon juice (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Fresh strawberry slices, for garnish
  • Lemon zest, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
  5. Alternate adding the dry ingredients and milk, mixing until just combined.
  6. Gently fold in the diced fresh strawberries.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely before frosting.
  10. For the frosting, beat the butter until smooth. Gradually add the powdered sugar, then mix in the strawberry puree, lemon juice, and vanilla extract. Beat until light and fluffy.
  11. Pipe or spread the frosting onto the cooled cupcakes.
  12. Garnish with fresh strawberry slices and a sprinkle of lemon zest before serving.

Notes

  • Use fresh lemon juice and zest for the brightest flavor.
  • If using frozen strawberries, thaw and drain them thoroughly before adding to the batter.
  • Fill the cupcakes with lemon curd for an extra burst of citrus.
  • Store frosted cupcakes in the refrigerator for up to 4 days and bring to room temperature before serving.
  • Freeze unfrosted cupcakes for up to 2 months and frost after thawing.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-lemon-cupcakes/