If you’re looking for a dessert that bursts with fresh, zesty flavors and a luscious, creamy frosting, you’re going to adore this Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe. These cupcakes perfectly balance sweet strawberries and bright lemon, wrapped up in a soft, moist bite topped with an irresistibly fluffy, homemade strawberry buttercream. Trust me, this is one recipe you’ll want to make again and again!
Why You Should Make This Recipe
Bright and refreshing flavors: The combination of fresh lemon juice and strawberries creates an uplifting twist on traditional cupcakes.
Moist and tender texture: Greek yogurt and vegetable oil keep the cupcakes perfectly soft and rich without being heavy.
Decadent yet fresh frosting: The fresh strawberry buttercream is silky, sweet, and bursting with real berry flavor, elevating every bite.
Impresses every time: Whether it’s a birthday, brunch, or just a treat-yourself moment, these cupcakes WOW guests and family alike.
Ingredients & Substitutions
Every ingredient in this Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe plays a starring role — from the fresh fruit to the simple pantry staples. Each element is chosen for how it enhances flavor, texture, or that gorgeous color that will make your cupcakes irresistible.
- Fresh lemon juice and zest: Adds a bright, tangy zing that cuts through the sweetness and makes the cupcakes lively.
- Strawberries: Using fresh strawberries in both the cake and frosting gives a naturally sweet and fruity base flavor.
- Cake flour: Provides a soft, tender crumb that’s perfect for cupcakes—feel free to substitute with all-purpose flour but expect a slightly denser texture.
- Greek yogurt: Adds moisture and a slight tang, making the cake extra tender without overpowering the strawberry or lemon.
- Unsalted butter: For the buttercream, softened butter helps achieve that creamy, smooth consistency.
- Strawberry preserves: Infuses extra strawberry flavor into the frosting without thinning it out too much.
How to Make Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe
Step 1: Prepare the Strawberry-Lemon Puree
Start by blending fresh lemon juice and zest with one cup of diced strawberries and a teaspoon of sugar. This puree is the flavor powerhouse for your cupcakes, infusing them with juicy sweetness and a zesty punch that makes every bite exciting. Set it aside—you’ll be adding this magical mixture to your batter shortly.
Step 2: Mix the Dry Ingredients
Whisk together cake flour, baking powder, and salt in a small bowl. This dry mixture ensures your cupcakes rise beautifully with a tender crumb, giving them that delicate softness you crave in a perfectly baked cupcake.
Step 3: Combine Wet Ingredients
In a larger bowl, whisk the vegetable oil with sugar until smooth. Then, add eggs one by one and stir in the Greek yogurt. This combination keeps the batter moist and adds a subtle tang that balances the sweetness, creating an irresistibly soft cupcake base.
Step 4: Incorporate Puree and Flour
Pour half of the strawberry-lemon puree into the wet mixture and stir. Then alternate adding half of the dry ingredients, stirring until just combined, followed by the remainder of the dry mixture. Remember, a few lumps are perfectly fine—overmixing can make your cupcakes dense!
Step 5: Bake the Cupcakes
Spoon about ¼ cup of batter into each cupcake liner — filling them roughly two-thirds full. Pop them into the preheated 350°F oven and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack before frosting.
Step 6: Make the Fresh Strawberry Buttercream
Using softened unsalted butter, whip it until silky smooth. Gradually add confectioner’s sugar and a pinch of salt while mixing. Then gently beat in your strawberry preserves for that luscious strawberry burst. If the frosting seems too thick, add milk one tablespoon at a time until you get that perfect spreadable, pipeable consistency.
Step 7: Frost and Garnish
Fill a piping bag with your fresh strawberry buttercream and decorate your cooled cupcakes with beautiful swirls. Top each with a fresh strawberry half for a charming finishing touch that signals juicy sweetness in every bite.
How to Serve Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe
Garnishes
Fresh halved strawberries are the perfect garnish, adding a pop of color and a juicy burst that complements the frosting. You can also dust the tops lightly with lemon zest or edible flowers for an elegant, eye-catching presentation.
Side Dishes
Pair these cupcakes with a simple green salad dressed with a citrus vinaigrette or a light iced tea infused with fresh mint and lemon. These fresh, crisp flavors balance the cupcake’s sweetness beautifully, making your dessert experience even more delightful.
Creative Ways to Present
Try serving your cupcakes on a layered cake stand surrounded by fresh strawberries and lemon slices for a festive look. You can also place each cupcake in delicate pastel wrappers to enhance the bright, springtime vibes of the recipe. Adding small decorative flags or edible glitter can bring a fun flair to special occasions!
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Allow them to come to room temperature before serving for the best texture and flavor.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 2 months. Thaw completely before frosting and serving. Alternatively, freeze the buttercream separately in a sealed container, thaw, and rewhip before use.
Reheating
For slightly warmed cupcakes, remove the frosting and microwave the cupcake alone for 10-15 seconds. Be cautious not to overheat, as this can affect texture. Reapply the frosting after warming for a freshly enjoyed treat.
FAQs
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Can I use frozen strawberries for this recipe?
While fresh strawberries give the best vibrant flavor and texture, you can substitute frozen strawberries if needed. Just make sure to thaw and drain them well before blending to avoid excess water thinning out your batter and buttercream.
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Is there a way to make this recipe dairy-free?
Absolutely! You can replace the Greek yogurt with a dairy-free alternative like coconut yogurt, and use a plant-based butter substitute for the frosting. These swaps keep the texture moist and creamy while catering to dairy-free diets.
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How do I get stable frosting if I use fresh strawberry puree?
Fresh strawberry puree contains more liquid, which can make the buttercream softer. To keep the frosting stable, it’s better to use strawberry preserves or reduce the puree by simmering it gently until slightly thicker before adding. This helps maintain the perfect piping consistency.
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Can I make these cupcakes ahead of time for a party?
Yes, you can bake the cupcakes a day ahead and keep them covered at room temperature. For best results, frost them the day of the event to keep the buttercream fresh and beautifully textured.
Final Thoughts
These Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe are truly a labor of love that’s surprisingly simple to bring together. Each bite feels like a celebration of spring and sunshine, perfect for brightening your day or impressing loved ones. I hope you enjoy baking and sharing these as much as I do—they really are little bites of happiness!
Print
Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Lemon Cupcakes offer a delightful burst of fresh lemon and strawberry flavors within a moist, tender cake topped with a creamy strawberry buttercream frosting. Perfectly sweet and tangy, these cupcakes are ideal for spring and summer gatherings or any time you crave a fruity, refreshing treat.
Ingredients
Cupcakes
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup strawberries, hulled and diced
- 1 teaspoon granulated sugar (for the puree)
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup plain Greek yogurt
Buttercream Frosting
- 1½ cups unsalted butter, softened (3 sticks)
- 3 cups confectioner’s sugar
- Pinch salt
- 2 tablespoons milk, optional
- 1 cup seedless strawberry preserves
Garnish
- 6 fresh strawberries, halved
Instructions
- Preheat and prepare muffin tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners and set aside.
- Make strawberry lemon puree: Combine lemon juice, lemon zest, diced strawberries, and 1 teaspoon granulated sugar in a blender. Blend at high speed for 1 minute until the mixture is completely pureed. Set aside.
- Mix dry ingredients: In a small bowl, whisk together cake flour, baking powder, and salt until evenly combined.
- Prepare wet ingredients: In a large bowl, whisk vegetable oil and ½ cup granulated sugar until well mixed. Add eggs one at a time, whisking well after each addition. Stir in the Greek yogurt until smooth.
- Combine batter: Pour in ½ cup of the strawberry lemon puree and stir to combine. Add half of the dry ingredients and mix gently until well incorporated. Add the remaining dry ingredients and continue mixing until just blended. A few small lumps are okay.
- Fill cupcake liners and bake: Spoon about ¼ cup of batter into each cupcake liner, filling them roughly two-thirds full. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a cooling rack for about 20 minutes.
- Prepare buttercream frosting: Using an electric hand mixer on medium speed, cream the softened butter in a large bowl until smooth. Gradually add confectioner’s sugar and a pinch of salt, continuing to mix at medium speed. Add seedless strawberry preserves and beat until well combined. If the frosting is too stiff, add milk one tablespoon at a time until the desired consistency is reached.
- Frost cupcakes and garnish: Fill a piping bag fitted with a large star tip with the prepared buttercream. Pipe the frosting generously onto the cooled cupcakes. Top each cupcake with a halved fresh strawberry for garnish.
- Serve: Serve the cupcakes at room temperature or chilled according to preference.
Notes
- You can substitute extra strawberry puree in place of the strawberry preserves in the frosting, but be aware this can make the buttercream thinner and less stable due to added liquid.
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to keep the cupcakes tender and moist.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
