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
Scale
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.
