Strawberry Lemon Cupcakes

These Strawberry Lemon Cupcakes are easy to make from scratch using fresh lemon and strawberries! These light, fluffy strawberry lemon cupcakes are topped with a delicious strawberry buttercream for a treat everyone will love!

I love a good berry and lemon combo and I know that I am not the only one! For well over a year now, my Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting have been a top performer on this site and it makes be so happy to know that others are enjoying these tasty little delights!

I absolutely adore lemony treats! I mean, I am definitely more than a little lemon obsessed (as all the lemon recipes both sweet and savoury on here shows)! And while lemon doesn’t need much help to shine in a dessert, when berries are added to the mix, they add a lovely freshness that makes them so darn good.

Today, I am sharing with you my favourite Strawberry Lemon Cupcakes. The are light, fluffy and delicate in flavour. Even if you are not a huge fan of lemon desserts, don’t run away just yet. The lemon flavour isn’t over-powering at all in these as I didn’t want it to completely mask the freshness from the strawberries. Instead, the strawberries and lemons both get to shine in here and work together to make a tasty treat I am sure you will love as much as I do!

How to make Strawberry Lemon Cupcakes

This recipe is pretty easy to do and, best of all, the cupcakes actually come together in one bowl! Hurray for an easier clean up!

To make the cupcakes and the frosting, you will need the following ingredients.

For the cupcakes:

  • 1/4 cup butter, softened
  • 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 cup fresh strawberries, diced

For the strawberry frosting:

  • 1 1/2 cups strawberries
  • 1 teaspoon lemon juice
  • 3/4 cups butter, softened
  • 3 cups powdered sugar

Preheat oven to 350F and line a 12 cup muffin pan with cupcake liners.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and salt and mix thoroughly.

Add the baking powder, flour, lemon zest, lemon juice, and milk and blend to form a smooth batter. Remove the bowl from the stand mixer. Toss the strawberries in a tablespoon of flour and stir in the strawberries with a spatula.

Spoon batter into the cupcake liners, filling each until they are 3/4 full. Bake in the oven for 15 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes, then transfer to a cooling rack to cool completely.

For the frosting:
Place the strawberries in a food processor and puree until smooth. Run the puree through a sieve to remove the seeds and then place the puree in a saucepan.

Add the lemon juice and simmer on the stove on medium heat until the mixture thickens and reduces a bit, for about 5-10 minutes. You should end up with around 1/4 cup of thickened puree. Let it cool completely and place it in the fridge.

In the bowl of a stand mixer with the paddle attachment, beat the butter until fluffy. Add half of the icing sugar and beat until smooth. Add 1/4 cup of the strawberry puree and the remaining powdered sugar and beat until the frosting is smooth and creamy. Transfer to a piping bag and frost cupcakes.

I hope you enjoy these cupcakes as much as I do!

-Cathy

You may also like:

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Triple Berry Cake with Lemon Cream Cheese Frosting

Strawberry Lemon Cupcakes

Strawberry Lemon Cupcakes

Herbs and Flour
These light, fluffy Strawberry Lemon Cupcakes are easy to make from scratch using fresh lemon and strawberries!
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 257 kcal

Ingredients
  

For the cupcakes:

  • 1/4 cup butter softened
  • 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 cup strawberries diced

For the strawberry frosting:

  • 1 1/2 cups strawberries
  • 1 teaspoon lemon juice
  • 3/4 cups butter softened
  • 3 cups powdered sugar

Instructions
 

  • Preheat oven to 350F and line a 12 cup muffin pan with cupcake liners.
  • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and salt and mix thoroughly.
  • Add the baking powder, flour, lemon zest, lemon juice, and milk and blend to form a smooth batter. Remove the bowl from the stand mixer. Toss the strawberries in a tablespoon of flour and stir in the strawberries with a spatula.
  • Spoon batter into the cupcake liners, filling each until they are 3/4 full. Bake in the oven for 15 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes, then transfer to a cooling rack to cool completely.

For the frosting:

  • Place the strawberries in a food processor and puree until smooth. Run the puree through a sieve to remove the seeds and then place the puree in a saucepan.
  • Add the lemon juice and simmer on the stove on medium heat until the mixture thickens and reduces a bit, for about 5-10 minutes. You should end up with around 1/4 cup of thickened puree. Let it cool completely and place it in the fridge.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter until fluffy. Add half of the icing sugar and beat until smooth. Add 1/4 cup of the strawberry puree and the remaining powdered sugar and beat until the frosting is smooth and creamy. Transfer to a piping bag and frost cupcakes. [if the icing is too thick, you can add more puree if you have or a little milk until it reaches the desired consistency. If its too thin, you can add more icing sugar]

Nutrition

Calories: 257kcalCarbohydrates: 57gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 122mgPotassium: 112mgFiber: 1gSugar: 45gVitamin A: 98IUVitamin C: 17mgCalcium: 66mgIron: 1mg
Keyword birthday cake, lemon, mother’s day, spring, strawberries, summer
Tried this recipe?Let us know how it was!

One Comment

  1. Made this for my husband minus the frostings and he enjoyed it! 😀 The lemon really added a refreshing taste. I added some dark chocolate chips to some of the cupcakes and that was tasty too!

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