Lemon Cupcakes With Strawberry Buttercream (Printable version)
Zesty lemon cupcakes with creamy strawberry buttercream frosting. A bright, fruity dessert perfect for spring.
# What You'll Need:
→ For the Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp fresh lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ For the Strawberry Buttercream
12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1/3 cup fresh strawberries, hulled and pureed
15 - 1 tsp pure vanilla extract
16 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter in a medium bowl until creamy. Add powdered sugar gradually, beating until smooth.
09 - Mix in strawberry puree, vanilla extract, and pinch of salt. Beat until fluffy and pink. Adjust consistency with extra powdered sugar or strawberry puree as needed.
10 - Pipe or spread strawberry buttercream on completely cooled cupcakes.
# Expert advice:
01 -
- The strawberry buttercream gets its gorgeous color naturally from fresh berries
- Lemon and strawberry together taste like pure happiness
- These cupcakes are lighter than air but still feel special
02 -
- Room temperature ingredients prevent lumpy batter and ensure even baking
- Overmixing the flour makes tough cupcakes, stop as soon as you see no dry streaks
- Completely cool cupcakes before frosting or the buttercream will melt right off
03 -
- Zest your lemons before juicing them, it is so much easier
- Sift your powdered sugar directly into the butter to prevent lumps