Description
These Lemon Cupcakes with Strawberry Frosting are a delightful blend of fresh, zesty lemon and creamy, fruity strawberry frosting. Perfect for birthdays, brunches, or special occasions, these cupcakes are light, fluffy, and irresistibly delicious.
Ingredients
Scale
For the Lemon Cupcakes:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tbsp lemon zest (about 2 large lemons)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
For the Strawberry Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree (strained)
- 1 tsp vanilla extract
- Fresh strawberries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a large bowl, beat butter, sugar, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well, then add vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk and lemon juice. Mix until combined.
- Divide the batter among cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar.
- Mix in strawberry puree and vanilla extract. Chill for 20 minutes before piping.
- Frost cupcakes and garnish with fresh strawberries if desired.
Notes
- Make sure to use room-temperature butter, eggs, and cream cheese for the best texture.
- To achieve smooth frosting, always strain the strawberry puree before mixing.
- Store cupcakes in the refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American