Lemon Cupcakes With Strawberry Buttercream (Printable Version)
Zesty lemon cupcakes topped with luscious strawberry buttercream frosting, naturally pink and perfect for spring celebrations.
# What You Need:
→ Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons fresh lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract
→ 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 teaspoon pure vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat the 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 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.
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 the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter 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 additional powdered sugar or puree as needed.
10 - Once cupcakes are completely cool, pipe or spread strawberry buttercream on top.
# Expert Tips:
01 -
- The strawberry buttercream gets its gorgeous color naturally from fresh berries
- Lemon and strawberry are the perfect spring flavor combination
02 -
- Room temperature ingredients are not optional, cold eggs and milk will cause the batter to curdle and seize
- Overmixing the flour develops gluten and makes cupcakes tough, stop as soon as flour disappears
03 -
- Bring your strawberries to room temperature before pureeing for the smoothest consistency
- If you want extra lemon flavor, add 1/2 teaspoon lemon extract to the cupcake batter