A fun spring and summer dessert these Lemon Cupcakes are frosted with a fresh Strawberry Buttercream making a large batch which is perfect for all your get togethers.
Cupcakes are one of my favorites things ever, I know I’ve said this before but how can you not love your own individual hand held cake recipe?
With these Lemon Cupcakes you have exactly that and the pairing of the Strawberry Buttercream is a match made in heaven, lemon with strawberry is mouthwatering.
This recipe is SUPER easy and it makes a nice large batch that you can bring to gatherings or save for so when that sweet tooth is calling you have yourself something tasty.
With the addition of lemon juice and lemon zest in the cupcake you have a double punch of flavor that is not overpowering and is balanced out with the buttercream.
You really couldn’t ask for a better cupcake recipe than these Lemon Cupcakes, they are truly a fruit filled flavortown recipe that you will want to make over and over again.
Some of my other favorite cupcake recipes we have on our site include: Angel Food Lemon Cupcakes, Pina Colada Cupcakes and Banana Cupcakes with Brown Sugar Frosting.
WHY THIS RECIPE WORKS:
- This makes a nice large 24 count batch, but you can absolutely cut in half.
- They store great so you can have some on hand for later consumption.
- The buttercream really ties this together and makes it a nice and fruity dessert.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking powder
Fine sea salt
Baking soda
Unsalted butter
Vegetable oil
Granulated sugar
Eggs
Sour cream
Buttermilk
Lemon juice
Lemon Zest
Powdered sugar
Pureed strawberries
Strawberry extract, optional
HOW TO MAKE LEMON CUPCAKES:
- Preheat the oven to 375°F. Get your cupcake tin out and line 24 sections with liners, set aside.
- In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda, set aside.
- In a large bowl, whisk together the melted butter, oil, and sugar.
- Add the eggs and whisk them in until combined.
- Add the sour cream, buttermilk, lemon juice, and lemon zest, whisk to combine.
- Lastly, add the dry ingredients to the wet and stir together until smooth with no dry patches or lumps.
- Divide the batter between the liners, 3 tablespoons of batter each. Bake for 5 minutes, lower the temperature to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes. Take the cupcakes out and place them on a wire rack to cool completely.
- While the cupcakes are cooling, make the strawberry buttercream. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth. Add the powdered sugar a little at a time followed by the salt, scrape down the sides as needed. Lastly, add the strawberry puree, vanilla extract, and strawberry extract if using. Stir it in until combined, scrape down the sides then turn the mixer on medium-high and whip for 3 minutes until light and fluffy.
- Frost the cupcakes and add any garnishes if using.
WHAT IS THE TASTE OF THESE CUPCAKES?
These cupcakes really shine through with the lemon flavor and the strawberry buttercream compliments them perfectly.
Tart and sweet is a killer combination, and the tartness from the lemon and strawberries keeps these cupcakes from being overly sweet.
WHY DO YOU CHANGE THE TEMPERATURE?
We bake them at 375°F for 5 minutes to achieve the doming we look for on cupcakes. The added heat helps the batter puff up fast, then lower the temperature to finish the baking process.
I tested this recipe multiple times to achieve the desired texture and look I was going for and this is the foolproof way!
CAN I USE A DIFFERENT FLAVOR OF FROSTING?
Yes! Lemon works with a variety of different flavors some other suggestions include: blueberry, raspberry, or blackberry and you will use the same amount of puree.
WHAT CAN I GARNISH THESE WITH?
If you want to amp up the look of your cupcakes we love to top them off with lemon and/or strawberry slices with a piece of mint!
This is completely optional, if you want a prettier presentation for an occasion then I suggest garnishing them, but they are great on their own as well.
HOW TO STORE:
To store you can place the cupcakes in an airtight container and they will keep on the countertop for up to 3 days and 5 days in the refrigerator.
The buttercream frosting will keep in an airtight container in the refrigerator for up to 3 days.
These can also be frozen, frosted or unfrosted in an freezer container where the will keep for up to 3 months.
To defrost, remove to refrigerator overnight then to the countertop to slightly come to room temperature, if freezing unfrosted now is the time to make your buttercream and frost.
TIPS AND TRICKS:
- Make sure that the ingredients that call for room temperature you use at room temperature, this is essential for the way that these turn out.
- You can halve this recipe if you’d like.
- If you do not have a 24 count cupcake tin, bake these in batches.
- These can be frozen, see my tips above.
- You can use other frosting flavors, again see tips above for suggestions.
- Add garnishes such as lemon slices, strawberry slices and mint if desired.
Looking for that perfect fruity recipe that will make you crave more and more, then you cannot go wrong with these Lemon Cupcakes with Strawberry Buttercream!
If you like this recipe you might also like:
If you’ve tried these LEMON CUPCAKES WITH STRAWBERRY BUTTERCREAM let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Lemon Cupcakes with Strawberry Frosting
Ingredients
- 2 cups all-purpose flour
- 1 ¾ teaspoon baking powder
- 1 teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup sour cream room temp
- ¼ cup buttermilk room temp
- ¼ cup lemon juice fresh squeezed
- zest of 2 lemons
For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ teaspoon fine sea salt
- 3 tablespoons pureed strawberries
- 1 ½ teaspoons vanilla extract
- 1 teaspoon strawberry extract optional
Instructions
- Preheat the oven to 375°F. Get your cupcake tin out and line 24 sections with liners, set aside.
- In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda, set aside.
- In a large bowl, whisk together the melted butter, oil, and sugar.
- Add the eggs and whisk them in until combined.
- Add the sour cream, buttermilk, lemon juice, and lemon zest, whisk to combine.
- Lastly, add the dry ingredients to the wet and stir together until smooth with no dry patches or lumps.
- Divide the batter between the liners, 3 tablespoons of batter each. Bake for 5 minutes, lower the temperature to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes. Take the cupcakes out and place them on a wire rack to cool completely.
- While the cupcakes are cooling, make the strawberry buttercream. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth. Add the powdered sugar a little at a time followed by the salt, scrape down the sides as needed. Add the strawberry puree, vanilla extract, and strawberry extract if using. Stir it in until combined, scrape down the sides then turn the mixer on medium-high and whip for 3 minutes until light and fluffy.
- Frost the cupcakes and add any garnishes if using.
Notes
- Make sure that the ingredients that call for room temperature you use at room temperature, this is essential for the way that these turn out.
- You can halve this recipe if you'd like.
- If you do not have a 24 count cupcake tin, bake these in batches.
- These can be frozen, see my tips above.
- You can use other frosting flavors, again see tips above for suggestions.
- Add garnishes such as lemon slices, strawberry slices and mint if desired.
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