Welcome to a delightful baking adventure! If you’re a fan of fruity, tangy desserts, these Moist Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream are the perfect treat. Bursting with the flavors of fresh lemon and sweet strawberries, these cupcakes make for a bright, refreshing dessert that’s both beautiful and delicious. Whether you’re hosting a gathering or simply treating yourself, these cupcakes are sure to impress. Let’s dive into this sweet journey and create a dessert everyone will love!
Introduction
Strawberry and lemon are a classic duo that brings a burst of sunshine to any dessert. These Strawberry Lemon Cupcakes are incredibly moist and topped with a rich, fresh Strawberry Buttercream that’s made with real strawberry puree. Perfect for spring and summer, these cupcakes are not only delicious but also visually stunning, making them an ideal choice for special occasions. This Strawberry Lemon Cupcake recipe is simple enough for beginners yet special enough to make anyone’s day extra sweet. Ready to enjoy the perfect balance of citrusy zing and sweet berries? Let’s get started!
Ingredients for Moist Strawberry Lemon Cupcakes
Here’s everything you need to make these Strawberry Lemon Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (use dairy-free milk if preferred)
- Zest of 1 lemon (adds a tangy freshness)
- 1/4 cup fresh lemon juice (for extra zing)
- 1/2 cup chopped strawberries (optional, adds texture and flavor to the cupcakes)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree (fresh or frozen strawberries blended)
- 1/2 tsp vanilla extract
- Fresh strawberries and lemon zest, for garnish
How to Make Moist Strawberry Lemon Cupcakes – Step by Step
Step 1: Prepare the Ingredients and Oven
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Tip: Ensure all ingredients are at room temperature for a smoother batter and a fluffier texture in your cupcakes.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step incorporates air, giving the cupcakes a soft texture.
Step 4: Add the Eggs and Lemon Zest
Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice for that perfect citrus touch.
Step 5: Combine the Wet and Dry Ingredients
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
Step 6: Fold in the Strawberries
Gently fold in the chopped strawberries for a pop of color and added flavor in each bite.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Step 8: Make the Strawberry Buttercream
While the cupcakes cool, beat the butter until creamy. Gradually add the powdered sugar, followed by the strawberry puree and vanilla extract, until smooth and fluffy.
Step 9: Frost and Garnish
Pipe the buttercream onto the cooled cupcakes and garnish with fresh strawberries and a sprinkle of lemon zest for a beautiful finish.
Helpful Tips for Moist Strawberry Lemon Cupcakes
- Use Fresh Lemons and Strawberries: Fresh produce gives a vibrant, natural flavor to the cupcakes and buttercream.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined to avoid dense cupcakes.
- Control the Buttercream Consistency: If the frosting is too soft, refrigerate it for 10-15 minutes before piping.
Cooking Tips for the Best Strawberry Lemon Cupcakes
For the perfect cupcakes, follow these baking techniques:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to achieve a smooth, lump-free batter.
- Zesting and Juicing the Lemon: Zest before juicing for better control and avoid grating the white pith, which is bitter.
- Piping Technique: Use a piping bag and large star tip for a professional finish on your frosting.
Serving Suggestions for Strawberry Lemon Cupcakes
These Strawberry Lemon Cupcakes pair beautifully with a refreshing glass of iced tea or sparkling lemonade. For a more decadent treat, serve them alongside a scoop of vanilla bean ice cream. Arrange the cupcakes on a tiered tray for a stunning dessert table presentation.
Nutritional Information
These cupcakes offer a balanced treat, providing vitamins from the lemon and strawberry while maintaining a delightful flavor profile.
Nutritional Information (per serving):
- Calories: 270 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Sugars: 20g
- Protein: 3g
- Vitamin C: 8% DV
Storage and Leftovers for Strawberry Lemon Cupcakes
To store, place the cupcakes in an airtight container and refrigerate for up to 3 days. Before serving, let them sit at room temperature for 10 minutes. You can also freeze the cupcakes (without the frosting) for up to 1 month; simply thaw and frost them fresh.
Frequently Asked Questions (FAQs) for Strawberry Lemon Cupcakes
- Can I use frozen strawberries? Yes, but thaw and drain them first to prevent excess moisture in the batter.
- Can I make these cupcakes gluten-free? Substitute all-purpose flour with a 1-to-1 gluten-free baking blend for best results.
- How can I adjust the sweetness? Reduce the sugar in the buttercream or the cupcakes slightly to achieve a less sweet taste.
- What other fruits can I use in this recipe? Raspberries or blueberries work well for a unique twist.
Related Recipes for Strawberry Lemon Cupcake Lovers
For more fruity and delicious cupcake ideas, try these related recipes from our site:
Conclusion
Thank you for joining us on this sweet baking adventure! These Moist Strawberry Lemon Cupcakes are sure to brighten any occasion with their fresh, fruity flavor and beautiful presentation. We hope you enjoy making (and eating) these delightful cupcakes. Let us know your thoughts in the comments below, and feel free to share any variations you try. Enjoy your sweet creation!
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Strawberry Lemon Cupcakes with Fresh Buttercream Frosting
Description
Welcome to a delightful baking adventure! If you’re a fan of fruity, tangy desserts, these Moist Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream are the perfect treat. Bursting with the flavors of fresh lemon and sweet strawberries, these cupcakes make for a bright, refreshing dessert that’s both beautiful and delicious. Whether you’re hosting a gathering or simply treating yourself, these cupcakes are sure to impress. Let’s dive into this sweet journey and create a dessert everyone will love!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (use dairy-free milk if preferred)
- Zest of 1 lemon (adds a tangy freshness)
- 1/4 cup fresh lemon juice (for extra zing)
- 1/2 cup chopped strawberries (optional, adds texture and flavor to the cupcakes)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree (fresh or frozen strawberries blended)
- 1/2 tsp vanilla extract
- Fresh strawberries and lemon zest, for garnish
Instructions
Step 1: Prepare the Ingredients and Oven
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Tip: Ensure all ingredients are at room temperature for a smoother batter and a fluffier texture in your cupcakes.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step incorporates air, giving the cupcakes a soft texture.
Step 4: Add the Eggs and Lemon Zest
Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice for that perfect citrus touch.
Step 5: Combine the Wet and Dry Ingredients
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
Step 6: Fold in the Strawberries
Gently fold in the chopped strawberries for a pop of color and added flavor in each bite.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Step 8: Make the Strawberry Buttercream
While the cupcakes cool, beat the butter until creamy. Gradually add the powdered sugar, followed by the strawberry puree and vanilla extract, until smooth and fluffy.
Step 9: Frost and Garnish
Pipe the buttercream onto the cooled cupcakes and garnish with fresh strawberries and a sprinkle of lemon zest for a beautiful finish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Lemons and Strawberries: Fresh produce gives a vibrant, natural flavor to the cupcakes and buttercream.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined to avoid dense cupcakes.
- Control the Buttercream Consistency: If the frosting is too soft, refrigerate it for 10-15 minutes before piping.
