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Strawberry Lemon Cupcakes with Fresh Buttercream Frosting

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/strawberry-lemon-cupcakes-with-fresh-buttercream-frosting/