Lemon Cupcakes With Strawberry Buttercream (Printable)
Zesty lemon cupcakes topped with naturally pink strawberry buttercream frosting.
# Ingredient List:
→ For the 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
→ For the 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
# Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together 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 the dry ingredients in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide the batter evenly among the 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. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the buttercream, in a medium bowl, beat the butter until creamy. Add powdered sugar gradually, beating until smooth.
09 - Mix in the strawberry puree, vanilla extract, and a pinch of salt. Beat until fluffy and pink. If the buttercream is too soft, add extra powdered sugar by the tablespoon; if too stiff, add a little more strawberry puree or a splash of milk.
10 - Once cupcakes are completely cool, pipe or spread the strawberry buttercream on top.
# Expert Tips:
01 -
- The strawberry buttercream gets its gorgeous pink color naturally from fresh berries, no food coloring needed
- These cupcakes stay incredibly moist for days, thanks to the lemon juice cutting through the richness
02 -
- Room temperature ingredients blend together seamlessly while cold ones create lumps and uneven textures
- Overmixing the cupcake batter makes them tough, so stop as soon as the flour disappears
03 -
- If your strawberries aren't very sweet, add a teaspoon of strawberry jam to the buttercream for extra berry flavor
- A drop of lemon juice in the buttercream keeps it from becoming too sweet and balances the berries