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Strawberry Lemon Cupcakes


Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 cupcakes
Close up photo of a lemon strawberry cupcakes on a wooden table.

Lemon Cupcakes with Strawberry Buttercream are the ultimate summertime dessert with their bright lemon flavor and sweet strawberry frosting! A simple recipe that yields a dozen delicious cupcakes!

Ingredients  

Cupcake Ingredients:

Buttercream Icing:


Instructions

  • Preheat the oven to 350°F. Line your cupcake pan with cupcake liners and set it aside.
  • In a medium bowl, combine flour, salt, and baking powder then set aside.
    2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoon baking powder
  • In a large bowl, using a handheld or standing mixer, beat the melted butter and sugar together until smooth.
    ¾ cup butter melted, 1 cup granulated sugar
  • Add eggs one at a time, mixing just to incorporate, then add vanilla and mix until smooth.
    2 large eggs, 2 teaspoon vanilla extract
  • Add in the milk, dry pudding mix, and lemon juice and combine.
    ½ cup whole milk, 3 tablespoon fresh lemon juice, 1 (3.4oz.) box lemon pudding mix
  • Slowly add the flour mixture to the wet ingredients and mix until just combined. Be sure to scrape down the sides and not leave pockets of dry ingredients.
  • Fill cupcake liners about ⅔ full, this batter is fairly thick so I recommend using a spoon or cookie scoop to add the batter to each tin.
  • Bake for 15 to 20 minutes until a toothpick comes out clean. Then transfer the cupcakes to a cooling rack while making the frosting (they should be fully cooled before frosting)
  • To make the frosting, beat softened butter on high until light and fluffy (2 to 3 minutes).
    1 cup salted butter
  • Pour in the strawberry puree and beat until mixed.
    ¼ cup fresh strawberry puree
  • Then gradually add about 3 cups of powdered sugar to the strawberry butter mixture until combined.
    3-4 cups powdered sugar
  • Add remaining cup of powdered sugar until you get desired consistency and beat on high for about 2 to 3 minutes more.
  • Frost the cooled cupcakes using a spatula or pipe it on with a Wilton 1B Large Closed Star tip.

Notes

  • Do I Need To Blend Down Homemade Strawberry Puree Before Using It In The Frosting Recipe? If you plan to pipe the frosting onto the cupcakes you will need to. This way strawberry pieces won’t get stuck in the piping tip. If you’re just using a spatula you can leave the puree as is or blend it smooth. It’s your choice!
  • Can I Freeze The Cupcakes? Yes, you can, these cupcakes without the frosting can be frozen for up to 3 months. When you’re ready to enjoy them just transfer them to the fridge to thaw overnight. Then whip up the buttercream and ice them right before serving!
  • How Long Will Leftover Cupcakes Last For? You can store the cupcakes at room temperature in an airtight container for up to 3 days. Or they can be stored in the refrigerator for up to a week.
  • Is There A Substitute Than Can Be Used In Place Of Strawberry Puree? You could swap the strawberry puree out for strawberry jam.
  • How Can I Add Some Lemon Flavor To The Strawberry Buttercream Frosting? To add some lemon flavor you can add a bit of fresh lemon juice to the frosting. Then just adjust the powdered sugar accordingly to make up for the additional liquid.

Nutrition

Calories: 523kcal | Carbohydrates: 84g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 264mg | Potassium: 138mg | Fiber: 1g | Sugar: 66g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg

Find it online: www.sugarandsoul.co/lemon-strawberry-cupcakes/