Lemon Cupcakes With Strawberry Buttercream (Print Version)

Fluffy lemon cupcakes topped with creamy strawberry buttercream frosting. A perfect sweet treat for spring and summer gatherings.

# What You'll Need:

→ Lemon Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp fresh lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract

→ 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 tsp pure vanilla extract
16 - Pinch of salt

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The lemon cupcakes are impossibly moist and tender, never dry or dense like bakery versions can be
  • That strawberry buttercream gets its natural rosy hue from real berries, no food coloring needed
  • These freeze beautifully unfrosted, so you can bake ahead and frost fresh for any last minute celebration
02 -
  • Overmixing the cupcake batter creates tough, dry cupcakes, so stop as soon as the flour disappears
  • The buttercream consistency can change with humidity, so keep extra powdered sugar and puree handy to adjust as needed
  • Frosting warm cupcakes is a rookie mistake that leads to melting disasters, patience really pays off here
03 -
  • Rubbing sugar and lemon zest together with your fingers before adding other ingredients releases intense citrus oils
  • Buttercream can be made ahead and stored in an airtight container, then rewhipped before frosting

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