If you’re on the lookout for a cupcake that bursts with fresh, vibrant flavors and irresistible charm, look no further than this Strawberry Lemon Cupcakes with Strawberry Buttercream Frosting Recipe. Moist lemon-infused cupcakes layered with luscious strawberry buttercream create a match made in dessert heaven — the perfect treat to brighten any day!
Why You Should Make This Recipe
Refreshing flavor combo: The zesty lemon paired with sweet strawberries creates a bright, balanced taste that’s incredibly satisfying.
Light and tender texture: Thanks to the cake flour and Greek yogurt, these cupcakes stay moist and fluffy bite after bite.
Decadent homemade frosting: The strawberry buttercream is rich and creamy, with just the right touch of natural fruity sweetness.
Perfect for any occasion: Whether it’s birthdays, baby showers, or an afternoon tea, these cupcakes impress every time.
Ingredients & Substitutions
This recipe relies on simple, fresh ingredients that elevate each component beautifully. Each brings its own magic — from the tangy lemon that cuts through sweetness, to the cake flour that gives softness, and the strawberry preserves that intensify that irresistible berry flavor.
- Lemon juice and zest: These add brightness and a fresh citrus punch that balances the sweetness perfectly.
- Strawberries: Fresh strawberries are pureed for natural flavor and a pop of gorgeous color.
- Cake flour: It keeps the cupcakes ultra-light and delicate, unlike all-purpose flour.
- Greek yogurt: Adds moisture and tender crumb with a subtle tang.
- Butter and confectioner’s sugar: The base for the creamy, dreamy buttercream frosting.
- Strawberry preserves: For an intense, fruity sweetness in the frosting; you can swap with more puree but expect a softer texture.
How to Make Strawberry Lemon Cupcakes with Strawberry Buttercream Frosting Recipe
Step 1: Prep and Puree the Strawberries
Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. Then blend together fresh lemon juice, lemon zest, diced strawberries, and a teaspoon of sugar until smooth and vibrant. This strawberry puree will be the heart of your cupcakes, infusing them with fresh fruity flavor and a hint of citrus zing.
Step 2: Mix Dry Ingredients and Wet Ingredients
In one bowl, whisk together cake flour, baking powder, and salt to ensure even distribution. In another, combine vegetable oil and granulated sugar until smooth. Add in eggs one at a time, then stir in Greek yogurt until silky and combined. The mix of oil and yogurt ensures a moist and tender crumb you’re going to love.
Step 3: Combine and Fill the Cupcake Liners
Fold half of the dry ingredients into the wet mixture gently, then add half of the strawberry puree. Repeat with the rest, stirring just until blended—you want to keep the batter light with a few small lumps. Fill each cupcake liner about two-thirds full with batter, which usually means about a quarter cup per cupcake.
Step 4: Bake and Cool
Bake the cupcakes for 15 to 20 minutes until a toothpick inserted comes out clean. When done, set them on a cooling rack for 20 minutes—this step is crucial before frosting to keep your buttercream stable and smooth.
Step 5: Prepare the Strawberry Buttercream Frosting
Cream softened butter with confectioner’s sugar and a pinch of salt using an electric mixer until fluffy and smooth. Beat in your strawberry preserves for a naturally sweet berry burst, adding a tablespoon or two of milk if needed to reach that perfect spreadable consistency.
Step 6: Frost and Garnish
Pipe or spread the strawberry buttercream generously atop your cooled cupcakes, then finish by decorating with fresh strawberry halves. The result? Absolutely stunning cupcakes that taste as amazing as they look!
How to Serve Strawberry Lemon Cupcakes with Strawberry Buttercream Frosting Recipe
Garnishes
Fresh, juicy strawberry halves are the perfect garnish to highlight the frosting’s berry flavor and add a pop of natural color. For an extra touch of elegance, dust the cupcakes lightly with powdered sugar or sprinkle edible flower petals for celebrations.
Side Dishes
Pair these cupcakes with a crisp green salad or a light, fresh fruit platter to balance the richness. A cup of freshly brewed tea, like Earl Grey or chamomile, also complements the citrus and berry notes wonderfully.
Creative Ways to Present
Try arranging these cupcakes on a tiered cake stand for a festive look, or serve them in beautiful cupcake wrappers that match your party’s theme. You can even drizzle melted white chocolate or a lemon glaze for an extra burst of flavor and sparkle.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature if you plan to eat them within two days. For longer storage, refrigerate them to keep the strawberry buttercream fresh and avoid spoiling.
Freezing
You can freeze these cupcakes after baking but before frosting. Wrap each cupcake tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw completely before frosting and serving for best results.
Reheating
For a soft, fresh-out-of-the-oven feel, warm unfrosted cupcakes gently in a microwave for 10-15 seconds. Do not reheat frosted cupcakes as the buttercream can melt and lose its texture.
FAQs
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Can I use frozen strawberries instead of fresh in this recipe?
Absolutely! Frozen strawberries work well but thaw them completely and drain excess liquid to avoid making the batter too wet, which could affect the cupcake texture.
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What can I substitute for Greek yogurt?
Plain yogurt or sour cream can be used as substitutes for Greek yogurt — they maintain moisture and tenderness, though you might notice a slight variation in flavor.
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Why does the frosting sometimes feel too soft?
If strawberry preserves or puree add too much liquid, the buttercream can become soft or runny. Adding a bit more powdered sugar or chilling the frosting before piping usually helps firm it up.
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Can I make these cupcakes vegan?
To veganize, replace eggs with flax eggs, use plant-based yogurt and butter alternatives, and pick vegan-friendly sugar and preserves. Texture and flavor will vary but can still be delicious.
Final Thoughts
There’s something so joyful about creating and sharing these Strawberry Lemon Cupcakes with Strawberry Buttercream Frosting Recipe. The bright lemon, fresh strawberry flavors, and luscious frosting come together to make a truly memorable treat. Grab your ingredients and bake these gems to add a little sunshine and sweetness to your kitchen — I promise they’ll quickly become a favorite in your recipe collection!
Print
Strawberry Lemon Cupcakes with Strawberry Buttercream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Lemon Cupcakes, made with fresh strawberries, zesty lemon, and a luscious strawberry buttercream frosting. Perfectly balanced with a hint of tartness and sweet fruitiness, these cupcakes are an ideal treat for any occasion.
Ingredients
Cupcakes
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup strawberries, hulled and diced
- 1 teaspoon granulated sugar (for the puree)
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup plain Greek yogurt
Buttercream frosting
- 1½ cups unsalted butter, softened (3 sticks)
- 3 cups confectioner’s sugar
- pinch salt
- 2 tablespoons milk, optional
- 1 cup seedless strawberry preserves
Garnish
- 6 fresh strawberries, halved
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners and set aside.
- Make Strawberry Lemon Puree: Combine lemon juice, lemon zest, diced strawberries, and 1 teaspoon granulated sugar in a blender. Blend on high speed for 1 minute until the strawberries are fully pureed. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, and salt until combined.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil and ½ cup granulated sugar until incorporated. Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt until smooth.
- Add Strawberry Puree and Dry Ingredients: Pour ½ cup of the strawberry lemon puree into the wet mixture and stir. Add half of the dry ingredients and mix until well combined. Add the remaining dry ingredients and stir gently until just blended; small lumps are acceptable.
- Fill Cupcake Liners: Spoon approximately ¼ cup of batter into each cupcake liner, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a cooling rack and cool for about 20 minutes.
- Prepare Frosting: In a large bowl, beat softened butter using an electric mixer on medium speed until smooth and creamy. Gradually add confectioner’s sugar and a pinch of salt, continuing to beat at medium speed. Add strawberry preserves and beat until fully combined. If frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Pipe Frosting and Garnish: Fill a piping bag fitted with a large star tip with the buttercream. Pipe the frosting onto cooled cupcakes. Garnish each cupcake with a halved fresh strawberry on top.
- Serve: Serve cupcakes at room temperature or chilled for best flavor and texture.
Notes
- You can substitute the strawberry preserves in the buttercream with the leftover strawberry puree; however, this may result in a thinner, less stable frosting due to increased liquid content.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use room temperature eggs for better batter texture and rise.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
