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!
These cupcakes embody the essence of summer, delivering a harmonious blend of sweetness and tartness. The combination of strawberries and lemons not only offers a vibrant flavor profile but also makes for an eye-catching dessert. Topped with luscious strawberry buttercream, they are perfect for birthday parties, baby showers, or simply as a special treat for family and friends. Not only do they taste amazing, but they also fill your kitchen with a delightful aroma while baking, tempting everyone nearby.
With straightforward steps and accessible ingredients, this recipe allows even novice bakers to achieve impressive results. Let’s not wait any longer – grab your apron, and let’s create these delightful Strawberry Lemon Cupcakes!
Why You’ll Love This Strawberry Lemon Cupcakes Recipe
- Bursting with Flavor: Each bite is a delicious mix of sweet strawberries and zesty lemons.
- Perfect Textures: The cupcakes are moist, light, and topped with a creamy buttercream.
- Beautiful Presentation: Garnish with fresh strawberries and lemon zest for a stunning visual.
- Flexible Serving: Ideal for any occasion, from casual gatherings to formal celebrations.
Preparation Phase & Tools to Use
Preparing for baking is crucial for ensuring a smooth process. Start by gathering all your ingredients and tools. You’ll need measuring cups and spoons for accuracy, a mixing bowl for combining your ingredients, a whisk or hand mixer for making the batter, and another mixing bowl for whipping up the buttercream frosting. Additionally, ensure that your oven is preheated to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking.
It’s also important that all your ingredients, such as butter and eggs, are at room temperature. This step helps create a smoother batter and a fluffier texture in your cupcakes. Prepare a clean workspace, and have a spatula ready for folding and mixing. Now that your kitchen is organized, you’re all set to bake!
Ingredients
- 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)
Instructions
Step 1: Prepare the Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C) and preparing a muffin tin with cupcake liners. This ensures that your cupcakes have a lovely shape and are easy to serve once baked. Properly lining the tin is crucial to avoid any sticking, allowing you to enjoy your cupcakes without fuss.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This process helps to evenly distribute the leavening agents, which is essential for achieving that perfect rise in your cupcakes. Set this mixture aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is vital, as introducing air into the batter results in a soft and tender cupcake. Aim for a creamy consistency; this may take about 3-4 minutes.
Step 4: Incorporate Eggs and Lemon Zest
Add the eggs one at a time to the butter mixture, ensuring each egg is thoroughly blended before adding the next. This gradual process helps to create a stable emulsion. After the eggs, stir in the lemon zest and fresh lemon juice. The citrus will provide a bright flavor that elevates the entire cupcake.
Step 5: Combine Ingredients
Alternate adding the prepared dry ingredient mixture and the milk to the butter-sugar mixture. Start and finish with the dry ingredients, mixing just until combined. It’s important not to overmix here; overmixing can lead to dense cupcakes.
Step 6: Fold in Strawberries
With gentle motions, fold the chopped strawberries into the batter. This action adds texture and delightful bursts of flavor into each cupcake, making them even more enjoyable. Aim to distribute the strawberries evenly without overworking the batter.
Step 7: Fill Muffin Liners and Bake
Carefully pour the batter into the prepared cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely in the tin for a few minutes before transferring them to a wire rack.
Step 8: Make the Strawberry Buttercream
While the cupcakes are cooling, prepare the strawberry buttercream. In a separate mixing bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, mixing on low to prevent a cloud of sugar. Once incorporated, add the strawberry puree and vanilla extract, mixing until the frosting is smooth and fluffy.
Step 9: Frost and Decorate
Once the cupcakes are completely cool, pipe the fresh strawberry buttercream onto each one using a piping bag. For a beautiful touch, garnish your frosted cupcakes with fresh strawberries and a sprinkling of lemon zest. This final step not only enhances the aesthetics but also adds to the delicious flavor of the cupcakes.
Variations
- Protein: Consider adding a scoop of protein powder for an extra boost for fitness enthusiasts.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Different Fruits: Experiment with other fruits; raspberries or blueberries can be delicious alternatives.
- Spices: A pinch of cinnamon or nutmeg can add a warm spice note to the flavor profile.
Cooking Notes
- Ensure all ingredients are at room temperature for best results.
- Don’t overmix the batter after adding the dry ingredients; it should be just combined.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- If you want to use frozen strawberries, make sure to thaw and drain them before adding to the batter.
Serving Suggestions
- Pair with a scoop of vanilla ice cream or whipped cream for a delightful dessert.
- Perfect for afternoon tea or as a light dessert after a hearty meal.
Tips
- Use high-quality ingredients for the best flavor and texture.
- Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar.
- For an extra lemony flavor, consider adding more lemon zest to the batter.
- Have a few extra cupcakes on hand for unexpected guests; they disappear quickly!
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 300 per cupcake
- Protein: 3g
- Sodium: 150mg
FAQs
Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day ahead. Just be sure to frost them the same day you plan to serve them for optimal freshness.
What’s the best way to store leftover cupcakes?
Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you refrigerate them, allow them to come to room temperature before serving.
Can I use other fruits besides strawberries?
Absolutely! Feel free to get creative and use raspberries, blueberries, or even peaches as alternatives.
How can I make these cupcakes vegan?
You can substitute the eggs with flax eggs and use dairy-free butter and non-dairy milk substitutes. Ensure all other ingredients are plant-based.
Conclusion
These Moist Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream are more than just a dessert; they are a celebration of flavor and creativity in baking. The vibrant combination of sweet strawberries and zesty lemons makes these cupcakes an irresistible treat you won’t forget. Whether you’re baking for special occasions or just to indulge yourself, these cupcakes will surely be a hit. Don’t forget to share your experiences, variations, and pictures with us! We love to see how you elevate this delightful recipe and appreciate your feedback on this delightful dessert adventure. Let’s keep baking and spreading joy one cupcake at a time!
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Moist Strawberry Lemon Cupcakes with Fresh Strawberry Buttercream
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Delightful summer cupcakes bursting with flavor!
Ingredients
- 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)
Instructions
- Begin by preheating your oven to 350°F (175°C) and preparing a muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, ensuring each is blended before adding the next. Stir in lemon zest and juice.
- Alternate adding the dry ingredient mixture and milk to the butter-sugar mixture, starting and finishing with dry ingredients.
- Gently fold in chopped strawberries into the batter.
- Pour the batter into cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes.
- While cooling, prepare the strawberry buttercream. Beat softened butter, gradually add powdered sugar, then add strawberry puree and vanilla.
- Once cool, pipe the buttercream onto each cupcake and garnish with fresh strawberries and lemon zest.
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 150 mg
- Protein: 3 g