Lemon Cupcakes With Strawberry Buttercream (Printable)
Zesty lemon cupcakes topped with naturally pink strawberry buttercream frosting.
# 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
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
# How-To Steps:
01 - Preheat 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 - 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 Advice:
01 -
- The buttercream gets its pink color naturally from fresh strawberries, no food coloring needed
- These cupcakes stay incredibly moist for days, unlike so many others that dry out overnight
02 -
- Room temperature ingredients are crucial, cold eggs or butter will cause the batter to curdle and affect the final texture
- The strawberry puree can make the buttercream too soft, so add powdered sugar tablespoon by tablespoon until it holds its shape
03 -
- Zest your lemons before juicing them, much easier to handle the whole fruit when its still firm
- Practice your piping technique on a plate before frosting the actual cupcakes