Strawberry Lemon Cupcakesrn

Name: Strawberry Lemon Cupcakes
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Ingredients: ¾ cup salted butter, (softened); 1¼ cups granulated sugar; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; ¼ teaspoon lemon oil, (or 1 tablespoon lemon extract); 3 large eggs, (room temperature); 3 cups all-purpose flour; ½ teaspoon baking soda; 1½ teaspoons baking powder; 1½ cups whole milk; ⅓ cup mayonnaise; ⅓ cup fresh lemon juice; 1 recipe strawberry cream cheese frosting; ½ cup lemon curd ((get our recipe here)); Fresh strawberries, (halved for garnish)

a close up shot of Strawberry Lemon Cupcake topped with a strawberry with a bite taken out of it

These dreamy strawberry lemon cupcakes are deliciously moist, sweet, and tangy, all packed into one treat that will be hard to resist.

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Table of Contents

Strawberry Lemon Cupcakes Ingredients
Lemon Strawberry Cupcake Substitutions And Additions
Flavor Profile For Lemon and Strawberry Cupcakes
How To Make This Strawberry Lemon Cupcakes Recipe
How To Serve Lemon Cupcakes with Strawberry Frosting
When to Serve Strawberry Lemonade Cupcakes
How to Store Lemon Strawberry Cupcakes
Why These Moist Lemon Cupcakes Are the Best
Frequently Asked Questions
More Recipes You’ll Love
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These strawberry lemon cupcakes have all the refreshing flavors of summer in one delectable treat. The sweetness of the strawberries perfectly balances the tart lemon flavor, and the fluffy cake is downright delicious. They’re especially popular for birthday parties, baby showers, and during BBQ season.

Strawberry Lemon Cupcakes Ingredients

Strawberry Lemon Cupcakes raw ingredients that are labeled

The moment you take a bite into a strawberry lemon cupcake, you’ll understand why it’s a beloved treat among dessert enthusiasts.

To make this strawberry lemonade cupcake recipe using lemon curd, you’ll need:

¾ cup of salted butter, softened
1¼ cups of granulated sugar
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
¼ teaspoon of lemon oil (or 1 tablespoon of lemon extract)
3 large eggs, room temperature
3 cups of all-purpose flour
½ teaspoon of baking soda
1½ teaspoons of baking powder
1½ cups of whole milk
⅓ cup of mayonnaise
⅓ cup of fresh lemon juice
1 batch of strawberry cream cheese frosting recipe
½ cup of lemon curd
Fresh strawberries, halved for garnish

Lemon Strawberry Cupcake Substitutions And Additions

CAKE MIX: You can substitute a box of cake mix for the lemon cupcake recipe.

Either use lemon cake mix, white or yellow cake mix, and add lemon zest, lemon juice, and/or lemon extract to the batter.

SUGAR: You can replace white sugar with coconut sugar or light brown sugar for a deeper flavor. These sugars can add a hint of caramel-like taste, which pairs well with strawberries and lemon.

VANILLA EXTRACT: Almond extract is a fantastic alternative to vanilla extract, offering a nutty, rich flavor that complements the strawberries and lemon beautifully. Use it in half the quantity of vanilla extract.

Flavor Profile For Lemon and Strawberry Cupcakes

TASTE: The strawberry frosting offers a sweet and fruity flavor. A prominent citrusy flavor in the lemon curd helps to cut through that sweetness.

TEXTURE: The cupcake crumb is light, moist, and fluffy, offering a delicate contrast with the creaminess of the frosting.

SWEETNESS: The overall sweetness of the cupcake is balanced by the tartness of the lemon and the natural sugars from the strawberries.

How To Make This Strawberry Lemon Cupcakes Recipe

Once you bake the fluffy cupcakes, you will add a lemon curd surprise in the center of them. Top with creamy strawberry frosting before enjoying.

STEP ONE: Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.

STEP TWO: Cream together the butter and sugar in the medium bowl of a stand mixer or using a hand mixer.

Beat for two minutes on medium speed, scraping down the sides of the bowl midway. The mixture will be fluffy and very pale yellow.

butter and sugar mixed together in a cup

STEP THREE: Beat in lemon zest, vanilla extract, lemon oil, and eggs. Beat for two minutes longer.

lemon zest, vanilla, lemon oil and eggs combined together in a cup

STEP FOUR: Measure the flour, baking soda, and baking powder into a separate bowl and whisk together.

STEP FIVE: In another small bowl, whisk together the milk, mayonnaise, and lemon juice.

milk, mayonnaise and lemon juice whisked together in a bowl

STEP SIX: Add ⅓ of the milk mixture to the butter and sugar mixture and beat until combined.

Add in ½ of the flour mixture, mixing briefly.

Add in another ⅓ of the milk mixture, the remaining dry ingredients, and then the remaining milk mixture.

milk and flour combined together in a bowl

STEP SEVEN: Beat just enough between each addition to incorporate the ingredients, but do not overmix.

OUR RECIPE DEVELOPER SAYS

Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.

STEP EIGHT: Transfer the cupcake batter to the prepared muffin tins, filling ⅔ of the way full.

STEP NINE: Bake in the preheated oven for 17 minutes or until a toothpick inserted into the cupcakes comes out with just a few crumbs.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the recommended baking time approaches.

STEP TEN: After three minutes of cooling, transfer the cupcakes from the muffin pan to a wire rack to cool completely.

STEP ELEVEN: Use a serrated spoon or piping tip to scoop out a small portion – about one teaspoon – of the top of each cooled cupcake.

PRO TIP:

This is a medium-density, moist cupcake. The cupcakes hold up well to frosting once cooled, but it is too soft while it is still warm.

Wait until the cupcakes are cooled completely before scooping the tops and filling them with lemon curd or adding frosting. You can even chill them in the refrigerator or freezer to speed up the cooling process.

scooping out portions of each cupcake on a stand

STEP TWELVE: Use a piping bag, a Ziploc bag with the corner snipped off, or a squeeze bottle to fill each cavity with lemon curd.

cavity of cupcake being filled with lemon curd on a stand

STEP THIRTEEN: Prepare the strawberry frosting.

STEP FOURTEEN: Frost the cupcakes to cover the lemon curd.

cupcake frosted over the lemon curd on a stand

How To Serve Lemon Cupcakes with Strawberry Frosting

These bright and sweet cupcakes would make a great option for a spring or summer birthday party. The pink frosting would also fit with a Valentine’s Day or Easter event.

Add our pretty pink strawberry lemonade or rainbow sherbet punch to wash your cupcakes down.

For a light and refreshing option, try serving these cupcakes alongside a crisp fruit salad packed with berries, juicy watermelon, and tangy kiwi.

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When to Serve Strawberry Lemonade Cupcakes

SPRING & SUMMER GATHERINGS: Their fresh, fruity flavor profile makes them perfect for spring and summer events, such as picnics, garden parties, and BBQs.

BRUNCH OR AFTERNOON TEA: These cupcakes are a wonderful addition to an afternoon tea menu or a brunch spread, pairing well with tea, coffee, or light sparkling beverages.

BIRTHDAYS & CELEBRATIONS: Their colorful and cheerful appearance makes them suitable for birthday parties celebratory events like anniversaries, graduations, baby showers, Mother’s Day, or wedding showers.

DESSERT AFTER MEALS: They are a great choice for a dessert following a meal, especially after a heavier main course, as the lemon’s zestiness helps cleanse the palate.

POTLUCKS OR OFFICE PARTIES: Cupcakes are convenient for sharing at potlucks or office parties, as they are easy to distribute and generally liked by many.

How to Store Lemon Strawberry Cupcakes

Whether you want to make them ahead of time or have some leftovers to save for later, here are some helpful tips on how to store these cupcakes to ensure their taste and texture remain top-notch.

Make Ahead

To make these ahead, follow the recipe instructions until you’ve baked the cupcakes and allowed them to cool completely.

Once cooled, you can store them in an airtight container in the fridge for up to two days. It’s best to frost them on the day of serving.

In the Fridge

Refrigeration is recommended, even for short-term storage. This recipe – when frosted – can be kept in the fridge for up to five days.

Ensure you store them in an airtight container. This prevents the cupcakes from absorbing any fridge odors and stops them from drying out.

In the Freezer

For storing beyond a week, these strawberry lemon cupcakes can be frozen for up to three months.

You can freeze cupcakes with or without frosting. If unfrosted, you can add fresh frosting after thawing.

Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container.

Thaw frozen cupcakes in the refrigerator overnight or at room temperature for a few hours.

Why These Moist Lemon Cupcakes Are the Best

Strawberry lemon cupcakes are a delightful treat for several reasons:

Perfect Balance of Flavors: The combination of strawberries and lemon strikes a perfect balance between sweet and tangy. The sweetness of the strawberries complements the zesty, citrusy flavor of the lemon, creating a harmonious and refreshing taste that’s not overly sweet.

Appealing Aesthetics: The vibrant red of the strawberries paired with the bright yellow of the lemon not only makes these cupcakes delicious but also visually appealing. They’re sure to stand out on any dessert table and are perfect for spring and summer gatherings, or any occasion that calls for a pop of color.

Texture Variety: The soft, moist crumb of the cupcake combined with the creamy frosting offers a delightful contrast in textures. If fresh strawberries are used, they also add a juicy, fresh element to each bite.

Versatility for Occasions: Strawberry Lemon Cupcakes are versatile for various occasions – from casual picnics to elegant parties. They can be dressed up or down depending on how you decorate them.

Seasonal Delight: Using fresh, in-season strawberries and lemons can elevate the taste of these cupcakes, making them a perfect choice for seasonal baking. They embody the flavors of spring and summer.

PRO TIP:

If the cupcakes seem a bit dry after storage, you can revive them by lightly draping a piece of damp (not wet) paper towel over them and briefly microwaving them. This can reintroduce moisture.

Strawberry Lemon Cupcakes topped with strawberries on a stand

The combination of sweet strawberries and citrusy lemons in these strawberry lemon cupcakes is irresistible. Creamy strawberry frosting tops a surprising burst of lemon curd inside amazingly moist cupcakes.

Frequently Asked Questions

Do I have to store these cupcakes in the fridge?

If these lemon and strawberry cupcakes are frosted, because they have cream cheese frosting, it is best to keep them in the fridge. If they are unfrosted, they can stay on the counter in an airtight container.

Can I use store-bought icing for this recipe?

If you would rather skip making the frosting yourself, you can use store-bought frosting. Either strawberry or vanilla frosting tinted pink would be perfect.

Can I use a boxed cake mix?

This lemon cupcakes with strawberry frosting recipe will work fine if you decide to use a boxed cake mix rather than making the cupcakes from scratch.

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