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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Jun 6, 2022(last updated July 22, 2022)

Fluffy Strawberry Lemon Cupcakes

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These Strawberry Lemon Cupcakes are light, fluffy, and have the perfect balance of sweet and tart! Topped with a homemade strawberry buttercream frosting, these treats are great for a spring or summer BBQ, potluck, or picnic!

A strawberry lemon cupcake sitting on a white plate on a yellow surface.

These fluffy strawberry lemon cupcakes are like strawberry lemonade in cupcake form!

The base of the cupcake is made with lemon extract and fresh lemon juice for a flavor that is not too sweet and not too tart but has a great lemonade taste. The texture is fluffy and light, perfect for summer!

The best part of these cupcakes has to be the frosting! The homemade strawberry buttercream frosting is made with strawberry jam and confectioners sugar making the perfect topping that rounds out the deliciousness of the cupcake.

As a trained pastry chef, I am used to playing with lots of flavors- but something about lemon has me always coming back for more. I LOVE these lemon shortbread cookies, this zesty lemon buttercream, and these lemon meringue cookies which have me *swooning*.

If strawberry is what brought you here- then totally try out my classic strawberry buttercream or go for a strawberry cream cheese frosting that is perfect for summer!

WHY YOU SHOULD MAKE THIS RECIPE

  • The cupcakes are moist and fluffy all at the same time.
  • You’ll love how the tangy strawberry frosting complements the lemon flavor.
  • These cupcakes are a great addition to any summer party or potluck!

INGREDIENTS NEEDED

Ingredients for lemon cupcakes
Lemon Cupcake Ingredients
Ingredients for strawberry buttercream with jam.
Strawberry frosting with jam
  • Cake Flour – This special flour is key in making the cupcakes fluffy and soft. It is much softer than all-purpose flour.
  • Baking Powder & Baking Soda – These two leavening agents help the cake to rise so that it’s fluffy and not dense.
  • Salt – This is a key ingredient in all baking. It helps to bring out the flavors and ensures your leavening agents are activated.
  • Unsalted Butter – It’s important to use unsalted butter so you can control the amount of salt in the recipe.
  • Granulated Sugar – This is a cupcake after all, so it needs to be sweet!
  • Lemon Extract & Lemon Juice – These two ingredients give the cupcakes their delicious natural lemon flavor.
  • Lemon Extract – Adds an additional more concentrated lemon flavor to the base of the cupcake.
  • Eggs – The eggs help bind everything together so the cupcakes are set when baking.
  • Egg White – Helps the fluffy texture by adding air to the batter
  • Buttermilk – This is a key ingredient to fluffy cupcakes! It tenderizes the crumb and adds richness.

Strawberry Buttercream:

  • Unsalted Butter – Makes up the base of the frosting adding a rich and comforting buttery flavor.
  • Confectioners Sugar – This fine-milled sugar blends in with the butter and jam to create a smooth consistency with lots of sweetness.
  • Strawberry Jam – Adds strawberry flavor, texture, and beautiful pink color.
  • Cream – Used to create the desired thickness in the frosting.

HOW TO MAKE STRAWBERRY LEMON CUPCAKES

  1. Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside while making the cupcake batter.
  2. Whisk the dry ingredients: Add the cake flour, leavening agents, and salt into a medium-sized bowl and whisk until fully combined.
  3. Cream the butter and sugar: Add the butter to a stand mixer bowl with the paddle attachment. Cream on medium speed for 1 minute before scraping down the bowl and adding the sugar. Mix until light and fluffy for about 2 minutes. Then, add the lemon juice, zest, and extract and mix until incorporated.
  4. Add the eggs: To the wet lemon mixture, add the egg and two egg whites. Mix on medium speed for one minute until distributed into the batter.
  5. Mix in the dry ingredients with the buttermilk: To the bowl, alternate 1/3 of the dry ingredients at a time following the buttermilk making sure to start and end with the dry ingredients.
  6. Assemble and bake: Use a 3 tablespoon cookie scoop to distribute the batter into the prepared muffin liners filling 3/4 of the way. Bake for 12-22 minutes or until the cupcakes are set in the center. Remove from the oven and allow to cool.
Butter creamed in a stainless steel bowl.
Cream the butter.
Butter and eggs creamed in a stainless steel bowl on a yellow surface.
Add the eggs.
Lemon cupcake batter in a mixing bowl.
Lemon Cupcake Batter.
A muffin tin with muffin liners
Lined muffin tin.
A muffin tin filled with cupcake batter
Muffin tin filled with batter.
perfectly baked lemon cupcakes in a muffin tin.
Perfectly baked cupcakes.

Make the Strawberry Buttercream

  1. Cream the butter and sugar: Add the butter and sugar to the bowl of a stand mixer with the paddle attachment. Cream on low speed slowly bringing up to high until the butter is evenly mixed with the sugar. This will take about 1-2 minutes.
  2. Add the strawberry jam & cream: Add the strawberry jam along with the cream and continue to mix on medium speed until a light pink frosting is formed.
  3. Frost the cupcakes: Add the frosting to a piping bag with your favorite tip or use an offset spatula to frost the cupcakes. Serve and enjoy!
Strawberry buttercream made with strawberry jam in a mixing bowl.

HOW TO MAKE YOUR OWN BUTTERMILK FROM SCRATCH

If you can’t find buttermilk at the store, no worries! You can easily make your own using a few easy steps.

Simply fill the measuring cup with ½ cup of regular milk and take out 1 teaspoon. Replace it with lemon juice or vinegar. Let it sit for 10 minutes and voila! You’ve got homemade buttermilk.

TIPS FOR RECIPE SUCCESS

  • When mixing the wet and dry ingredients, its VERY important to not overmix. Overmixing will result in tough cupcakes that won’t be fluffy.
  • Be careful not to overfill your cupcake liners! These cupcakes don’t rise a ton, so filling them too high will result in spillage over the sides while baking.
  • Start with room temperature ingredients. This will help everything mix together more easily and prevent any clumps in the batter. If you forgot to take out your butter, learn how to soften butter quickly.
  • Before frosting, make sure the cupcakes are completely cooled. Otherwise, your frosting will melt right off!

Decorating Cupcakes

I like using a large star tip and piping bags to frost and decorate my cupcakes. Add a garnish of a sliced strawberry and lemon and you are set!

Strawberry lemon cupcakes shot overhead on white overlapping plates.

STORAGE AND FREEZING

Storing: Store cooled and frosted cupcakes in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

Freezing: Cupcakes freeze well unfrosted or frosted. To freeze, place cupcakes on a baking sheet lined with parchment paper and flash freeze for 60 minutes. Once frozen, transfer cupcakes to a freezer-safe bag or container and store in the freezer for up to three months. Let thaw overnight in the fridge before enjoying.

Recipe FAQ

Can I substitute the cake flour for all purpose? Yes you can but the cupcake wont be as fluffy. You can make your own cake flour too! For every cup of flour, remove 2 tablespoons and replace with two tablespoons corn starch. Mix well and you have cake flour!

Can I make this with fresh strawberries? Not in this recipe. I didn’t use fresh strawberries here because they would add too much moisture to the frosting.

Can I make this with bottled lemon juice? Yes of course, the measurements are the same.

WAYS TO ENJOY

  • Garnish your cupcakes with sliced lemon, or strawberry, or decorate with flowers.
  • Instead of strawberry frosting, try using a tart lemon buttercream frosting.
  • These cupcakes can also be topped with mascarpone buttercream frosting for a light, sweet, and tangy flavor.
  • Sprinkle with homemade streusel topping to add a crunchy layer of texture and flavor.
  • Enjoy them with the fresh lavender lemonade cocktail!
A strawberry lemon cupcake sitting on a white plate on a yellow surface.

Fluffy Strawberry Lemon Cupcakes

These Strawberry Lemon Cupcakes are light, fluffy, and have the perfect balance of sweet and tart! They are like a strawberry lemonade in cupcake form!
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Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: lemonade cupcakes, strawberry lemon cupcakes, strawberry lemonade cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 492kcal
Author: Sam Adler

Ingredients

  • 1 ¾ cup cake flour (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup granulated sugar (200g)
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • ½ tsp lemon extract
  • 1 egg (50g)
  • 2 egg white (70g)
  • ½ cup buttermilk at room temperature (118mL)

Strawberry Buttercream

  • 1 cup butter unsalted at room temperature (227 g)
  • 3 cups confectioners sugar 340g
  • ⅓ cup strawberry jam 105g
  • 1 tsp cream

Instructions

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined and set aside.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy. Add the lemon zest, 2 tsp lemon juice and ½ tsp lemon extract. Mix again for 10 seconds.
  • Scrape down the bowl and add the egg, 2 egg whites. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.

Make The Strawberry Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup softened butter, and 3 cups confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn’t spill out of the mixer.
  • Mix on high for 1-2 minutes
  • Next add in the 1/3rd cup strawberry jam and mix on medium for 1 minute. Add the cream and mix again for 10 seconds.
  • Frost the cupcakes using an offset spatula or piping bag and tips.

Notes

If you don’t have cake flour you can make your own- for every cup of flour, remove 2 tablespoons and replace with two tablespoons corn starch. Mix well and you have cake flour!

Nutrition

Nutrition Facts
Fluffy Strawberry Lemon Cupcakes
Amount Per Serving (1 cupcake)
Calories 492 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 76mg25%
Sodium 138mg6%
Potassium 62mg2%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 51g57%
Protein 4g8%
Vitamin A 752IU15%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Lemon, Strawberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
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mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
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fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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