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Lemon Cupcakes with Strawberry Frosting

Lemon Cupcakes with Strawberry Frosting for Summer Bliss

Delight in these Lemon Cupcakes with Strawberry Frosting, a perfect summer treat that combines zesty lemon and sweet strawberries.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Provides structure to the cupcakes
  • 1 tsp Baking Powder Acts as a leavening agent
  • 1/2 tsp Salt Enhances overall flavor
  • 1/2 cup Unsalted Butter Adds moisture and richness
  • 1 cup Granulated Sugar Sweetens the batter
  • 1 tbsp Lemon Zest Infuses fresh lemon flavor
  • 2 large Eggs Provides structure and moisture
  • 1 tsp Vanilla Extract Adds depth of flavor
  • 1/2 cup Milk Contributes moisture
  • 1/2 cup Sour Cream Ensures richness
  • 1/4 cup Fresh Lemon Juice Brightens flavor
For the Strawberry Frosting
  • 1 cup Strawberries Provides natural sweetness
  • 2 cups Powdered Sugar Sweetens the frosting
  • 1/4 cup Whipping Cream Adjusts consistency of frosting

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • blender or food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (160°C fan forced). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
  3. Beat together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture alternating with sour cream, milk, and lemon juice. Mix until combined.
  6. Spoon the batter into the prepared muffin tins, filling each liner about two-thirds full.
  7. Bake for 15-18 minutes, until a toothpick inserted comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
  8. Puree the strawberries, strain, and simmer until thickened, about 5-10 minutes, then cool.
  9. Beat softened butter until creamy, gradually add powdered sugar and cooled strawberry puree until the desired consistency.
  10. Frost each cooled cupcake generously with strawberry frosting.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, avoid overmixing the batter and ensure cupcakes are completely cooled before frosting.

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