Strawberry Lemon Cupcakes

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    35 mins

  • Servings

    12 cupcakes

  • Course

    Dessert

  • Cuisine

    American

Strawberry Lemon Cupcakes

Made with a tart lemon pudding batter and a sweet strawberry puree frosting, these Strawberry Lemon Cupcakes are perfect for pot lucks, parties and bake sales.

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Ingredients

Servings
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup butter melted
  • 1 cup granulated sugar
  • 2 eggs room temperature if possible
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 3 tablespoons fresh lemon juice approximately 1 lemon
  • 3.4 ounces instant lemon pudding mix (dry mix, do not make pudding)

Strawberry Frosting

  • 1 cup butter softened
  • 1/4 cup Strawberry Puree
  • 3-4 cups powdered sugar
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Instructions

  1. Begin by preheating your oven to 350° then lining a cupcake pan with cupcake liners.
  2. In a medium sized bowl, mix together the flour, salt and baking powder then set this aside.
  3. Next, in a large bowl, combine the melted butter and sugar together using an electric mixer. To this mixture, add the eggs one at a time and continue to mix this together until well combined. After the eggs are combined, stir in the vanilla extract, lemon juice, dry pudding mix and milk. Combine all of this together until smooth.
  4. Once smooth, slowly add the flour mixture that was set aside earlier to the bowl of wet ingredients and continue to mix. Make sure to take a spatula and scrape the sides of the bowl to make sure everything is evenly combined. 
  5. Fill the cupcake liners about 2/3 full of the cupcake batter. It tends to scoop easier with a spoon or cookie scoop because the batter is thick. 
  6. Bake for about 15-20 minutes and check for doneness by poking the cupcakes with a toothpick to see if it comes out clean. Transfer these cupcakes to a cooling rack and begin on the frosting.

Frosting

  1. For the frosting, use a mixer to beat the softened butter on high until light and fluffy, this usually takes about 2 to 3 minutes. Pour in the strawberry puree and gradually add in 3 cups of the powdered sugar to the fluffy butter and continue to combine until smooth. 
  2. If needed, add the remaining cup of powdered sugar to the frosting and continue to combine this until smooth. Make sure the cupcakes are completely cooled before frosting them with the strawberry frosting. You can frost them using a spatula, or if you want to get fancy, a Wilton 1B Large tip.

Notes

  • Please read post above for full discussion, tips and answers to frequently asked questions.
  • Strawberry Puree – To make a strawberry puree, combine 16oz of frozen strawberries, 2 tablespoons (or more to taste) of granulated sugar, and 1 tablespoon lemon juice. Blend until smooth in a food processor or mixer. Make sure when blending the strawberry puree to really make it smooth, you don’t want big chunks of strawberries to get stuck in the piping tip. You can also use store bought strawberry puree if desired.
  • Storage – You can store these cupcakes frosted in an airtight container for about 3 days in room temperature or in the fridge for a week. If you want, you can freeze the unfrosted cupcakes for up to 3 months. When you’re ready to eat them just defrost and put the icing on them when ready to serve. 

Nutrition Information

Show Details
Calories 544kcal (27%) Carbohydrates 71g (24%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 100mg (33%) Sodium 367mg (15%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 884IU (18%) Vitamin C 3mg (3%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories kcal

% Daily Value*

Calories 544kcal 27%
Carbohydrates 71g 24%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 367mg 15%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 47g 94%
Vitamin A 884IU 18%
Vitamin C 3mg 3%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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