Strawberry Lemon Cupcakes
User Reviews
5
Strawberry Lemon Cupcakes
Description
Strawberry Lemon Cupcakes feature a lemon-infused cupcake made with all-purpose flour, leavening agents, sour cream, buttermilk, lemon juice, and lemon zest. The use of sour cream and buttermilk contributes moisture and tenderness to the cake. The batter is baked initially at a higher temperature to encourage rise, then at a lower temperature to finish baking, resulting in a nicely domed cupcake with a soft crumb.
The strawberry buttercream is crafted by beating softened butter with powdered sugar and incorporating pureed fresh strawberries along with vanilla and optional strawberry extract. This frosting delivers a smooth, creamy texture with a delicate strawberry flavor that complements the lemon cupcakes. The contrast between the citrus cupcake and sweet berry frosting creates a layered taste experience.
These cupcakes can be decorated by piping the strawberry buttercream with a star tip and served as a special dessert for occasions such as spring or summer gatherings. The frosting recipe yields enough for 24 cupcakes.
For best results, use room temperature eggs and sour cream to ensure smooth batter consistency. Puree the strawberries thoroughly to minimize lumps in the frosting. The initial five-minute bake at 375°F helps the cupcakes rise well before reducing the heat to 350°F for the remainder of baking. Variations can be made by substituting other berries in the frosting or trying a coconut buttercream.
Ingredients
Lemon Cupcakes
- 2 cups all-purpose flour
- 1 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter melted, unsalted
- 1/4 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 egg room temperature
- 1/2 cup sour cream room temperature
- 1/4 cup buttermilk
- 1/4 cup lemon juice
- lemon zest of two
Strawberry Buttercream
- 1 cup butter 2 sticks, softened, unsalted
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 3 Tablespoons strawberry pureed, fresh
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners and set aside.
- In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda.
- In a separate large bowl, whisk together the melted butter, vegetable oil, and granulated sugar. Whisk in the eggs. Add the sour cream, buttermilk, lemon juice, and lemon zest, and whisk until combined.
- Add the dry ingredients to the wet batter and stir together until just combined.
- Divide the batter evenly between the liners, about 3 tablespoons of batter each. Bake for 5 minutes in the preheated oven, then lower the temperature to 350 degrees Fahrenheit and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool slightly in the muffin pan before placing on a wire rack to cool completely.
- To make the strawberry buttercream, beat the softened butter over medium speed with an electric mixer until creamy. Continue to beat over medium speed as you gradually add the powdered sugar and salt. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar. Add the strawberry puree, vanilla extract, and strawberry extract if using. Beat over medium speed until frosting is light and fluffy. Frost the cupcakes and add any desired toppings such as sliced strawberries, lemon wedges, or sprinkles.
Notes
- Use room temperature eggs and sour cream for a smooth, well-incorporated batter.
- Puree fresh strawberries thoroughly to reduce lumps in the frosting; a blender or food processor works well.
- The strawberry extract is optional; taste the frosting first before adding it to adjust flavor intensity.
- Start baking the cupcakes at 375°F for 5 minutes to promote a good rise, then reduce to 350°F to finish baking.
- The frosting quantity is sufficient to decorate 24 cupcakes using a piping tip such as Wilton 1M.
- Flavor variations can be made by substituting the strawberry puree for other berry purees or by using a different frosting like coconut buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 147mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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