Lemon Cupcakes with Strawberry Buttercream (Printable Version)

Zesty lemon cupcakes with creamy strawberry buttercream frosting

# What You Need:

→ Lemon Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons fresh lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract

→ Strawberry Buttercream

12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1/3 cup fresh strawberries, hulled and pureed
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter in a medium bowl until creamy. Add powdered sugar gradually, beating until smooth.
09 - Mix in strawberry puree, vanilla extract, and pinch of salt. Beat until fluffy and pink. Adjust consistency with extra powdered sugar or puree as needed.
10 - Once cupcakes are completely cool, pipe or spread strawberry buttercream on top.

# Expert Advice:

01 -
  • The strawberry buttercream gets its gorgeous pink color completely naturally from fresh berries
  • These cupcakes stay moist for days thanks to the lemon juice and milk working together
  • They're fancy enough for birthdays but simple enough for a Tuesday afternoon treat
02 -
  • Room temperature ingredients make all the difference in achieving that light, fluffy texture
  • Overmixing the batter will make tough cupcakes, so stop as soon as the flour disappears
  • Completely cool cupcakes before frosting or the buttercream will melt right off
03 -
  • Use a microplane for the finest zest that incorporates seamlessly into the batter
  • Roll lemons on the counter before juicing to extract every last drop of liquid
  • Add a drop of pink food gel if you want a more vibrant frosting color

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