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Moist lemon cupcakes topped with a creamy strawberry frosting made from fresh ingredients, capturing bright summer flavors without any artificial additives.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (187.5 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons lemon zest (from about 2–3 lemons)
  • 2 large eggs, whisked
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup milk (60 ml)
  • 1/4 cup sour cream (60 ml)
  • 1/4 cup lemon juice (60 ml), freshly squeezed
  • 8 ounces strawberries (226 grams), fresh or frozen
  • 3/4 cup unsalted butter (168 grams), softened but still slightly firm (for frosting)
  • 3–4 cups powdered sugar (330–440 grams), to adjust sweetness and consistency
  • 1 tablespoon whipping cream (15 ml), optional, to thin the frosting if needed

Instructions

  1. Preheat oven to 350°F (180°C or 160°C fan) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter, granulated sugar, and lemon zest with a mixer until light and fluffy, about 2–3 minutes.
  4. Add whisked eggs and beat until combined.
  5. On low speed, mix in one-third of the flour mixture, then stir in sour cream.
  6. Scrape down sides and bottom of the bowl with a spatula.
  7. Add another third of flour mixture, then mix in milk until just blended.
  8. Scrape bowl again and beat in remaining flour mixture.
  9. Gently fold in freshly squeezed lemon juice, smoothing out any lumps.
  10. Scoop batter into lined muffin cups, filling each about two-thirds to three-quarters full.
  11. Bake on the oven’s middle rack for 15–18 minutes or until a toothpick comes out clean; cool in pan 10 minutes then transfer to wire rack to finish cooling.
  12. Core strawberries to remove white centers.
  13. Blend strawberries until smooth in a food processor or blender.
  14. Push puree through a metal sieve to remove seeds.
  15. Simmer seedless strawberry puree in a saucepan over medium-low heat, stirring occasionally, until it thickens like jam (~15 minutes).
  16. Remove from heat and cool completely (chill in fridge or freezer to speed).
  17. Beat softened butter for frosting until light and fluffy.
  18. Add 2 cups powdered sugar and beat on low speed to combine.
  19. Turn mixer off, add 2–3 tablespoons cooled strawberry puree, and beat until incorporated.
  20. Slowly add remaining powdered sugar about 1/2 cup at a time, mixing until desired sweetness and texture are reached; add 1–2 more tablespoons puree as needed.
  21. If frosting is too thin or starts separating, add 1 tablespoon whipping cream and adjust thickness with powdered sugar or cream as needed.
  22. Once cupcakes are cooled, frost using a piping bag fitted with tip (e.g., 1M) or spread with a knife.

Notes

Ensure butter, eggs, and milk are at room temperature for the best texture., Add dry and wet ingredients alternately to ensure a soft, even crumb., Avoid overmixing to keep cupcakes light and fluffy., Fill cupcake liners about three-quarters full to prevent batter overflow during baking., Frozen strawberries can be used but thaw, drain, and simmer longer for proper thickness., Cook strawberry puree until jam-like before mixing into frosting to avoid runny consistency., Store frosted cupcakes in an airtight container in the refrigerator up to 3 days; frost fresh on serving day., Unfrosted cupcakes freeze well up to 2 months; thaw in fridge before frosting., Cream cheese can be added to frosting for tangy flavor, reducing powdered sugar slightly., Dairy-free substitutions can be made with dairy-free butter, milk, and thick yogurt for sour cream.

Nutrition

Find it online: https://gingerbaking.com/strawberry-lemonade-cupcakes/