Description
Sweet strawberry lemon cupcakes blend tangy citrus with delicate berry notes, creating a delightful dessert that dances between refreshing and indulgent. Delicate crumb and zesty frosting invite you to savor each moist, flavorful bite of pure summer happiness.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup fresh strawberries, chopped
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1/2 cup unsalted butter
Leavening and Binding:
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Finishing Ingredients:
- 1 cup powdered sugar
- 2 tbsp lemon zest
- 1/4 cup heavy cream
- 4 oz cream cheese
- 2 tbsp strawberry preserves
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry mixture.
- Cream butter and granulated sugar in a separate large bowl until light and fluffy, using an electric mixer.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition.
- Fold in chopped strawberries, lemon juice, and vanilla extract, ensuring even distribution throughout the batter.
- Gently blend the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow to cool completely on a wire rack.
- Prepare the frosting by beating cream cheese until smooth, then gradually mix in powdered sugar and heavy cream.
- Fold in lemon zest to enhance the citrusy flavor of the frosting.
- Once cupcakes are cooled, pipe or spread the cream cheese frosting on top of each cupcake.
- Garnish with a small dollop of strawberry preserves in the center of each frosted cupcake.
- Chill for 15 minutes to set the frosting before serving.
Notes
- Prevent strawberry sinking by tossing chopped pieces in a light dusting of flour before adding to the batter, which helps distribute fruit evenly throughout the cupcakes.
- Create dairy-free version by substituting butter with coconut oil and using vegan cream cheese alternatives for a plant-based friendly dessert.
- Enhance moisture by not overmixing the batter, which can lead to tough, dense cupcakes; mix until ingredients are just combined for tender, light texture.
- Control sweetness by adjusting lemon zest and using fresh, ripe strawberries to naturally intensify fruity flavors without excessive sugar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 272
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg