Delightfully Fluffy Strawberry Lemon Cupcakes with Homemade Strawberry Buttercream
Prepare to fall in love with these Strawberry Lemon Cupcakes! They are wonderfully light, incredibly fluffy, and strike the perfect harmony between sweet and tangy flavors. Crowned with a luxurious homemade strawberry buttercream frosting, these delightful treats are an absolute must-have for any spring or summer gathering, whether it’s a casual BBQ, a friendly potluck, or a charming picnic!
Imagine your favorite refreshing strawberry lemonade transformed into an exquisite dessert – that’s precisely what these fluffy strawberry lemon cupcakes offer! Each bite delivers a burst of vibrant flavor, reminiscent of a sunny afternoon. These aren’t just any cupcakes; they are an experience, designed to bring joy and a taste of summer to your palate.
The foundation of these incredible treats is a perfectly balanced lemon cupcake base. Crafted with both lemon extract and fresh lemon juice, the flavor profile is wonderfully bright – not overly sweet, yet delightfully tart, capturing that quintessential lemonade taste. Just like my popular lemon blueberry cupcakes, these feature an irresistibly fluffy and light texture, making them the ultimate indulgence for warmer weather. This delicate crumb ensures every mouthful is a dream.
While the lemon cake is exceptional, the true star that elevates these cupcakes is undeniably the frosting! Our homemade strawberry buttercream frosting is luxuriously smooth and bursting with natural fruit flavor. It’s uniquely made with strawberry jam and powdered sugar, creating a creamy, delectable topping that perfectly complements the zesty lemon cupcake. The vibrant strawberry notes provide a beautiful contrast, completing a truly delicious and harmonious dessert.
As a trained pastry chef, I’ve had the pleasure of experimenting with a myriad of flavors, but there’s something about lemon that consistently draws me back. Its bright, refreshing profile is simply captivating! From this 5-star rated Lemon Pudding Bundt Cake to my zesty lemon buttercream and these truly *swoon-worthy* lemon curd cookies, lemon is a flavor I adore. These strawberry lemon cupcakes are another testament to its versatility and appeal.
For those times you crave pure lemon indulgence, you can certainly omit the strawberry element and whip up my ultra-delicious lemon cupcakes. However, for the full strawberry lemonade experience, pairing these bright, flavorful lemon cupcakes with either our signature strawberry buttercream or a tangy strawberry cream cheese frosting will make them absolutely perfect for any summer occasion.
Essential Ingredients for Perfect Strawberry Lemon Cupcakes
Crafting these delectable strawberry lemon cupcakes requires a selection of high-quality ingredients, each playing a crucial role in achieving that light, fluffy texture and vibrant flavor. Here’s what you’ll need for both the lemon cupcakes and the luscious strawberry buttercream:
- Cake Flour: This specialized flour is absolutely fundamental for achieving the desired light, airy, and soft texture in these cupcakes. It has a lower protein content compared to all-purpose flour, which prevents the development of too much gluten, resulting in a tender crumb that melts in your mouth.
- Baking Powder & Baking Soda: These two powerful leavening agents work in harmony to give the cupcakes their impressive rise and characteristic fluffiness. Baking powder acts quickly, while baking soda reacts with acidic ingredients like buttermilk and lemon juice, creating air pockets that keep the cake from becoming dense.
- Salt: A non-negotiable ingredient in nearly all baking recipes. Salt doesn’t just add flavor; it enhances the existing sweet and tart notes, providing balance. It also plays a vital role in activating the leavening agents, ensuring your cupcakes rise beautifully.
- Unsalted Butter: Using unsalted butter is crucial as it allows you complete control over the total salt content in your recipe. It also contributes a rich, creamy flavor and helps create that light, tender crumb when properly creamed with sugar.
- Granulated Sugar: Essential for sweetness, of course! Beyond just taste, sugar also helps retain moisture in the cupcakes, keeping them soft and fresh for longer.
- Lemon Zest & Lemon Juice: These two bring distinct elements of natural lemon flavor. Lemon zest provides aromatic, bright citrus oils, while fresh lemon juice delivers the tartness and liquid necessary for that authentic lemonade taste.
- Lemon Extract: This ingredient adds a more concentrated, robust lemon flavor to the cupcake base, ensuring the citrus notes truly shine through without adding too much liquid. It acts as a flavor booster alongside the natural lemon.
- Eggs: Eggs serve multiple purposes in baking: they act as a binding agent, holding all the ingredients together; they add richness; and they contribute to the structure and stability of the cupcakes as they bake.
- Egg Whites: Specifically adding extra egg whites helps to enhance the fluffy texture of the cupcakes. When whipped and incorporated, they introduce air into the batter, resulting in an incredibly tender and light crumb.
- Buttermilk: A secret weapon for fluffy cupcakes! Buttermilk is acidic, which reacts with the baking soda to promote rise. More importantly, its acidity tenderizes the gluten in the flour, yielding an incredibly moist and tender crumb, while also adding a subtle richness that elevates the overall flavor.
For the Strawberry Buttercream:
- Unsalted Butter: Forms the luscious, rich base of our buttercream frosting, contributing a comforting, buttery flavor that is simply irresistible. As with the cupcakes, unsalted allows for salt control.
- Confectioners Sugar (Powdered Sugar): This finely milled sugar is essential for creating a smooth, creamy, and lump-free frosting consistency. It dissolves easily into the butter and jam, providing ample sweetness without any gritty texture.
- Strawberry Jam: The star of the buttercream! Strawberry jam infuses the frosting with genuine, concentrated strawberry flavor and also imparts a beautiful, natural pink color. Its slight pectin content can also help stabilize the frosting.
- Cream (Heavy Cream or Milk): Used to adjust the consistency of the frosting. A splash of cream helps achieve that perfectly smooth, pipeable texture, allowing you to control the thickness to your preference.
Handy Ingredient Substitutions
Don’t fret if you’re missing an ingredient or two! Here are some simple and effective substitutes to ensure your baking plans stay on track and your strawberry lemon cupcakes turn out perfectly delicious:
Cake Flour: If your pantry is out of cake flour, an excellent substitute can be made right at home with all-purpose flour. While your cupcakes might not reach the *exact* same level of ethereal fluffiness, they will still be wonderfully soft. To make your own cake flour, for every cup of all-purpose flour required in the recipe, remove 2 tablespoons of flour and replace them with 2 tablespoons of corn starch. Sift these two ingredients together thoroughly to ensure they are well combined, and voilà! You have a homemade cake flour substitute ready to use.
Buttermilk: No buttermilk on hand at the grocery store? No problem! You can effortlessly create your own homemade version, which works just as well and is incredibly easy. Simply measure out ½ cup of regular milk (dairy or non-dairy will work). Remove 1 teaspoon of milk and replace it with either 1 teaspoon of fresh lemon juice or white vinegar. Give it a gentle stir and then let the mixture sit undisturbed for about 5-10 minutes. During this time, the milk will curdle slightly and thicken, mimicking the consistency and acidity of true buttermilk. This homemade version will contribute the same tenderness and moisture to your cupcakes.
How to Bake These Beautiful Cupcakes
Follow these detailed steps to create perfectly fluffy lemon cupcakes, ready to be adorned with our delightful strawberry buttercream:
- Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Set the prepared tin aside while you prepare the cupcake batter, ensuring everything is ready for a smooth baking process.
- Whisk the Dry Ingredients: In a medium-sized mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Use a whisk to thoroughly combine these ingredients, ensuring there are no clumps and that the leavening agents are evenly distributed throughout the flour. This step is crucial for an even rise.
- Cream the Butter and Sugar: Add the softened unsalted butter to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Cream the butter on medium speed for about 1 minute until it’s smooth. Stop the mixer, scrape down the sides of the bowl to ensure all butter is incorporated, then add the granulated sugar. Continue to mix on medium speed for approximately 2 minutes, or until the mixture becomes light, fluffy, and pale in color. Next, add the lemon zest, fresh lemon juice, and lemon extract. Mix for another 10-15 seconds until these flavorings are fully incorporated.
- Incorporate the Eggs: Scrape down the bowl once more to gather all ingredients. Add the whole egg and the two egg whites to the wet lemon mixture. Mix on medium speed for about 1 minute, allowing the eggs to fully integrate into the batter, adding richness and structure.
- Alternate Dry Ingredients with Buttermilk: This step is key for a tender crumb. With the mixer on low speed, add ⅓ of the dry ingredient mixture to the wet ingredients. Mix just until combined. Then, add ½ of the buttermilk and mix briefly. Continue to alternate, adding another ⅓ of the dry ingredients, followed by the remaining buttermilk, and finally the last ⅓ of the dry ingredients. Remember to start and end with the dry ingredients. Mix only until the ingredients are just combined; be very careful not to overmix the batter, as this can lead to tough cupcakes.
- Assemble and Bake: Using a 3-tablespoon cookie scoop or a spoon, evenly distribute the cupcake batter into the prepared muffin liners, filling each about ¾ of the way full. This ensures even baking and prevents spillage. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean, indicating they are fully baked and set. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Crafting the Irresistible Strawberry Buttercream
Once your lemon cupcakes are cooling, it’s time to prepare the star topping – the vibrant strawberry buttercream:
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter and confectioners’ sugar. Start mixing on a low speed to gradually incorporate the sugar into the butter, preventing a cloud of sugar dust. Once most of the sugar is absorbed, increase the speed to medium-high. Cream the mixture for 1-2 minutes until it becomes light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the Strawberry Jam & Cream: With the mixer still on medium speed, add the strawberry jam along with the cream. Continue to mix for another 1-2 minutes, or until the jam is fully incorporated and the frosting takes on a beautiful, even light pink color and a smooth consistency. If the frosting seems too thick, add a tiny bit more cream (¼ teaspoon at a time) until it reaches your desired pipeable consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, transfer the strawberry buttercream to a piping bag fitted with your favorite decorative tip (a large star tip works beautifully for an elegant swirl). Alternatively, use an offset spatula for a rustic, charming look. Generously frost each cupcake, then serve and enjoy these delightful sweet and tart treats!
Expert Recipe Tips for Success
Achieving bakery-quality strawberry lemon cupcakes is easier than you think with these simple, yet crucial tips. Pay attention to these details, and your baking experience will be smooth and rewarding:
- Avoid Overmixing the Batter: This is arguably the most critical tip for fluffy cupcakes. When combining the wet and dry ingredients, mix them *just* until they are incorporated and no streaks of flour remain. Overmixing develops gluten in the flour, which will result in tough, dense, and chewy cupcakes rather than the light, airy texture we’re aiming for. A few lumps are perfectly fine!
- Don’t Overfill Cupcake Liners: Be mindful not to fill your cupcake liners more than ¾ full. These cupcakes have a good rise, but overfilling can cause the batter to spill over the sides of the liners during baking, creating a messy tin and awkwardly shaped cupcakes. Filling them correctly ensures beautiful, domed tops.
- Use Room Temperature Ingredients: This tip applies to both the butter and the buttermilk (and eggs!). Room temperature ingredients emulsify much more easily, meaning they blend together smoothly and evenly. This prevents any clumps in your batter and creates a uniform texture. If you forgot to take out your butter in advance, don’t worry – you can learn how to soften butter quickly with a few tricks!
- Ensure Cupcakes are Completely Cooled Before Frosting: Patience is a virtue when it comes to frosting! It is absolutely essential that your cupcakes are entirely cool to the touch before you even think about applying the buttercream. If the cupcakes are even slightly warm, your beautiful, creamy frosting will melt right off, creating a sticky, unappetizing mess. Plan ahead and allow ample cooling time.
- Scrape Down the Bowl: During the creaming and mixing stages, make sure to frequently scrape down the sides and bottom of your mixing bowl with a spatula. This ensures that all ingredients are thoroughly incorporated and prevents pockets of unmixed butter or sugar, leading to a consistent batter and even bake.
- Measure Accurately: Baking is a science! For the best results, use a kitchen scale to measure your dry ingredients, especially flour, by weight (grams) instead of volume (cups). This provides far greater accuracy and consistency in your baking.
Elevate Your Cupcake Decorating
A beautifully decorated cupcake is a treat for the eyes as well as the palate! I find that using a large star tip with sturdy piping bags yields the most elegant and professional-looking swirls of frosting. Simply fill your piping bag with the luscious strawberry buttercream and pipe a generous swirl on top of each cooled cupcake. For an extra touch of sophistication and fresh flavor, add a vibrant garnish of a thinly sliced fresh strawberry and a small wedge of lemon. This not only enhances the visual appeal but also reinforces the delightful strawberry and lemon flavors. With minimal effort, you’ll have show-stopping cupcakes that are sure to impress!
Storing and Freezing for Freshness
Want to enjoy these delicious strawberry lemon cupcakes beyond baking day? Proper storage is key to maintaining their freshness and wonderful flavor. Here’s how to store them, whether frosted or unfrosted:
Storing: Once your cupcakes are completely cooled and frosted, transfer them to an airtight container. They can be stored at room temperature for up to 3-4 days, maintaining their best texture and flavor. If you need them to last longer, or if your kitchen is particularly warm, you can store them in the refrigerator for up to one week. Just be sure to bring them back to room temperature for about 30 minutes before serving for the best taste and texture.
Freezing: These cupcakes freeze exceptionally well, whether they are frosted or unfrosted, making them perfect for meal prepping or saving for a future craving!
To freeze, place the unfrosted or frosted cupcakes on a baking sheet lined with parchment paper. Ensure they are not touching each other. Flash freeze them for about 60 minutes, or until they are solid. This prevents them from sticking together. Once individually frozen, transfer the cupcakes to a freezer-safe bag or an airtight container, layered with parchment paper if needed. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply let them thaw overnight in the refrigerator. For frosted cupcakes, allowing them to come to room temperature for a short while after thawing will greatly improve the buttercream’s consistency. Enjoy your delicious homemade treats whenever the craving strikes!
Fluffy Strawberry Lemon Cupcakes
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Ingredients
- 1 ¾ cup cake flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 tsp lemon zest
- 2 tsp lemon juice
- ½ tsp lemon extract
- 1 egg, (50g)
- 2 egg white, (70g)
- ½ cup buttermilk, at room temperature (118mL)
Strawberry Buttercream
- 1 cup butter unsalted, at room temperature (227 g)
- 3 cups confectioners sugar, 340g
- ⅓ cup strawberry jam, 105g
- 1 tsp cream
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
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In a medium size bowl, combine 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until fully combined and set aside.
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In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the ½ cup unsalted butter for 1 minute on medium speed. Scrape down the bowl, then add 1 cup granulated sugar.
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Mix on medium speed for 2 minutes until light and fluffy. Add the 1 tsp lemon zest, 2 tsp lemon juice, and ½ tsp lemon extract. Mix again for 10 seconds until incorporated.
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Scrape down the bowl and add 1 egg and 2 egg whites. Mix for 1 minute on medium speed until distributed into the batter.
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Add in ⅓ of the dry ingredients, then half of the ½ cup buttermilk, and alternate, making sure to start and end with the dry ingredients.
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Mix only until just combined. Do not overmix to keep the cupcakes fluffy.
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Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners, filling each ¾ of the way full. Bake for 18-22 minutes or until the cake is set and a wooden skewer comes out clean.
Make The Strawberry Buttercream
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In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup softened unsalted butter and 3 cups confectioners sugar. Cream on low speed initially, slowly increasing to high once the sugar is mostly incorporated to prevent spillage.
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Mix on high for 1-2 minutes until light and fluffy.
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Next, add in ⅓ cup strawberry jam and mix on medium speed for 1 minute. Add 1 tsp cream and mix again for 10 seconds until smooth and a light pink frosting is formed.
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Once cupcakes are completely cooled, frost them using an offset spatula or a piping bag with your favorite tips.
Notes
To make your own buttermilk, add 1 teaspoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles.
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