Description
Delightful cupcakes combining the sweetness of ripe strawberries and the zesty freshness of lemon, topped with creamy lemon frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
- 1/4 cup butter, softened (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon juice, and lemon zest until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced strawberries. Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely. For the frosting, beat together the softened butter, powdered sugar, and lemon juice until creamy. Frost the cooled cupcakes and garnish with extra strawberries if desired.
Notes
For best results, ensure all ingredients are at room temperature and do not overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg