Strawberry Lemon Cupcakes
Strawberry lemon cupcakes are a simple and delicate early summer dessert. Neither too fancy nor too ordinary, these tasty cupcakes have a delightful strawberry and lemon flavor. They’re great for those days when we want a quick, unpretentious yet elegant sweet treat. And the kids will love them, leaving nothing on their plates.
These cupcakes are also perfect for picnics. If you leave off the topping, you can transport them easily – and they’re still great even without it. They’re moist, fluffy, sweet and sour at the same time. And they are also simply beautiful and delicious.
Strawberry Lemon Cupcakes
Ingredients
For the cupcakes:
- 250 g flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/3 tsp salt
- 150 g sugar
- 80 g butter ,softened
- 200 g Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 100 g strawberries
For the topping:
- 400 ml whipping cream
- 2 tblsp powdered sugar
- 1 tblsp lemon juice
- Zest of 1 lemon
- strawberry coulis (see below)
Strawberry coulis
- 250 g strawberries
- 1/4 cup sugar
- 1/2 tbsp lemon juice
Instructions
For the cupcakes:
- Wash the strawberries, remove the stems, and blend them into a purée. Strain if you want a smoother texture, then set aside.
- Preheat the oven to 180°C (350–356°F) and prepare a 12-cup muffin pan.
- In a bowl, mix the flour, baking soda, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the yogurt and mix until smooth. Then gradually add the dry ingredients, mixing just until combined (don’t overmix).
- Stir in the vanilla extract and about 2 tablespoons of the strawberry purée.
- Divide the batter evenly between the muffin cups, filling them about 2/3 full. Add a small spoonful of strawberry purée on top of each and gently swirl with a knife.
- Bake for 25–27 minutes, until a toothpick inserted in the center comes out clean. Let them cool completely on a rack.
For the strawberry coulis:
- Place the strawberries, sugar, and lemon juice in a saucepan and simmer gently for 8–10 minutes, until the fruit softens.
- Blend until smooth, then strain if you prefer a finer texture. Let it cool completely.
For the topping:
- Whip the cream with powdered sugar until soft peaks form. Add the lemon zest and lemon juice and mix gently.
To finish:
- Top each cupcake with the lemon cream, add a spoonful of strawberry coulis, and finish with a fresh strawberry if you like.
- They’re simple, fresh, and always disappear quickly.
Notes
- Use ripe, sweet strawberries
The flavor really depends on them. If they’re not in season, the cupcakes can turn out a bit flat. - Don’t overmix the batter
Once you add the flour, mix just until combined—otherwise the cupcakes can become dense instead of soft and fluffy. - Strain the strawberry purée (optional but recommended)
It gives a smoother texture and prevents excess moisture in the batter. - Let the cupcakes cool completely before decorating
Otherwise, the whipped cream will melt and lose its shape.
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