Strawberry Lemon Cupcakes
Beautiful, soft cupcakes with a bright strawberry flavor and a fresh hint of lemon. They’re light, slightly tangy, and perfect for when you want something fruity and not overly sweet.
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
Chef Tips:
- 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.
Tried this recipe?Let us know how it was!