Description

These Strawberry Lemon Cupcakes taste like pure sunshine—soft, fluffy vanilla-lemon sponge studded with juicy strawberries, topped with a creamy strawberry-lemon buttercream. They’re bright, sweet, and a little tangy, making them perfect for spring parties, birthdays, baby showers, or an easy weekend bake when you want something cheerful and homemade.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 cup (120ml) whole milk, room temperature
1/2 cup (120g) plain Greek yogurt, room temperature
1 cup (150g) fresh strawberries, finely chopped and patted dry
Frosting: 1 cup (226g) unsalted butter, softened
Frosting: 3 1/2 cups (420g) powdered sugar, sifted
Frosting: 2 tablespoons fresh lemon juice
Frosting: 1 teaspoon lemon zest
Frosting: 3 tablespoons strawberry puree (fresh strawberries blended smooth)
Frosting: 1–2 tablespoons milk (only if needed for texture)
Optional garnish: strawberry slices + extra lemon zest

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Instructions

Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine sugar and lemon zest. Rub together with your fingertips for 20–30 seconds until fragrant.
Add softened butter to the lemon sugar and beat for 2–3 minutes until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the lemon juice.
Add half the dry ingredients and mix on low just until mostly combined.
Add milk and Greek yogurt, mixing gently until smooth.
Add the remaining dry ingredients and mix just until no flour streaks remain (do not overmix).
Fold in the chopped strawberries with a spatula.
Divide batter evenly among liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer cupcakes to a rack to cool completely.
Make the frosting: Beat butter until smooth and creamy (about 1 minute).
Add powdered sugar gradually, mixing on low until incorporated, then increase speed and beat until fluffy.
Beat in lemon juice, lemon zest, and strawberry puree. If needed, add milk 1 tablespoon at a time to reach a smooth, pipeable consistency.
Frost completely cooled cupcakes. Garnish with strawberry slices or extra lemon zest if desired.

Notes

Tips for the best texture: Chop strawberries very small and pat them dry to prevent sinking and excess moisture. Stop mixing as soon as the flour disappears—overmixing makes cupcakes dense. Make-ahead: Bake cupcakes (unfrosted) up to 24 hours ahead; store airtight at room temperature. Frost the day you serve for the freshest look. Storage: Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 20–30 minutes before serving for the softest crumb. Substitutions: Swap Greek yogurt with sour cream; use frozen strawberries only if thawed, drained very well, and patted dry.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 140mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg