Lemon Cupcakes With Strawberry Buttercream (Printable)
Zesty lemon cupcakes with creamy pink strawberry frosting for spring
# What You'll Need:
→ Lemon Cupcakes
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→ Strawberry Buttercream
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# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter in a medium bowl until creamy. Add powdered sugar gradually, beating until smooth.
09 - Mix in strawberry puree, vanilla extract, and pinch of salt. Beat until fluffy and pink. Adjust consistency with additional powdered sugar or puree as needed.
10 - Pipe or spread strawberry buttercream on completely cooled cupcakes.
# Expert Tips:
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- The strawberry buttercream gets its gorgeous pink color completely naturally, from fresh strawberries
- These cupcakes balance tangy lemon and sweet strawberry in every single bite
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- All your ingredients must be at room temperature or the batter will curdle and become dense
- Overmixing after adding flour makes tough cupcakes, stop as soon as you see no dry flour
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- Zest your lemons before juicing them, it is so much easier to handle the whole lemon first
- Pat your strawberry puree with a paper towel if it seems too watery before adding to buttercream