Description
These Strawberry Lemon Cupcakes combine the zesty brightness of lemon with the sweet freshness of strawberries, baked into moist, tender cupcakes and topped with a creamy strawberry cream cheese frosting and a dollop of tangy lemon curd. Perfect for spring or summer gatherings, these cupcakes offer a delightful balance of citrus and berry flavors in every bite.
Ingredients
Cupcake Batter
- ¾ cup salted butter, softened
- 1¼ cups granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon oil (or 1 tablespoon lemon extract)
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1½ cups whole milk
- ⅓ cup mayonnaise
- ⅓ cup fresh lemon juice
Frosting & Garnish
- 1 recipe strawberry cream cheese frosting
- ½ cup lemon curd
- Fresh strawberries, halved for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line muffin tins with cupcake liners and set aside.
- Cream Butter and Sugar: In a stand mixer bowl or using a hand mixer, beat the softened butter and granulated sugar on medium speed for about 2 minutes, scraping down the sides midway, until fluffy and pale yellow.
- Add Flavorings and Eggs: Beat in the lemon zest, vanilla extract, lemon oil, and eggs. Continue beating for 2 more minutes to combine fully.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Prepare Wet Mixture: In another small bowl, whisk together the whole milk, mayonnaise, and fresh lemon juice until smooth.
- Combine Ingredients in Batches: Add one-third of the milk mixture to the butter and sugar mixture; beat until combined. Then add half of the flour mixture and mix briefly. Next, add another third of the milk mixture, the remaining flour mixture, and finally the remaining milk mixture. Beat just enough each time to incorporate ingredients without overmixing.
- Fill Muffin Tins: Transfer the batter into the lined muffin tins, filling each about two-thirds full.
- Bake: Bake for 17 minutes or until a toothpick inserted into the center of cupcakes comes out with a few moist crumbs.
- Cool: Let cupcakes cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely.
- Core Cupcakes: Using a serrated spoon or piping tip, carefully scoop out a small portion (about 1 teaspoon) from the top-center of each cooled cupcake to create a cavity.
- Fill with Lemon Curd: Using a piping bag, a Ziploc bag with the corner snipped off, or a squeeze bottle, fill each cupcake cavity with lemon curd.
- Prepare Frosting: Prepare the strawberry cream cheese frosting according to the recipe.
- Frost Cupcakes: Pipe or spread the strawberry cream cheese frosting over the filled cupcakes to cover the lemon curd completely.
- Garnish: Top each cupcake with halved fresh strawberries for a decorative and flavorful finish.
Notes
- Room temperature eggs and butter help create a smoother batter.
- Do not overmix the batter to keep cupcakes tender and light.
- If lemon oil is unavailable, lemon extract is a good substitute.
- Lemon curd can be homemade or store-bought depending on preference and convenience.
- Make sure cupcakes are fully cooled before coring and filling to prevent crumbling.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
