Best 3 Strawberry Lemon Cupcakes Recipes

Indulge in a delightful culinary journey with our tantalizing Strawberry Lemon Cupcakes. These treats are a symphony of flavors, combining the sweet tartness of strawberries with the refreshing zest of lemon. Each cupcake is a perfect balance of fluffy texture and moist crumb, topped with a luscious cream cheese frosting that elevates the experience to pure bliss.

This recipe collection offers a variety of options to cater to your baking preferences and dietary needs. Choose from classic, gluten-free, and vegan variations, each meticulously crafted to ensure a delectable outcome. The comprehensive instructions and step-by-step guide ensure a seamless baking experience, whether you're a seasoned baker or a novice in the kitchen.

Embark on a culinary adventure as you explore the nuances of each recipe. Discover the secrets of achieving the perfect balance of flavors, the techniques for creating a light and airy texture, and the art of crafting a frosting that complements the cupcakes harmoniously.

Immerse yourself in the world of baking and treat your taste buds to the delightful symphony of Strawberry Lemon Cupcakes. With our comprehensive guide, you'll create culinary masterpieces that will leave a lasting impression on your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY LEMON CUPCAKES

Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE image

Yield 18 servings

Number Of Ingredients 17

Ingredients

Cupcakes:
2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
3/4 cup buttermilk
1/2 cup fresh lemon juice
1/4 cup finely grated lemon peel
Glaze and topping:
3/4 cup (or more) powdered sugar
3 tbsp unsalted butter
3 tbsp limoncello or other lemon liquer
3 tbsp fresh lemon juice
1 1/2 tsp freshly grated lemon peel
18 strawberries

Steps:

For cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin cups with paper liners. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time. Beat in dry ingredients in three additions alternately with buttermilk in two additions. Beat in lemon juice and lemon peel. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Transfer cupcakes to racks. Meanwhile, prepare glaze and topping: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin. Spoon 1 tsp warm glaze over each warm cupcake. Cool cupcakes completely. Arrange 1 strawberry atop each cupcake. Drizzle remaining limoncello glaze over. Let cupcakes stand until glaze sets, about 2 hours.

LEMON CUPCAKES WITH STRAWBERRY FROSTING

Lemon Cupcakes with Strawberry Frosting image

I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! - Emma Sisk, Plymouth, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 package white cake mix (regular size)
1/4 cup lemon curd
3 tablespoons lemon juice
3 teaspoons grated lemon zest
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/4 cup seedless strawberry jam
2 tablespoons 2% milk
1 cup sliced fresh strawberries

Steps:

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate (29g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Ensure your oven is preheated to the correct temperature before baking the cupcakes. This helps ensure they rise evenly and have a consistent texture.
Use fresh strawberries for the best flavor and texture. If using frozen strawberries, thaw them completely before using and pat them dry to remove excess moisture.
To achieve a moist and fluffy cupcake, cream the butter and sugar together until light and fluffy. This incorporates air into the mixture, which helps the cupcakes rise.
Gradually add the eggs one at a time, beating well after each addition. This prevents the batter from curdling.
Sift the flour, baking powder, and salt together before adding them to the wet ingredients. This ensures they are evenly distributed and prevents lumps.
Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
Fill the cupcake liners about 2/3 full. This allows the cupcakes to rise without overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly cupcakes.
Allow the cupcakes to cool completely before frosting them. This helps the frosting set properly.
For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy. Gradually add the powdered sugar, beating well after each addition. Finally, stir in the lemon juice and zest.
Decorate the cupcakes with additional strawberries, lemon zest, or sprinkles, if desired.

Conclusion:

These strawberry lemon cupcakes are a delightful treat that is perfect for any occasion. With their moist and fluffy texture, bursting with strawberry flavor, and tangy lemon frosting, these cupcakes are sure to be a hit. Whether you're baking them for a party, potluck, or simply to enjoy at home, these cupcakes are sure to impress.