Strawberry Lemon Cupcakes With Buttercream Frosting
These strawberry lemon cupcakes with strawberry filling are soft, bakery style cupcakes made with fresh strawberries, bright lemon flavor, and a sweet strawberry buttercream. This recipe is simple, fresh, and perfect for spring and summer baking.
12 cupcakes
Ingredients
Cupcake Dry Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- Zest From 1 Large Lemon
Cupcake Wet Ingredients
- ½ cup Unsalted Butter melted and cooled
- ¾ cup Granulated Sugar
- 2 Large Eggs
- ½ cup Whole Milk
- ¼ cup Fresh Lemon Juice
- 1 tsp Vanilla Extract
Cupcake Add-Ins
- 1 ¼ cups Fresh Strawberries chopped plus extra for topping
Cupcake Filling
- ½ cup Strawberry Jam smooth, no large chunks
Buttercream Frosting
- 1 cup Unsalted Butter room temperature
- 2 1/2-3 cups Powdered Sugar sifted
- 1/4 cup Strawberry Jam
- 1 tsp Vanilla Extract
- Red Food Coloring optional
Instructions
Cupcakes & Filling
- Preheat oven to 400 degrees and line a muffin tin with paper liners.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk, lemon juice, and vanilla until smooth and fully combined.
- In a large bowl, whisk together the flour, baking powder, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix the cupcake batter.
- Fill each cupcake liner with cupcake batter.
- Add the chopped fresh strawberries to the top, gently pressing them into the surface.
- Bake for 5 minutes at 400 degrees, then without opening the oven, reduce the temperature to 350 degrees and continue baking for 13–17 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon or pipe strawberry jam into the center, then place the top back on.
Strawberry Buttercream Frosting
- To make the frosting, beat the room temperature butter for 2–3 minutes until light and fluffy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the strawberry jam and vanilla extract and beat until fully combined.
- If needed, adjust the texture by adding more powdered sugar or mixing longer. Add a small drop of red food coloring if desired.
- Pipe or spread the strawberry buttercream onto the cooled cupcakes and top with fresh strawberries.
Notes
- Make sure cupcakes are completely cool before frosting.
- Use smooth jam for both the filling and the frosting for the best texture.
- These are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.
Nutrition
Serving: 1cupcakeCalories: 518kcalCarbohydrates: 72.8gProtein: 4gFat: 24.4gSaturated Fat: 15gTrans Fat: 0.9gCholesterol: 93mgSodium: 148mgPotassium: 91mgFiber: 1gSugar: 53.3gVitamin A: 213IUVitamin C: 11.9mgCalcium: 41mgIron: 1mg
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