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Moist Strawberry Lemon Cupcakes with Buttercream

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Ingredients

Scale
  • 1 1/2 cupsall-purpose flour
  • 1 tspbaking powder
  • 1/2 tspbaking soda
  • 1/4 tspsalt
  • 1/2 cupunsalted butter, softened
  • 3/4 cupgranulated sugar
  • 2large eggs
  • 1/2 cupmilk (use dairy-free milk if preferred)
  • Zest of1lemon (adds a tangy freshness)
  • 1/4 cupfresh lemon juice (for extra zing)
  • 1/2 cupchopped strawberries (optional, adds texture and flavor to the cupcakes)

Instructions

  1. Begin by preheating your oven to 350°F (175°C) and preparing a muffin tin with cupcake liners.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, ensuring each is blended before adding the next. Stir in lemon zest and juice.
  5. Alternate adding the dry ingredient mixture and milk to the butter-sugar mixture, starting and finishing with dry ingredients.
  6. Gently fold in chopped strawberries into the batter.
  7. Pour the batter into cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes.
  8. While cooling, prepare the strawberry buttercream. Beat softened butter, gradually add powdered sugar, then add strawberry puree and vanilla.
  9. Once cool, pipe the buttercream onto each cupcake and garnish with fresh strawberries and lemon zest.

Notes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.delicetreats.com/moist-strawberry-lemon-cupcakes/