Description
Delightfully moist cupcakes infused with the refreshing flavors of strawberries and lemon, topped with creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 8 ounces fresh or frozen strawberries, chopped
- 3/4 cup unsalted butter (for frosting), softened
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl; set aside.
- Cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Incorporate the whisked eggs, lemon zest, and vanilla extract, mixing until combined.
- Combine the milk, sour cream, and lemon juice in a separate bowl, then gradually add to the butter mixture, alternating with dry ingredients.
- Fold in the chopped strawberries gently.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes.
- Cool completely before frosting. For frosting, beat the softened butter, gradually add powdered sugar, blend in pureed strawberries and whipping cream until smooth.
- Pipe the frosting generously onto each cupcake.
Notes
For best texture, frost cupcakes on the day of serving. Adjust frosting sweetness with powdered sugar as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg