I feel like I crave the flavors of summer all year long. There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year! Try my Strawberry Muffins for another summertime favorite! Looking for more cupcake recipes? I’ve got you covered.
Lemon Cupcakes
As much as I love the comforting aroma’s of pumpkin and spice, or the biting coolness of mint, or even the rich decadence of all things red velvet… I can’t help but crave the light citrusy tang of lemon. I slightly adapted my Cherry Limeade Cupcakes to make them lemon and boy was that a good idea!
These cupcakes are infused with lemon before AND after baking! Lemon juice goes into the batter, you bake, and then brush each cupcake with more lemon juice hot out of the oven. It’s magical I tell you!
Strawberry Buttercream
Strawberries go for about $5 a container at my local grocery store and lemons are $1 each! Since I didn’t win the lottery recently, I splurged and got just one lemon.
As far as the strawberry, I compromised and made a recipe utilizing strawberry jam instead of fresh. This worked beautifully! I was able to get the sweet hint of strawberries and not break the bank.
I stumbled upon a recipe using jam for the buttercream. This is quite a genius way to add a specific flavor to the buttercream, as I noticed that the first ingredient in jam is sugar!
Now don’t look too closely at this picture or you might start seeing things. Ha! I can’t tell you how many people have told me these look like boobs. (Also, sorry for saying boobs on my blog.) But they do. I can’t deny it! They would be perfect for Breast Cancer Awareness month!
Lemon Cupcakes with Strawberry Buttercream
Ingredients
Lemon Cupcakes
- 1½ cups (192g) all-purpose flour sifted
- 1 tsp. baking powder
- ¼ teaspoon coarse salt
- ½ cup (1 stick, 113g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (123g) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons lemon juice, divided
- 1 tablespoon lemon zest
Strawberry Buttercream
- ½ cup (1 stick, 113g) unsalted butter, room temperature
- 1 teaspoon vanilla
- ⅓ cup strawberry jam or preserves
- 3 cups (384g) confectioners' sugar
- 1 tablespoon milk
Instructions
Lemon Cupcakes
- Heat oven to 350°F. Prepare cupcake tins. (This recipe yielded 15 cupcakes for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in lemon zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
- Use a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
- Let cupcakes cool completely and dry before topping with strawberry frosting.
Strawberry Buttercream
- Place butter, vanilla and jam in stand mixer with whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
- With mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
- After all milk as been added whisk buttercream on high for 1-2 minutes.
- To make cupcakes, put buttercream in a pastry bag with a large open tip. (or no tip at all, just the opening of the bag) and pipe out dollops on top of cooled cupcake.
- OPTIONAL: Sprinkle with gold Star Dust.
Video
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Recipe adapted from Cherry Limeade Cupcakes.
I hope you will make these today and enjoy a little summer-time flavor journey just like I did!
YUM!
Also, I love summer. Love it.
And berries are expensive here at all times, so I love the strawberry jam addition!
Love it! Do you know approximately how many cupcakes the icing will frost?
Using the exact frosting technique that I used above, it should frost about 30 cupcakes. 🙂
Oh DARN, I only made 24 cupcakes. 😉 Guess I’ll just have to eat the remaining frosting by itself! I HATE when that happens! XD
How do you get the frosting to go on like that. So perfect and round!?
These are such pretty cupcakes. So light and refreshing in look and taste!!! LOL although right now I am still giggling over your IG comment about these 😉
The frosting on these is perfect! Lovely cupcakes and happy birthday to your mom! 🙂
I am so glad I have found your website… It is amazing!! I was hoping to use this recipe for my daughters birthday cake..however I was hoping to decorate her cake similar to your rose cake but I was wondering if it’s possible to do this using this very yummy sounding strawberry icing recipe!
Thanks x
Hi Sally! I am not sure the recipe will hold the roses as well. You could always try added more powered sugar… maybe as much as a cup or 2… more to get a stiffer consistency! I would add a 1/4 cup at a time and test as you go. Happy Birthday early to your girl! 🙂
Amanda sitting her catching up on all my blogs and I stumbled upon these bright beauties, You are the master of cupcakes 🙂
Your post about these on Instagram made me smile. They are a beautiful color and I am sure that they taste amazing!
I am so excited that a friend of mine has a lemon tree. SCORE! These are the prettiest cupcakes ever!
Super cute! The pink is so refreshing this time of year and would be perfect for Valentine’s Day! Thanks Amanda for the awesome recipe inspiration!