Introduction & Inspiration
Strawberry Lemon Cupcakes are a perfect combination of bright, citrusy flavors and sweet, summery goodness. The moist, lemon-infused cake is perfectly complemented by the creamy, fresh strawberry frosting, creating a cupcake that’s both refreshing and satisfying.
My inspiration for this recipe comes from a love of both lemon and strawberry desserts, and a desire to create a cupcake that was both beautiful and delicious. I wanted a recipe that was easy to make, yet impressive enough for a special occasion. It is perfect for spring and summer.
These cupcakes are perfect for any occasion, from a birthday party to a casual get-together. They’re a guaranteed crowd-pleaser, and they’re surprisingly simple to make. A perfect treat, for any occasion.
Nostalgic Appeal
Cupcakes, in general, evoke feelings of childhood nostalgia and celebrations. Lemon and strawberry are classic flavors that are often associated with springtime and summer, bringing a sense of freshness and brightness.
These Strawberry Lemon Cupcakes combine those familiar flavors in a fun and elegant way. They’re a perfect treat for sharing with loved ones, creating new memories while enjoying a classic flavor combination.
This recipe is about taking simple ingredients and transforming them into something special. It’s about creating a dessert that’s both beautiful and delicious, with a touch of homemade goodness in every bite.
They are perfect for sharing and gifting.
Homemade Focus
This recipe utilizes a white cake mix as a base for the cupcakes, which is a great time-saver. However, we’re elevating the flavor and making it our own by adding fresh lemon zest and juice to the batter, and creating a homemade strawberry frosting from scratch.
Using a cake mix is a convenient shortcut that still allows for plenty of customization. It ensures a moist and tender cupcake, while allowing you to focus on the fresh, homemade elements that make these cupcakes truly special.
It’s a semi-homemade approach that’s perfect for busy bakers or those who are new to baking. It’s about finding a balance between convenience and that satisfying feeling of creating something delicious yourself. The perfect balance, for busy people.
Flavor Goal
The primary flavor goal for these Strawberry Lemon Cupcakes is a delightful balance of sweet and tart, with a focus on fresh lemon and strawberry flavors. The cupcakes themselves should be moist and tender, with a bright, citrusy flavor from the lemon zest and juice.
The frosting should be creamy and smooth, with a sweet and slightly tangy strawberry flavor. The combination of the lemon-infused cake and the strawberry frosting creates a perfect harmony of flavors.
The overall effect is a cupcake that’s both refreshing and satisfying, a perfect treat for any occasion. It’s a burst of sunshine in every bite.
A delicious treat, to be enjoyed anytime.
Ingredient Insights
For the Cupcakes:
- White Cake Mix (Regular Size): Provides the base for the cupcakes. Using a cake mix is a convenient shortcut that still results in moist and delicious cupcakes.
- Large Eggs (Room Temperature): Add richness and structure to the cupcakes.
- 2% Milk: Adds moisture to the cupcakes.
- Canola Oil: Adds moisture and tenderness to the cupcakes.
- Grated Lemon Zest: Provides the intense, aromatic lemon flavor. Use freshly grated zest for the best results.
- Lemon Juice: Adds a bright, tangy flavor that complements the sweetness of the cake mix. Freshly squeezed lemon juice is always best.
For the Frosting:
- Confectioners’ Sugar: Provides the sweetness and smooth texture for the frosting.
- Butter (Softened): Adds richness and creaminess to the frosting.
- Crushed Fresh Strawberries: Provide the fresh strawberry flavor and a beautiful pink color to the frosting.
- Additional Fresh Strawberries: For garnish, adding a beautiful and delicious finishing touch.
Essential Equipment
- Muffin Tins (24 cups): For baking the cupcakes.
- Paper Liners: For lining the muffin tins.
- Large Bowl: For mixing the cupcake batter.
- Electric Mixer (Handheld or Stand Mixer): For beating the cupcake batter and making the frosting.
- Whisk:
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
Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Line 24 muffin cups with paper liners.
2. Make the Cupcake Batter:
- In a large bowl, combine the white cake mix, eggs, milk, canola oil, lemon zest, and lemon juice.
- Beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
3. Bake the Cupcakes:
- Fill the prepared muffin cups half full with batter.
- Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.
4. Cool the Cupcakes:
- Cool in the pans for 10 minutes before removing to wire racks to cool completely.
5. Make the Strawberry Frosting:
- While the cupcakes are cooling, make the frosting. In a large bowl, combine the confectioners’ sugar, softened butter, and crushed fresh strawberries.
- Beat until smooth and creamy.
6. Frost and Garnish:
- Once the cupcakes are completely cool, frost them with the strawberry frosting.
- Garnish with additional fresh strawberries.
7. Store:
- Store the frosted cupcakes in the refrigerator.
Troubleshooting
- Cupcakes are Dry: This could be due to overbaking or using a cake mix that’s past its prime. Make sure to follow the baking time on the cake mix box, and use a fresh box of cake mix.
- Cupcakes are Dense: This could be due to overmixing the batter. Mix just until the ingredients are combined.
- Frosting is Too Soft: If your frosting is too soft, refrigerate it for 15-20 minutes, then beat it again. You can also add a bit more confectioners’ sugar, a tablespoon at a time, until it reaches the desired consistency.
Tips and Variations
- Use Fresh Lemon and Strawberries: For the best flavor, use fresh lemon zest, lemon juice, and fresh strawberries.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cupcakes. Mix just until the ingredients are combined.
- Add a Strawberry Filling: For an extra burst of strawberry flavor, you can core the cooled cupcakes and fill them with strawberry jam or fresh sliced strawberries.
- Try a Different Flavor Cake Mix: Use a lemon cake mix for an even more intense lemon flavor.
- Make Mini Cupcakes: Use mini muffin tins and liners for bite-sized treats. Adjust the baking time accordingly.
Serving and Pairing Suggestions
- Serve Chilled or at Room Temperature: These cupcakes are delicious both chilled and at room temperature.
- With a Glass of Milk or Lemonade: A refreshing pairing.
- As a Dessert for a Party: Perfect for a birthday party, potluck, or any special occasion.
Nutritional Information
(Note: This is an estimated nutritional breakdown. It will vary.)
Per Serving (1 cupcake):
- Calories: 250-300
- Fat: 12-15g
- Saturated Fat: 7-9g
- Cholesterol: 40-50mg
- Sodium: 150-200mg
- Total Carbohydrates: 30-35g
- Dietary Fiber: 0-1g
- Sugars: 20-25g
- Protein: 2-3g
Strawberry Lemon Cupcakes: A Burst of Sunshine in Every Bite
Learn how to make delightful Strawberry Lemon Cupcakes! This recipe features moist, lemon-infused cupcakes and a creamy strawberry frosting.
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
Instructions
1. Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Line 24 muffin cups with paper liners.
2. Make the Cupcake Batter:
- In a large bowl, combine the white cake mix, eggs, milk, canola oil, lemon zest, and lemon juice.
- Beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
3. Bake the Cupcakes:
- Fill the prepared muffin cups half full with batter.
- Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.
4. Cool the Cupcakes:
- Cool in the pans for 10 minutes before removing to wire racks to cool completely.
5. Make the Strawberry Frosting:
- While the cupcakes are cooling, make the frosting. In a large bowl, combine the confectioners’ sugar, softened butter, and crushed fresh strawberries.
- Beat until smooth and creamy.
6. Frost and Garnish:
- Once the cupcakes are completely cool, frost them with the strawberry frosting.
- Garnish with additional fresh strawberries.
7. Store:
- Store the frosted cupcakes in the refrigerator.
Recipe Summary and Q&A
Summary: These Strawberry Lemon Cupcakes feature moist, lemon-infused cupcakes made with a cake mix base, and a homemade creamy strawberry frosting. The process involves making the cupcake batter, baking the cupcakes, making the frosting, frosting the cooled cupcakes, and garnishing with fresh strawberries.
Q&A:
- Q: Can I use store-bought frosting?
- A: While homemade frosting is recommended for the best flavor, you can use store-bought frosting in a pinch.
- Q: Can I make these cupcakes ahead of time?
- A: Yes! You can make the cupcakes a day ahead and store them in an airtight container at room temperature. Frost the cupcakes just before serving.
- Q: Can I freeze these cupcakes?
- A: Yes unfrosted.
- Q: How long will they last?
- A: 2 to 3 days in the refrigerator.
- Q: Can I use frozen strawberries for the frosting?
- A: Fresh strawberries are highly recommended for their flavor and texture. If using frozen, make sure to thaw and thoroughly drain them, and perhaps even pat them dry, before crushing, as they will release more liquid.