These easy Strawberry Lemon Cupcakes are moist, fluffy, zingy, and topped with an incredible strawberry frosting. These are a cupcake lover’s dream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year!
Strawberry Lemon Cupcakes
You are going to love the refreshing zest of citrus flavor in each bite! Lemon desserts are always something special, and these cupcakes are certainly no exception. When life gives you lemons, make a big batch of lemon cupcakes!
I love the fluffy, moist crumb with strawberry Jello frosting. How can you not smile sinking your teeth into one of these? The happiest cupcake in the world!
Lemon Cupcakes Ingredients:
- ¾ cup salted butter
- ¾ cup granulated white sugar
- 2/3 cup whole milk
- 2 large eggs
- Juice of half a lemon
- Zest of one lemon
- ½ tsp baking powder
- 2 cups white flour
How to Make Lemon Cupcakes
1. Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
2. Cream together the butter and sugar until smooth and homogenous.
3. Whisk in the eggs, milk, lemon juice, and lemon zest.
4. Add in the baking soda and white flour. Whisk the dry ingredients into the wet ingredients until no clumps of flour remain.
5. Fill each of the cupcake liners all the way up and bake them for 20 minutes, or until a toothpick can be cleanly removed from each cupcake.
Tip!
You can make this batter ahead of time and store it in the fridge for 1-2 days covered in plastic wrap.
Strawberry Jello Frosting Ingredients:
- 2 Tbsp strawberry Jell-O powder
- 3 cups powdered sugar
- ½ cup unsalted butter, softened
- 1-2 Tbsp whole milk
Strawberry Frosting Recipe
1. Allow the cupcakes to cool as you prepare the filling by whisking together the Jell-O powder, powdered sugar, and butter.
2. Add one or two tablespoons of milk as needed to help the frosting reach the desired consistency.
3. Pipe the cupcakes, serve, and enjoy!
Tips for Making Frosting:
You can switch out the strawberry Jell-O powder for ½ cup of strawberry puree. It is important to note that you will need to add some extra powdered sugar if you do this and you will likely not need to add any milk.
If you want to add some extra lemon flavor, you can switch out the milk in the frosting for lemon juice. This will create a wonderful strawberry/ lemon blend/
How Long Do Cupcakes Last?
These cupcakes will last for about 3-5 days in the fridge when sealed in an airtight container. You can also store them on the counter for the same amount of time, but we think the flavor of these cupcakes is better when the cake and frosting are chilled.
More Dessert Recipes by The Blogette to Try Next:
- Nutella Stuffed Chocolate Chip Cookies
- Peanut Butter Brownie Trifle
- Chocolate Turtles
- Banana Pudding
- 6 Minute Chocoloate Chip Cookies Recipe
Strawberry Lemon Cupcakes
Equipment
- mixing bowls
- Whisk or electric mxer
- Cupcake baking pan
- Cupcake liners
- Frosting piping materials (optional)
Ingredients
For the Cupcakes
- ¾ cup salted butter
- ¾ cup granulated white sugar
- ⅔ cup whole milk
- 2 Large eggs
- Zest of one lemon
- Juice of ½ of one lemon
- ½ tsp baking powder
- 2 cups white flour
For the Strawberry Frosting
- 2 tbsp strawberry Jell-O powder
- 3 cups powdered sugar
- ½ cup unsalted butter, softened
- 1-2 tbsp whole milk, as needed
Instructions
- Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
- Cream together the butter and sugar until smooth and homogenous.
- Whisk in the eggs, milk, lemon juice, and lemon zest.
- Add in the baking powder and white flour. Whisk the dry ingredients into the wet ingredients until no clumps of flour remain.
- Fill each of the cupcake liners all the way up and bake them for 20 minutes, or until a toothpick can be cleanly removed from each cupcake.
- Allow the cupcakes to cool as you prepare the filling by whisking together the Jell-O powder, powdered sugar, and butter. Add one or two tablespoons of milk as needed to help the frosting reach the desired consistency.
- Pipe the cupcakes, serve, and enjoy!
Notes
- These cupcakes will last for about 3-5 days in the fridge when sealed in an airtight container. You can also store them on the counter for the same amount of time, but we think the flavor of these cupcakes was better when the cake and frosting was chilled.
- You can switch out the strawberry Jell-O powder for ½ cup of strawberry puree. It is important to note that you will need to add some extra powdered sugar if you do this and you will likely not need to add any milk.
- You can make this batter ahead of time and store it in the fridge for 1-2 days covered in plastic wrap.
- If you want to add some extra lemon flavor, you can switch out the milk in the frosting for lemon juice. This will create a wonderful strawberry/ lemon blend.
How many cupcakes does this recipe make?