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Strawberry Lemon Cupcakes Recipe

Strawberry Lemon Cupcakes

These easy strawberry lemon cupcakes are moist, fluffy, zingy, and topped with an incredible strawberry frosting.
Servings: 1 dozen cupcakes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.