Homemade Strawberry Lemon Cupcakes are a bright, cheerful treat that perfectly balances sweet and tart flavors. These little delights showcase the freshness of strawberries while the lemon zest adds a zing that dances on your taste buds. With a soft, tender crumb and a luscious frosting finished with a hint of strawberry jelly, they’re the ideal dessert for any occasion.

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I first encountered the charm of Strawberry Lemon Cupcakes at a family gathering, where everyone couldn’t resist leaning in for just one more bite. There’s something about the combination of strawberries and lemon that just feels like sunshine on a plate, bringing warmth and smiles. Not only are these cupcakes easy to whip up in less than an hour—perfect for when those sweet cravings hit—but they also make a delightful contribution to birthday parties, picnics, or just because. Trust me, once you try them, you’ll be left with that same smile on your face too!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Lemon Cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Lemon Cupcakes

Why You’ll Love This Recipe

Simple & Quick: Takes only about 15 minutes to prep and a quick 33 minutes to bake!
Irresistible Flavor: The combination of strawberries and lemon creates a burst of fresh, bright flavors.
Eye-Catching Appeal: Topped with stunning pink frosting, these cupcakes are as pretty as they are delicious!
Flexible Serving: Great for snacks, celebrations, or even a cozy treat with afternoon tea.
Diet-Friendly Options: Can easily be adapted to suit gluten-free or dairy-free diets by substituting ingredients.

Ingredients You’ll Need

1 1/4 cup all-purpose flour: This is the backbone of the cupcake, providing structure and texture. You can substitute with a gluten-free blend for those needing gluten-free options.
1 ¼ teaspoon baking powder: Helps the cupcakes rise perfectly, creating a light texture.
¼ teaspoon baking soda: Works in conjunction with the baking powder to ensure a lovely, fluffy crumb.
1 teaspoon salt: Enhances all the other flavors. Don’t skip this little ingredient!
3-4 teaspoons fresh lemon zest: Adds a fresh, zesty kick that enlivens the cake. Use fresh lemons for the best flavor!
¼ cup vegetable oil: Adds moisture without flavor. You can swap it with melted coconut oil for a subtle tropical twist.
1 ¼ cup white sugar: Sweetness is key! Granulated sugar is perfect, or you might opt for coconut sugar for a healthier take.
½ cup water (room temp): This keeps the batter smooth and adds moisture to the cupcakes.
½ cup full-fat Greek yogurt: This keeps the cupcakes moist and tender. For a dairy-free option, try coconut yogurt.
1 egg (room temperature): Adds richness and binding; bring it to room temp for better incorporation.
2 teaspoons pure vanilla extract: This subtle flavor enhances the overall taste. Use the best quality for the best results.
A drop of yellow gel food coloring: Optional, but it gives a cheerful pop of color to your batter.
1 cup salted butter (softened): The star of the frosting bringing creaminess and flavor.
3 ½ cups powdered sugar (sifted): To create the perfect texture for your frosting.
4 tablespoons strawberry jelly: This adds a unique sweetness and flavor, making the frosting stand out.
2-3 teaspoons fresh lemon zest: Enhances the frosting with fresh citrus notes.
1 ½ teaspoons pure vanilla extract: Similar to the cake, a touch of vanilla rounds out this frosting.
A drop of red gel food coloring: For that delightful pink frosting that makes each cupcake pop.
2-4 teaspoons whole milk: To adjust the consistency of the frosting; it’ll need a bit if it’s too thick.

How to Make Strawberry Lemon Cupcakes

Preheat the oven: Set your oven to 350°F and line a 12-cup muffin pan with delightful cupcake liners. Opt for good-quality liners or grease them lightly to ensure smooth removal.
Mix the sugar and lemon zest: In a large bowl, combine 1 ¼ cups sugar with the lemon zest. Gently rubbing the zest between your fingers releases those vibrant oils for a delightful aroma.
Whisk dry ingredients: In another bowl, mix together 1 ¼ cup all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, and 1 teaspoon salt. Set aside as you work on the wet ingredients.
Prepare wet ingredients: In a medium bowl, whisk together ¼ cup vegetable oil, ½ cup Greek yogurt, ½ cup water, 1 egg, and 2 teaspoons vanilla extract until smooth. If you want a cheerful, sunny hue, add a drop of yellow gel food color.
Combine wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients. Be gentle! The batter should be just combined and have a few lumps still; this means they’re going to be tender.
Fill the cupcake liners: Spoon the batter into the liners, filling them about three-quarters full. Bake for 18 to 20 minutes until a toothpick inserted comes out with moist crumbs clinging to it.
Cool the cupcakes: Let them rest in the pan for a few minutes, then transfer them to a wire rack to cool completely. This step is vital for maintaining that tender texture; you don’t want soggy bottoms!
Make the frosting: While the cupcakes cool, beat 1 cup of softened salted butter until creamy. Gradually mix in 3 ½ cups powdered sugar, 4 tablespoons strawberry jelly, lemon zest, 1 ½ teaspoons vanilla, and 2 teaspoons milk until smooth. Adjust as necessary for texture, adding a bit more milk if it’s too stiff.
Color the frosting: Add a drop of red gel coloring to make your frosting beautifully pink and enhance the strawberry taste.
Finish the frosting: Gently stir the frosting by hand for a few seconds to ensure it’s perfectly smooth and luscious.
Frost the cupcakes: Once completely cool, pipe or spread a generous dollop of your stunning frosting onto each cupcake.
Enjoy: Step back and admire your creation for a moment before diving in for that first delightful bite!

Storing & Reheating

These Strawberry Lemon Cupcakes can be stored at room temperature in an airtight container for up to 3 days, keeping their beautiful texture. If you need to keep them longer, refrigerate for up to a week, ensuring they’re in a sealed container to avoid drying out. You can also freeze them for up to 3 months; just wrap each cupcake individually in plastic wrap, then in aluminum foil to avoid freezer burn. For enjoying later, simply let them defrost at room temperature, or warm them slightly in the microwave for 10-15 seconds.

Chef’s Helpful Tips

Make sure all your ingredients are at room temperature, especially the egg and yogurt, for the best texture and flavor.
Don’t overmix the batter; it’s okay if some small lumps remain for a tender cupcake.
When checking for doneness, a toothpick should come out with a few moist crumbs, rather than clean, to keep them soft and moist.
If frosting is too thick, add a teaspoon of milk at a time until you reach pipeable consistency; if it’s too runny, mix in more powdered sugar until you achieve your desired texture.
Consider making the cupcake batter ahead of time. You can store it in the fridge for up to a day before baking, although fresh is always best.

Enjoy these delightful Strawberry Lemon Cupcakes and share them with those you love. The vibrant flavor combination is sure to brighten anyone’s day. So roll up your sleeves, enjoy the process, and get ready to be whisked away with each sweet bite!

Recipe FAQs

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes and store them in an airtight container for up to 3 days at room temperature or refrigerate them for a week. You can frost them the day you’re serving to keep the frosting fresh and vibrant!

Can I use frozen strawberries instead of strawberry jelly?

Yes, you can use pureed frozen strawberries; just be sure to drain any excess liquid for the right frosting texture. However, strawberry jelly gives a lovely unique flavor and sweetness that fresh strawberries alone may not provide.

Can I substitute the Greek yogurt with something else?

Yes, if you prefer not to use Greek yogurt, you can substitute it with unsweetened applesauce or another type of yogurt, like coconut yogurt for a dairy-free option. However, the texture may vary slightly.

How do I ensure the perfect cupcake texture?

Avoid overmixing the batter; fold until just combined for a fluffy texture. Room temperature ingredients also help create a smooth batter that bakes evenly. Lastly, remember to let them cool completely before frosting!

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