Strawberry Lemon Cupcakes

Strawberry Lemon Cupcakes are one of the best spring or summer cupcakes ever. They are fruity and refreshing, with a moist crumb, a delicious homemade strawberry filling, and a creamy lemon and strawberry swirl frosting.

The lemon flavor is quite intense, as it is found in the crumb, filling, and frosting as well. Lemon pairs well in strawberry desserts but if for some reason you want to leave it out simply use vanilla or any other flavor instead.

The impressive swirl effect on top is surprisingly easy to achieve. While it may take a bit of time, the recipe itself is straightforward to prepare. By planning, you can make the strawberry filling and lemon cupcakes in advance. Then, all that’s left is to decorate the cake with your desired frosting.

How to make strawberry lemon cupcakes

Start by preheating your oven to 350F (180C) and lining a muffin pan with paper liners.

To prepare the lemon cupcake batter, combine flour, baking powder, baking soda, and salt in a medium bowl. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon zest, and lemon juice. Gradually add the flour mixture and mix until well incorporated.

Scoop the batter evenly among the prepared liners, filling each about 2/3 full. Bake for approximately 20-25 minutes, or until golden. Transfer the cupcakes to a wire rack to cool completely before filling and frosting.

While the cupcakes are cooling, you can prepare the strawberry jam. Combine strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Bring the mixture to a simmer, stirring occasionally. Let it simmer until thickened, about 25-30 minutes. Remove from heat and let cool completely before using.

How to prepare the cupcake frosting

For the lemon and strawberry frosting, start by mixing cream cheese and mascarpone in a large bowl until soft. Add powdered sugar and mix until well combined. Divide the mixture in half. Add lemon zest to one half for the lemon frosting, and mix two tablespoons of strawberry jam and red food coloring (if desired) to the other half for the strawberry frosting.

Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip. Decorate the cooled cupcakes with the frosting as desired.

You can serve the cupcakes immediately or refrigerate them until ready to serve.

Hope you will try these amazing Strawberry and Lemon Cupcakes. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check our full collection of Muffins and Cupcakes.

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Strawberry Lemon Cupcakes

5 from 2 votes

Strawberry Lemon Cupcakes are one of the best summer cupcakes ever. Fruity and refreshing, with a moist crumb, a delicious homemade strawberry filling and a creamy lemon and strawberry swirl frosting.

Servings 12 servings

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

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Lemon Cupcakes

• 1 stick (113g) butter
• 3/4 cup (150g) sugar
• 3 eggs
• zest from 3 lemons
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) lemon juice - from 1 or 2 lemons
• 1 tsp (4g) baking powder
• 1/2 tsp (3g) baking soda
• 1/4 tsp (1g) salt
• 1 ½ cup (190g) all-purpose flour

Strawberry Jam

• 10 oz (300g) strawberries
• 1/3 cup (67g) sugar
• juice from half of lemon
• 1 tsp (4g) cornstarch

Lemon and Strawberry Frosting

• 9 oz (250g) cream cheese , room temperature
• 9 oz (250g) mascarpone cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 2 tbsp (30g) strawberry jam
• Red food coloring , optional
• Zest from 1 lemon

Instructions

 

• Preheat the oven to 350F (180C) and line a muffin pan with paper liners.

Prepare the lemon cupcake batter.

• In a medium bowl combine flour, baking powder, baking soda and salt.
• In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine. Mix in  sour cream, lemon zest and lemon juice. Add flour mixture and mix until well incorporated.
• Scoop batter evenly among liners, about 2/3 full each. Bake for about 20-25 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.

Prepare the strawberry jam.

• The jam can also be made a day or two before to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar, lemon juice and cornstarch. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.

Prepare the lemon and strawberry frosting.

• In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar and mix until well combined. Divide mixture in two.
• In one half add lemon zest for the lemon frosting. In the other half add 2 tbsp strawberry jam and red food coloring if used.
• Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip and decorate the cupcakes.
• Serve or refrigerate the cupcakes until ready to serve.

Video

Nutrition

Serving: 1 cupcake out of 12Calories: 371kcalCarbohydrates: 39.3gProtein: 7.6gFat: 21.2gSaturated Fat: 12.9gCholesterol: 100mgSugar: 24.8g

Calories: 371kcal

Course: Dessert

Cuisine: American

Keyword: cupcakes, lemon strawberry swirl cupcakes, strawberry cupcakes, strawberry lemon cupcakes, summer cupcakes