Best 3 Strawberry Lemon Cupcakes Recipes

Step into a world of tantalizing flavors, where the sweetness of strawberries harmonizes perfectly with the zesty brightness of lemons, creating a symphony of culinary delight. Embark on a journey to discover the most delightful strawberry lemon cupcake recipe, a treat that will transport you to a realm of pure indulgence. With just a few simple ingredients and a touch of culinary magic, you'll be crafting delicate morsels of heaven that will captivate your senses and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY LEMON CUPCAKES

Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

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

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE

STRAWBERRY TOPPED LEMON CUPCAKES WITH LIMONCELLO GLAZE image

Yield 18 servings

Number Of Ingredients 17

Ingredients

Cupcakes:
2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
3/4 cup buttermilk
1/2 cup fresh lemon juice
1/4 cup finely grated lemon peel
Glaze and topping:
3/4 cup (or more) powdered sugar
3 tbsp unsalted butter
3 tbsp limoncello or other lemon liquer
3 tbsp fresh lemon juice
1 1/2 tsp freshly grated lemon peel
18 strawberries

Steps:

For cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin cups with paper liners. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time. Beat in dry ingredients in three additions alternately with buttermilk in two additions. Beat in lemon juice and lemon peel. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Transfer cupcakes to racks. Meanwhile, prepare glaze and topping: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin. Spoon 1 tsp warm glaze over each warm cupcake. Cool cupcakes completely. Arrange 1 strawberry atop each cupcake. Drizzle remaining limoncello glaze over. Let cupcakes stand until glaze sets, about 2 hours.

LEMON CUPCAKES WITH STRAWBERRY FROSTING

Lemon Cupcakes with Strawberry Frosting image

I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! - Emma Sisk, Plymouth, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 package white cake mix (regular size)
1/4 cup lemon curd
3 tablespoons lemon juice
3 teaspoons grated lemon zest
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/4 cup seedless strawberry jam
2 tablespoons 2% milk
1 cup sliced fresh strawberries

Steps:

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate (29g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Use fresh, ripe strawberries. This will ensure the cupcakes have the best flavor.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing.
Bake the cupcakes at a moderate temperature. A high temperature can cause the cupcakes to brown too quickly and become dry.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

Strawberry Lemon Cupcakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a special dessert to serve at a party or a simple snack to enjoy at home, these cupcakes are sure to please.