Light, fluffy, and perfectly sweet these strawberry lemon cupcakes are about to become your new favorite treat!
If you’re looking for a dessert that’s bursting with fresh flavors, these strawberry lemon cupcakes are about to become your new favorite treat! Light, fluffy, and perfectly sweet, these cupcakes combine the tangy brightness of lemon with the natural sweetness of fresh strawberries. Topped with a rich and creamy mascarpone frosting, they’re as delicious as they are beautiful.
This recipe is perfect for any occasion, whether you’re planning a summer brunch, celebrating a special moment, or simply indulging your sweet tooth. The combination of fruity flavors and velvety frosting creates a dessert that’s impossible to resist. Plus, they’re easy to make from scratch, ensuring you can enjoy bakery-quality cupcakes right at home!
Why you should make this strawberry cupcake recipe
- Layers of Irresistible Flavor: These strawberry lemon cupcakes are a flavor sensation! Each bite is packed with zesty lemon, complemented by a sweet surprise of fresh strawberries and strawberry jam hidden under the mascarpone cheese frosting.
- Perfect for Any Occasion: Whether it’s a birthday, picnic, or afternoon tea, these cupcakes fit every celebration. They bring a pop of color and flavor to your dessert table, making them a crowd favorite.
- Rich and Creamy Frosting: The mascarpone frosting adds a touch of indulgence with its smooth and velvety texture. It pairs beautifully with the light and fluffy cupcakes for a dessert that’s simply irresistible.
Equipment you need to make Strawberry lemon cupcakes
- Mixing Bowls: Use one bowl or two separate bowls for dry ingredients and wet ingredients.
- Measuring Cups and Spoons or kitchen scale: For accurate ingredient measurements.
- Muffin Pan: Use a big muffin pan for 6 or a small standard 12-cup muffin tin works perfectly.
- Muffin liners: makes it easy to remove the muffins and serve them. Alternatively, use a non-stick spray or butter to grease the muffin tin and prevent sticking.
- Whisk : For mixing ingredients.
- Spatula: Ideal for folding the ingredients and scraping the bowl.
- Ice Cream Scoop: Ensures even batter distribution for uniform muffins.
- Cooling rack: A cooling rack allows your muffins to cool evenly after baking. This prevents them from becoming soggy on the bottom.
- Zester: A zester is the perfect tool to finely grate the lemon peel without including the bitter pith.
- Piping bag: For creating a beautiful swirl of mascarpone cheese frosting on top of each cupcake.
- Cutting Board and Knife: Essential for cutting the fresh strawberries that go under the frosting and in the filling.
- Stand Mixer: To whip up the smooth and creamy mascarpone cheese frosting effortlessly
List of ingredients needed to make strawberry lemon cupcakes and possible substitutions
- All-Purpose Flour: The base of the cupcakes, providing structure. For a nuttier flavor and added fiber, substitute half with whole wheat flour.
- Granulated Sugar: Sweetens the cupcakes and contributes to a tender texture. You can use a mix of granulated sugar and brown sugar for a deeper flavor.
- Fresh Strawberries: Diced and placed under the frosting for a burst of fresh, juicy flavor. You can also mix some into the batter for extra strawberry goodness.
- Baking Powder: Ensures the cupcakes rise perfectly and have a fluffy texture.
- Eggs: Bind the ingredients and add richness.
- Milk: Adds moisture and softness to the batter. Almond milk, soy milk, or oat milk can be used for a dairy-free version.
- Sunflower Oil: Replaces butter to create softer cupcakes that stay fresh longer.
- Lemon Zest: Adds a zesty, citrusy flavor that pairs beautifully with the strawberries and lightens the sweetness.
- Strawberry Jam: Spread under the frosting or swirled into the batter for a touch of sweetness and a lovely visual effect.
- Mascarpone Cheese: Whipped into a creamy, slightly tangy frosting that perfectly balances the sweetness of the cupcakes. You can use cream cheese instead.
- Powder sugar/ icing sugar: helps create the perfect texture for your mascarpone cheese frosting.
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Different variations of this recipe:
- Blueberry cupcakes: Swap out the fresh strawberries for blueberries to create a blueberry lemon cupcake. Blueberries add a burst of sweetness and color that pairs perfectly with the zesty lemon flavor. You can even mix some blueberry jam into the frosting for extra flavor!
- Raspberry lemon cupcake: If you love the combination of tangy and sweet, raspberries are a fantastic option. Simply replace the strawberries with fresh raspberries for a tart twist to your cupcake recipe. The raspberry flavor will complement the lemony zing perfectly.
- With a citrus twist: For a more citrusy punch, try adding orange zest in place of the lemon zest or mix a combination of lemon and lime zest. You can even swirl in a bit of orange marmalade into the frosting for an extra burst of citrus flavor!
- Cream cheese filling: For an indulgent twist, turn these cupcakes into cheesecake-stuffed cupcakes by adding a dollop of cream cheese filling into the center of each cupcake before baking. After baking, top them with the mascarpone frosting and fresh strawberries for a rich, creamy treat.
Common questions on how to make the perfect cupcakes:
Why Are My Cupcakes Dense and Heavy?
Dense cupcakes often result from overmixing the batter or adding too much flour. To avoid this, measure flour properly (by measuring the flour with a food scale). Mix the batter just until combined, over mixing can cause a heavy texture.
How Can I Make Sure My Cupcakes Are Moist?
To make moist cupcakes, use ingredients like sunflower oil instead of melted butter or milk, which help retain moisture. Avoid overbaking, as this will dry them out. Check for doneness by inserting a toothpick, if it comes out clean or with a few crumbs, your cupcakes are ready. Adding fruit like fresh strawberries can also add moisture and flavor.
What’s the Best Way to Frost Cupcakes Without Making a Mess?
For a clean finish when frosting your cupcakes, use a piping bag and a decorative frosting tip. Start from the outer edge and swirl inward to create an even layer. Be sure the cupcakes are completely cool before applying frosting to prevent melting. Mascarpone cheese frosting or cream cheese frosting are great options for added richness.
Why Did My Cupcakes Sink After Baking?
If your cupcakes sink, they may have been overmixed, or the batter was too thin. To avoid sinking, make sure to follow the recipe’s proportions of wet to dry ingredients. Ensure your oven is at the right temperature and don’t open the oven door until the cupcakes are set.
Can I Make Cupcakes Ahead of Time?
Yes! Cupcakes can be baked in advance and stored in an airtight container in the fridge for up to 3 days. If you need to store them longer, freeze them without frosting for up to 3 months. Let them thaw at room temperature and frost before serving.
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How do i make strawberry jam?
Making strawberry jam is easy and adds a burst of fresh flavor to your recipes! Start by simmering fresh or frozen strawberries with sugar until the berries break down and the mixture thickens. Stir frequently to prevent burning, and cook the jam until it reaches your desired consistency. You can mash the strawberries with a potato masher for a smoother texture. Once it cools, you’ll have the perfect strawberry jam to swirl into your cupcakes, topping them with a fruity, sweet finish. This homemade jam works wonders in strawberry jam muffins or as a filling for other desserts.
You can use this recipe to make homemade jam, instead of raspberries use strawberries.
Best tips on how to make strawberry lemon cupcakes
- Preheat the Oven: Start by preheating your oven to 410°F (210°C). This high temperature will help your cupcakes rise quickly in the oven. Bake the muffins at this temperature for the first 13 minutes.
- Lower the Temperature: After the initial 13 minutes, reduce the oven temperature to 340°F (170°C) and continue baking for another 8 minutes. This ensures that the cupcakes bake evenly on the inside without over-browning on the outside.
- Don’t Over Mix the Batter: Over mixing can result in dense cupcakes. To avoid this, mix the dry ingredients on one side and the wet ingredients on the other. Once both are combined, fold them together gently until just combined. This helps maintain a light, fluffy texture.
- Use Lemon Zest: The zest of fresh lemon brightens up the flavor of the cupcakes, complementing the strawberries perfectly. Be sure to use fresh, organic lemons for the best flavor.
- Cool Completely Before Frosting: Allow the cupcakes to cool completely before adding the frosting. This prevents the frosting from melting and ensures a neat and beautiful presentation.
Garnishing and Decoration Tips for Strawberry Lemon Cupcakes
- Mascarpone Cheese Frosting Swirl: To add an elegant touch, pipe a swirl of creamy mascarpone cheese frosting onto each cupcake. This frosting adds a smooth, rich flavor that complements the fresh strawberries and lemon.
- Fresh Strawberries on Top: Place a fresh strawberry on top of each cupcake for a vibrant and refreshing touch. Slice them thinly to create a more delicate, layered effect, or keep them whole for a bold, juicy finish.
- Strawberry Jam Drizzle: Drizzle homemade strawberry jam over the top of the strawberry. This adds a fruity, glossy finish that’s both visually appealing and delicious. You can heat the jam slightly to create a smoother consistency for drizzling.
- Lemon Zest Garnish: Sprinkle a little extra lemon zest on top for a burst of citrusy fragrance and a pop of color. This will enhance the lemon flavor and add visual interest.
Preparations to Do Before Making Strawberry Lemon Cupcakes
- Prepare the Muffin Tin: Line your muffin tin with cupcake liners or lightly grease each cup to prevent the muffins from sticking. This will make removal easier once they’re done baking.
- Gather and Measure All Ingredients: For an easy baking experience, gather all your ingredients in one place. Use a kitchen scale for precise measurements.
- Prepare Fresh Strawberries: Wash and dry the fresh strawberries.
- Prepare the Frosting Ingredients: If you’re making mascarpone cheese frosting, have your mascarpone cheese, powdered sugar, and vanilla extract ready to go. You’ll want these ingredients at room temperature for easy mixing.
- Zest a lemon
Youtube video for the step by step tutorial
Recipe for strawberry lemon cupcakes
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
cupcake batter
- 160 grams milk
- 160 grams sunflower oil
- 5 M size eggs
- 400 grams all purpose flour
- 300 grams granulated sugar
- 2 teaspoons baking powder
- 1 lemon (zest)
- sugar to sprinkle
filling
- strawberry jam
- 6 strawberries
Mascarpone cheese frosting
- 225 grams mascarpone cheese
- 1 teaspoon vanilla extract
- 120 grams icing sugar
Decorate
- 12 or 24 strawberries
step by step, make strawberry lemon muffins
1) step one, Mix lemon zest with sugar
In a large mixing bowl, start by combining the granulated sugar with the lemon zest. Gently rub the sugar and lemon zest together with your fingers or a spoon to release the oils from the zest and infuse the sugar with a vibrant, citrusy aroma.
2) step two, add the rest of dry ingredients
To the bowl with the sugar and lemon zest, add the all-purpose flour and baking powder. Gently whisk the dry ingredients together to ensure they are evenly distributed. This step helps prevent any clumps in your batter, ensuring your strawberry lemon cupcakes have a light, fluffy texture. Once combined, set the bowl aside while you prepare the wet ingredients.
3) step three, mix the wet ingredients
In a separate mixing bowl, combine the milk, eggs, and oil. Whisk them together until fully blended. The oil helps keep the cupcakes moist, while the eggs provide structure, and the milk adds a creamy texture to the batter. Once the wet ingredients are mixed, it’s time to combine them with the dry ingredients.
4) step four, fill the cupcake liners
Line a cupcake pan with paper liners and scoop the batter evenly into each cup, filling them about 2/3 full. This ensures room for the cupcakes to rise while baking. Sprinkle a light layer of sugar on top of the batter for a slightly crisp, sweet topping.
Preheat your oven to 410°F (210°C) to create a high initial heat that will help the cupcakes rise beautifully. While the oven heats, let the batter rest for a few minutes, this can help enhance the texture of the cupcakes.
5) step five, bake the cupcakes
Place the cupcake pan in the preheated oven and bake at 410°F (210°C) for 11-13 minutes. This initial high temperature helps the cupcakes rise quickly, creating a beautiful dome shape. After 13 minutes, lower the temperature to 340°F (170°C) and bake for an additional 6-8 minutes to ensure the cupcakes are fully baked and moist inside.
Check for doneness by inserting a toothpick into the center of a cupcake, if it comes out clean or with a few moist crumbs, they’re ready. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6) step six, make mascarpone cheese frosting
While the cupcakes cool, prepare the mascarpone cheese frosting. Start by sifting mascarpone cheese and icing sugar together into a mixing bowl, adding a splash of vanilla extract for flavor. Beat the mixture using a stand mixer until smooth and creamy, being careful not to over whip as mascarpone can become grainy.
7) step seven, decorate the cupcakes
Once the cupcakes have completely cooled, use a piping bag filled with strawberry jam to fill the center of each cupcake, creating a delightful fruity surprise. Add strawberries that have been cut. Next, pipe the mascarpone frosting on top of the cupcakes, creating elegant swirls, and garnish with a nice strawberry for the perfect finishing touch. These strawberry lemon cupcakes are as beautiful as they are delicious!
strawberry lemon cupcakes
Equipment
- Mixing Bowls: Use one bowl or two separate bowls for dry ingredients and wet ingredients.
- Measuring Cups and Spoons or kitchen scale: For accurate ingredient measurements.
- Muffin Pan: Use a big muffin pan for 6 or a small standard 12-cup muffin tin works perfectly.
- Muffin liners: makes it easy to remove the muffins and serve them. Alternatively, use a non-stick spray or butter to grease the muffin tin and prevent sticking.
- Whisk : For mixing ingredients.
- Spatula: Ideal for folding the ingredients and scraping the bowl.
- Ice Cream Scoop: Ensures even batter distribution for uniform muffins.
- Cooling rack: A cooling rack allows your muffins to cool evenly after baking. This prevents them from becoming soggy on the bottom.
- Zester: A zester is the perfect tool to finely grate the lemon peel without including the bitter pith.
- Piping bag: For creating a beautiful swirl of mascarpone cheese frosting on top of each cupcake.
- Cutting Board and Knife: Essential for cutting the fresh strawberries that go under the frosting and in the filling.
- Stand Mixer: To whip up the smooth and creamy mascarpone cheese frosting effortlessly
Ingredients
cupcake batter
- 160 grams milk
- 160 grams sunflower oil
- 5 M size eggs
- 400 grams all purpose flour
- 300 grams granulated sugar
- 2 teaspoons baking powder
- 1 lemon zest
- sugar to sprinkle
filling
- strawberry jam
- 6 strawberries
Mascarpone cheese frosting
- 225 grams mascarpone cheese
- 1 teaspoon vanilla extract
- 120 grams icing sugar
Decorate
- 12 or 24 strawberries
Instructions
step one, Mix lemon zest with sugar
- In a large mixing bowl, start by combining the granulated sugar with the lemon zest. Gently rub the sugar and lemon zest together with your fingers or a spoon to release the oils from the zest and infuse the sugar with a vibrant, citrusy aroma.
step two, add the rest of dry ingredients
- To the bowl with the sugar and lemon zest, add the all-purpose flour and baking powder. Gently whisk the dry ingredients together to ensure they are evenly distributed. This step helps prevent any clumps in your batter, ensuring your strawberry lemon cupcakes have a light, fluffy texture. Once combined, set the bowl aside while you prepare the wet ingredients.
step three, mix the wet ingredients
- In a separate mixing bowl, combine the milk, eggs, and oil. Whisk them together until fully blended. The oil helps keep the cupcakes moist, while the eggs provide structure, and the milk adds a creamy texture to the batter. Once the wet ingredients are mixed, it’s time to combine them with the dry ingredients.
step four, fill the cupcake liners
- Line a cupcake pan with paper liners and scoop the batter evenly into each cup, filling them about 2/3 full. This ensures room for the cupcakes to rise while baking. Sprinkle a light layer of sugar on top of the batter for a slightly crisp, sweet topping.
- Preheat your oven to 410°F (210°C) to create a high initial heat that will help the cupcakes rise beautifully. While the oven heats, let the batter rest for a few minutes, this can help enhance the texture of the cupcakes.
step five, bake the cupcakes
- Place the cupcake pan in the preheated oven and bake at 410°F (210°C) for 11-13 minutes. This initial high temperature helps the cupcakes rise quickly, creating a beautiful dome shape. After 13 minutes, lower the temperature to 340°F (170°C) and bake for an additional 6-8 minutes to ensure the cupcakes are fully baked and moist inside.
- Check for doneness by inserting a toothpick into the center of a cupcake, if it comes out clean or with a few moist crumbs, they’re ready. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
step six, make mascarpone cheese frosting
- While the cupcakes cool, prepare the mascarpone cheese frosting. Start by sifting mascarpone cheese and icing sugar together into a mixing bowl, adding a splash of vanilla extract for flavor. Beat the mixture using a stand mixer until smooth and creamy, being careful not to over whip as mascarpone can become grainy.
step seven, decorate the cupcakes
- Once the cupcakes have completely cooled, use a piping bag filled with strawberry jam to fill the center of each cupcake, creating a delightful fruity surprise. Add strawberries that have been cut. Next, pipe the mascarpone frosting on top of the cupcakes, creating elegant swirls, and garnish with a nice strawberry for the perfect finishing touch. These strawberry lemon cupcakes are as beautiful as they are delicious!
Notes
Nutrition
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