Lemon Cupcakes with Fresh Strawberry Buttercream Frosting - Table For Seven
  • Lemon Cupcakes with Fresh Strawberry Buttercream Frosting

    Mar 19th • Posted in Cupcakes

    Lemon Cupcakes with Fresh Strawberry Buttercream Frosting from Table for Seven

    The perfect way to start spring! Lemony cupcakes topped with strawberry buttercream frosting made with fresh strawberries.

    Tomorrow is the first day of spring! 🌷 🏵 🌺

    I can’t wait for the winter to be over. We’ve been really lucky when it comes to the snow, but, it’s just been really cold and windy this winter.

    How about you? How has the winter been in your area this year?

    To kick off springtime, we have cupcakes made with my favorite springtime flavor: lemon 🍋 😋

    These cupcakes not only have fresh lemon, but,are frosted with a creamy, sweet frosting made with real, fresh strawberries. They are the perfect flavor combo for spring and taste amazing!

    Happy Spring..be sure to celebrate by making these Lemon Cupcakes with Fresh Strawberry Buttercream Frosting!

    Lemon Cupcakes with Fresh Strawberry Buttercream Frosting from Table for Seven

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    Lemon Cupcakes with Fresh Strawberry Buttercream Frosting from Table for Seven

    Lemon Cupcakes with Fresh Strawberry Buttercream

    • Author: Erin Table for Seven
    • Prep Time: 1:00
    • Cook Time: 00:40
    • Total Time: 1 hour 40 minutes
    • Yield: 15 cupcakes

    Description

    The perfect way to start spring! Lemony cupcakes topped with strawberry buttercream frosting made with fresh strawberries.


    Ingredients

    FOR CUPCAKES:

    • 1 1/2 cups flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup (1 stick) butter, softened
    • 3 eggs
    • 1 cup sugar
    • 1/2 cup milk
    • 1 tsp vanilla
    • 2 TBSP lemon juice
    • lemon zest, for one lemon

    FOR FROSTING:

    • 1 cup fresh strawberries, hulled
    • 1 cup ( 2 sticks) butter, softened
    • 3 1/2 cups powdered sugar
    • 1 tsp vanilla

    Instructions

    FOR CUPCAKES:

    1. Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.
    2. In a bowl, whisk together flour, baking powder and salt.  Set aside.
    3. In a mixing bowl, beat together sugar and butter until fluffy.
    4. Then, add in eggs, one at a time, beating each until combined. Add in lemon juice, lemon zest, vanilla and milk. Beat until combined.
    5. Gradually, add in flour mixture and beat until combined.
    6. Divide batter evenly into cupcake pan.
    7. Bake for 18-20 minutes or until toothpick inserted comes out clean.
    8. Let cupcakes cool completely before frosting.

    FOR FROSTING:

    1. In a blender or food processor, puree strawberries until smooth.
    2. Add pureed strawberries into a saucepan. Bring to a boil and cook until slightly thicken. Approx 10 minutes. Remove from heat and let it cool completely.
    3. In a mixing bowl, beat butter until creamy, then, add in strawberry puree.
    4. Gradually, add in powdered sugar  and continue beating until fluffy.

    Notes

    • This recipe makes 15 cupcakes, instead of the standard 12.
    • Prep time includes cooling time for strawberry puree.
    • Cupcake recipe adapted from I am Baker
    • Frosting recipe adapted from Allrecipes

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    Lemon Cupcakes with Fresh Strawberry Buttercream Frosting

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    Lemon Cupcakes with Fresh Strawberry Buttercream Frosting

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